Romanian Easter eggs with onion skins

Name: Romanian Easter eggs with onion skins
Ingredients: 30 eggs; 100 g red and yellow onion skins; 1 beige stocking; 3 m thread; 2000 ml water; 30 g pork fat; 30 small leaves and flowers

Appetizers - Romanian Easter eggs with onion skins by Ancuta L. - Recipia

Romanian Easter eggs with onion skins get their color from the skins and their patterns from leaves pressed against the shells. The hard-boiled eggs keep the leaf imprint on the surface, and pork fat gives them a sheen. I like to arrange them on a platter, patterns facing up. Preparation: 30 minutes. Cooking: 30 minutes. Resting: 30 minutes. Total time: 90 minutes. Servings: 30. About 80 kcal and 6 g protein per serving.

Ingredients

30 eggs
100 g red and yellow onion skins
1 beige stocking
3 m thread
2000 ml water
30 g pork fat
30 small leaves and flowers

Preparation

1. Wash the eggs with cold water and a little dish soap, then leave them to dry completely. Gather small leaves and flowers. 2. Place a small leaf or a flower on each raw egg. Pull the beige stocking over the egg and tie it with thread so the leaf stays pressed against the shell. 3. Put the red and yellow onion skins in 2 liters of water. Place 15 eggs in the pot and simmer for 10-15 minutes, until the yolks are hard. 4. Lift out the eggs with a wooden spoon and place them on a paper towel. Boil the remaining 15 eggs in the same water for 10-15 minutes. 5. Remove the stocking while the eggs are still hot, then peel off the leaves. Rub the warm eggs with pork fat and place them in egg cups; leave them to cool for 30 minutes.

Notes

You can use only leaves if you don't have flowers, or choose parsley and dill leaves for different patterns. The dish contains eggs, so it isn't suitable for people with an egg allergy. Keep the eggs in a covered container in the refrigerator for up to 3 days. I serve them on a platter with radishes and fresh bread, like hard-boiled eggs for breakfast, except these have patterns on the shells. White-shelled eggs show the contrast of the leaves more clearly than brown-shelled ones. If the leaves are wet after you gather them, dry them well before placing them on the egg so they stay pressed in place. Red onion skins tend to leave a darker shade than yellow ones; you can change the proportions to get the color you want. Broad leaves without curled edges leave outlines that are easier to recognize.