It is important to realise that if toxic dye gets into the egg through a micro-crack, it can cause harm to the body
Dyeing eggs at Easter is a long-standing tradition that everyone adheres to. Every year many people dye eggs, not realising that some of them are not suitable for this at all. RBC-Ukraine reports which eggs should not be dyed and why it is important.
Which eggs should not be dyed
Cracked or damaged eggs should never be dyed.
It is important to know that if you dye eggs with micro-cracks, the dye and vinegar can penetrate, and this not only affects the flavour, but can also be dangerous to your health.
Eggs with compromised shell integrity should not be dyed either, as they spoil more quickly, even if you boil them.
How to avoid mistakes
It’s best to check eggs thoroughly for cracks before cooking – you can hold them up to the light. If the shell is cracked, you will see a dark line or stain – the light will not pass evenly.You can also run your finger over the shell. If there is a crack, it may feel like a bump or small depression. Or lightly shake the egg near your ear – if there is a “squish” inside, the crack may already be leaking air or protein.
It’s best to use eggs with white shells if you want bright colours. Whereas brown eggs have a darker base which automatically enhances the final colour. Due to the darker brown base, brown eggs are naturally earthy and rich in colour.
What not to colour eggs with
The classic safe dye for Easter eggs should be made from food colouring, water and vinegar. It is worth looking in shops for any dyes labelled food-safe.
You can also make homemade dyes using produce and pantry items such as onion husks, turmeric, red-headed cabbage, grape juice, beetroot juice and coffee.
It is important to understand that if the toxic dye gets into the egg through a microfracture, it can cause harm to the body.
