The Egg Tempera Process

We began with thin syrups taken from hibiscus, elderberry, and safflower.

They were boiled down on our previous work days.  Like cooking rice,  in a 1 parts material to 2 parts water, boiled for almost an hour.  Then, we strained the material, and used them for tea (!) elderberry is a natural anti-viral, and hibiscus is great for your liver.  Safflower, however, we did not consume.  Anyway, the leftover material simmered until about half the original volume and cooled until our last work session.

Now for the egg tempera process.

First, you MUST have fresh eggs.  Fortunately, we have lots of options for fresh eggs here in KC.  

• Separate your egg yolk from the white.
• Place the yolk on a paper towel.
• Roll the yolk around on the towel until as much of the white is removed as possible.
• Pierce the yolk, and then allow the yolk to seep out slowly without the albumen.  
• The yolk is then mixed with your syrup-pigment.
• The mixture can be refrigerated for a couple of days, but it is preferable to use the material as soon as possible.
• Use air movement if you must speed drying, never heat.
• Also, I like to use olive oil soap to clean my egg tempera brushes.
• Please be aware that, of course, the yolk does have a slight effect on the color.

Painting the Safflower Egg Tempera

L-R Hibiscus, Elderberry, Safflower

Please note that the hibiscus will rapidly turn too thick for my preferred consistency.  There are times for a more gelatinous consistency, but I was displeased with our outcome this go-round.  It is a brilliant red that can almost be used without the egg tempera addition, if the art object is to be sealed at a later time.

More next week!  Photos by Clare...

Have a great week,

Christel