onion skins :ranges and yellows
red cabbage (shredded):midnight blue and teal
beet root:brown with a purple cast
beet tops :dove gray
carrots:yellow with olive tones
blueberries :deep blue
grape juice:deep lavender
raspberries: light fuschia
Put dye material and eggs in a pot and cover with water. Add a bit of vinegar..
Bring to a gentle boil about 15 minutes. After the 15 minute boil your choice is to run cold water into the pot to stop the cooking process or to let the eggs soak in their dye to get deeper hues. The choice is yours. You can give the eggs a nice sheen with cooking oil when they are ready to be put out on the table.
Amount of dyestuffs needed according to the author of the article:
fresh material: 2 cups per quart of water
dried material:2 Tbs per cup of water
ground spices: 2 tsp per cup water