Romanian Easter red eggs

Name: Romanian Easter red eggs
Ingredients: 15 fresh eggs; skins from 2500 g yellow onions; 2500 ml water; 15 small leaves of parsley dill or clover; 30 ml vinegar; 500 ml water for the stickers; 15 ml oil or 15 g lard

Appetizers - Romanian Easter red eggs by Milena I. - Recipia

Romanian Easter red eggs get their color from onion-skin water, while the yolks stay yellow. Leaves tucked under the fabric leave prints on the shells, which then get a thin sheen. I put them on the table alongside bread, whole and unpeeled. Prep: 25 minutes. Cook: 37 minutes. Rest: 70 minutes. Total time: 132 minutes. Servings: 15. Approximately 80 kcal and 6 g protein per serving.

Ingredients

15 fresh eggs
skins from 2500 g yellow onions
2500 ml water
15 small leaves of parsley dill or clover
30 ml vinegar
500 ml water for the stickers
15 ml oil or 15 g lard

Preparation

1. Wash 15 eggs well and dry them. Place a small leaf on each egg, then tie them tightly in pieces of voile or silk, including fabric from a woman's stocking. Allow 25 minutes for preparation. 2. Boil the onion skins in 2500 ml water for 12 minutes. Turn off the heat and leave the liquid to cool for 60 minutes. 3. Take the skins out of the liquid, squeeze them and discard them. If using vinegar, add 30 ml to the liquid. 4. Put the eggs in the liquid and heat over medium heat for about 15 minutes, until it starts to boil. Then boil them for 5 minutes. 5. Turn off the heat. If you want a darker color, leave the eggs in the liquid for another 10 minutes. 6. Take them out and place them on paper towels in a clean tray. Boil 500 ml water for 5 minutes and pour it into a bowl. While the eggs are warm, dip them one at a time with a spoon, then stick on the stickers with biblical scenes. 7. Rub the eggs with a piece of cloth dipped in 15 ml oil or 15 g lard.

Notes

Keep the eggs in a closed container in the fridge for no more than 3 days. Eggs are the main allergen; a clean piece of a woman's stocking also works for tying the leaves in place if you don't have voile or silk. A light-colored shell lets the pattern show more clearly, while on a dark shell the design is subtler. Cracked eggs can let the liquid seep in and color the whites, so choose uncracked ones. When serving more people, I allow one egg per person and keep the proportions of eggs, skins and water the same. They look like plain boiled eggs, but the leaves leave a pattern on the shell. Paști is used in the plural, and the red eggs are made from Easter Day until Ascension, for 40 days. They can be served with fresh bread and a little salt alongside.