That evening, we boiled and colored the eggs using natural dyes ... blue with purple cabbage, green with spinach, yellow with ground tumeric, yellow with onion skins, pink with beets, and red with red onion skins. To make green, we also mixed the purple cabbage and onion skins dye and it worked really well! It made a delicate green.
And we even had a taste test. Clifford, our chef for the weekend, tasted mainland eggs and my chickie eggs side by side ... and he said there is a definite difference and that my chickie eggs tastes like what eggs used to taste like! That's the biggest compliment ever!