EASTER CRACKED EGGS

Boil eggs to hard boiled stage.
Remove the eggs from the boiling water, gently crack each egg by tapping with the back side of a spoon.
Too many cracks or too deeply cracked causes the colorant to get inside too easily and solid spots and color will appear everywhere.
Take a towel, roll the egg under the palm of your hand to spread the cracks around the entire egg would be another method.
You want a lot of crackling, but not deep cracks and you don't want to lose eggshell.
Use as many colors as you want. You can also try tea, soy sauce, beet juice, dye from fruits, food colorings will all work.
Sit eggs in the coloring for 10 minutes. Rinse in cool water. Then remove, place on a paper towel to dry.
Allow the kids or guests to remove the shell inside to enjoy their Egg Art... Happy Easter!

All-Natural Easter Egg Dye
Before you dye any egg, wipe the eggshell gently with vinegar in order to help the egg absorb color.
-Bluish-Gray
Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.
-Blue
Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
-Jade Green
Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
-Faint Green-Yellow
Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.
-Orange
Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
-Faint Red-Orange
Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
-Yellow
-Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.
-Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
-Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
-Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
-Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.
-Brown-Gold
Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.
-Brown
Add 1 tablespoon vinegar to 1 cup strong coffee.
-Pink
-Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
-Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
-Lavender
Mix 1 cup grape juice and 1 tablespoon vinegar.