Naturally-Dyed Easter Eggs craft

Wipe raw eggs gently with a clean cloth dipped in distilled white vinegar. Place 6 to 8 eggs in a single layer in a saucepan and fill with tap water until the level is 1 inch above the eggs. Add 2 tablespoons of distilled white vinegar per quart of water, which should help to keep the eggs from cracking. Add your own fruits, vegetables or spices for color as shown below. You can generally add up to 4 cups of fruits and vegetables per quart of water. Bring the mixture to a boil, then lower heat and simmer for 20 minutes. Remove eggs with a slotted spoon and place on paper towels to dry. For deeper shades, strain the colorant mixture and refrigerate eggs in liquid overnight.

Add patterns to your eggs by adhering leaves and other natural elements to shells before cooking. They can be secured by wrapping fin thread around the raw eggs.

For a bright, radiant shine, rub your finished eggs lightly with a soft cloth dipped in vegetable oil.

All these recipes assume that each quart of water has 2 tablespoons of distilled white vinegar added to it.

Purple Eggs:
Add 4 cups of blueberries to one quart of water.

Pink Eggs:
Add 4 cups of raspberries to one quart of water.

Blue-Green Eggs:
Add 4 cups of red cabbage to one quart of water.

Yellow Eggs:
Add 2 tablespoons of turmeric to one quart of water.

Copper-colored Eggs:
Add 4 cups of yellow onion skins to one quart of water.

Bronze-colored Eggs:
Use brewed coffee instead of tap water to simmer your eggs.