For dyeing Easter eggs, the recommended vinegar is white distilled vinegar. It is commonly used because it is a weak acid (about 5% acetic acid), food-grade, readily available, and does not stain the eggshells unlike some other vinegars
. The vinegar is mixed with hot water and food coloring to create the dye bath, typically using about 1 teaspoon of white vinegar per 1/2 cup to 1 cup of hot water, along with food coloring drops
. The acidity from the vinegar helps the dye bond better to the eggshell by providing hydrogen ions that improve dye attachment
. Other vinegars such as apple cider vinegar can work as a substitute since they also contain acetic acid, but may impart a slight discoloration due to their natural tint
. However, white distilled vinegar remains the preferred choice for the best and most consistent coloring results without unwanted staining
Summary:
- Use white distilled vinegar for egg dyeing.
- Typical ratio: about 1 teaspoon vinegar per 1/2 cup to 1 cup hot water.
- Vinegar acidity helps the dye adhere to the eggshell.
- Apple cider vinegar can be used but might slightly alter color.
- Avoid excessive vinegar to prevent eggshell damage (fizzing).
This is the standard and most effective approach for dyeing Easter eggs with food coloring.
