Naturally Dyed Easter Eggs

Naturally Dyed Easter Eggs (2 Methods) with Lady Yum Yum and special guest Stanley the Bunny. Visit: http://www.ladyyumyum.com/ Method 1 (Boil in) Ingredients: Large white eggs Spices (Paprika, Sumac Berries, Turmeric) Juices (Cranberry, Grape) Teas (Red Hibiscus Tea) Citrus Peels (Lemon Peel, Orange Peel, Lime Peel) Others (Frozen Blueberries, Spinach Leaves) Directions: For spices add 2 tbsp. to 4 cups of water For Juices boil in 4 cups of juice or enough to cover your eggs by an inch For Tea Bags add about 6 to 4 cups of water For Citrus Peels add Peels from 3 or more fruits to 4 cups of water For Blueberries add 2 cups of frozen Blueberries to 4 cups of water For Spinach add 4 loosely packed cups to 4 cups of water Add eggs and dyeing ingredient to 4 cups of cool water and bring to a boil When liquid reaches a boil turn down heat to a simmer and let cook for 14 mins. Move eggs to an ice water bath (ice and water in a bowl) and let cool Treat eggs gently and allow to dry before handling them. Method 2 (Dye in) Ingredients: Large white eggs Spices (Paprika, Sumac Berries, Turmeric) Juices (Cranberry, Grape) Teas (Red Hibiscus Tea) Citrus Peels (Lemon Peel, Orange Peel, Lime Peel) Others (Frozen Blueberries, Spinach Leaves) Others (Spinach Leaves) Directions: Cook Large White eggs separately from dyeing material. Place eggs in a large pot in a single layer and cover with water to 1 inch above eggs. Bring water to a boil then turn down heat and simmer eggs for 14 mins. Then move eggs to an ice water bath (ice and water in a bowl) and let cool To Make Dye Solution: For spices add 2 tbsp. to 4 cups of water and simmer for 10 min. For Tea Bags add about 6 to 4 cups of water and simmer for 10 min. For Citrus Peels add Peels from 3 or more fruits to 4 cups of water and simmer for until the water becomes the desired color For Blueberries add 2 cups of frozen Blueberries to 4 cups of water For Spinach add 4 loosely packed cups to 4 cups of water and simmer for 10 min. The fruit juices can be used without boiling. Add 2 tsp. of white vinegar to a 1/2 cup of the cooled dye solution. Submerge eggs and let sit until the desired color is reached. Eggs are perishable so refrigerate them to leave them in the dye solution for extended periods of time. When removing the eggs from the dye treat them gently and allow to dry before handling them Nutritional Information: 1 Large egg 70 cal., 4.5g fat, 1g carbs, 6g protein