Yes, you can dye brown eggs! Be patient and the reward will be deep, richly hued eggs from free roaming, healthy Vermont chickens.
Ingredients:
2 cups of water and 1T vinegar for each color
Red/purple: 2 C chopped red beets
Teal/blue: 2 cups chopped red cabbage
Yellow: 2T ground turmeric
Green: 2 cups frozen blueberries, and mix with the Yellow dye once made
Purple/red: use 2 cups red onions skins
Burgundy/orange: use 2 cups yellow onion skins
Bring ingredients to a boil, cover, then simmer for 30 minutes.
Allow to cool, strain through cheese cloth or a coffee filter, and separate into jars or cups.
The longer the eggs steep, the more vivid the color will be.
If you are going to steep the eggs for more than 2 hours (and for best results, you should), do so in the refrigerator.
Dyes will keep in the refrigerator for a week.
