Egg colors.

They're lots of fun.

I colored lots'n'lots'n'lots of eggs (32, at least) on Sunday; here are a few of the most interesting ones:

1. Bilberry, Vaccinium myrtillus. Frozen berries, with and without vinegar:
Pic: Colored eggs, vinegar, and bilberries.
2. Red beets, Beta vulgaris var. vulgaris. Pickled red beets (which include vinegar) and raw red beets:
Pic: Colored eggs, red beet pickles and half a raw red beet.
3. Yellow onion skins, Allium cepa. Dried onion skins, with and without vinegar:
Pic: Colored eggs, vinegar, and onion skins.
4. Red cabbage, Brassica oleracea var. capitata. Cut-up raw leaf, with and without vinegar:
Pic: Colored eggs, vinegar, and red cabbage.
5. Red onion skins, Allium cepa. Dried onion skins, with and without vinegar:
Pic: Colored eggs, vinegar, and red onion skins.

There were lots more, but I've promised the thingy to one of our largest newspapers ... I'll put up all of the details and the rest of the pics later.

How: put egg + 1-2 tablespoons chopped-up coloring material into a smallish freezer bag into a coffee cup into a largish pan, add boiling water (and, if you so like, 1-2 teaspoons of vinegar) to the freezer bag and close it with twine. Once all the coffee cups in that pan are filled with egg baggies: add boiling water to the pan itself and let simmer for a few minutes (15+ mins if you're using whole eggs). Turn off the heat, fish out the baggies and put them onto a plate to cool, and put them into the fridge overnight once they've cooled down enough.

Very nice. As in, wow, coool!

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Related entries: Easter egg colors - Easter eggs, part 2