Easter eggs dyed with onion peels

Name: Easter eggs dyed with onion peels - Henrieta P.
Ingredients: 20 eggs; dried red onion skins; dried yellow onion skins; 3 tablespoons of vinegar; salt; a piece of bacon; womens sock; greens (clover; dandelion; mouse tail; etc.)

Appetizers - Easter eggs dyed with onion peels by Henrieta P. - Recipia

Every year, just before Easter, I start gathering onion skins from the drawers. My family helps me because they know we will dye the eggs as we always have: with leaves and stockings. It's not complicated, but you need to take your time, and the result is always pleasing, especially when the eggs come out with different, sometimes unexpected patterns from the leaves placed on them. Quick info Total time: about 1 hour Preparation time: 20-25 minutes Boiling time: 10-12 minutes, plus 5-10 minutes resting in water Servings: 20 eggs Difficulty: easy Recipe type: Easter dyed eggs, traditional recipe Ingredients 20 eggs dried red onion skins dried yellow onion skins 3 tablespoons vinegar salt a small piece of bacon (for greasing the eggs at the end) thin stocking (women's) greens: small leaves, as preferred (clover, dandelion, mouse's tail, etc.) Preparation method 1. Wash the eggs under cold running water carefully, ensuring no dirt remains on them. If the eggs are from a farm and have residues, use a sponge as well. 2. Boil water in a pot large enough to hold all the eggs. Add the 3 tablespoons of vinegar and a pinch of salt. Place the red and yellow onion skins in the water. If you want a lighter color, use more yellow onion skins; for more intense shades, add more red onion skins. They don't need to be chopped, just well dried. 3. While the water with the skins heats up, prepare the eggs for decorating. Place 2-3 small leaves of greens directly on each clean egg's shell, on the side where you want the pattern to remain. 4. Cut the stocking into large enough pieces to completely cover the egg. Wrap each egg with the leaves in a piece of stocking, tightening it well so that the leaves stick to the egg, and tie the end with a sturdy thread. 5. When the water with the skins is boiling, carefully place the decorated eggs into the pot to avoid cracking. Let them boil over medium heat for about 10-12 minutes. 6. Turn off the heat and let the eggs sit in the same water for an additional 5-10 minutes for a more intense color. Do not stir them during this time. 7. Remove the eggs onto a plate using a slotted spoon. Cut and remove the stocking, carefully taking off the leaves. 8. Allow the eggs to cool slightly. Once they are no longer hot, rub each egg with a small piece of bacon to give it shine. If you don't have bacon, you can use a little oil, but the color and shine from bacon look more natural. 9. Arrange the dyed eggs in a basket with greens for a traditional effect and to prevent them from bumping into each other. Why I make this recipe often This recipe is straightforward and doesn't involve any chemicals. The color is always different, the leaves leave unique patterns, and you can control the shade based on the skins used. They keep well for several days, and if the eggs are fresh, they won't crack easily. Tips and variations Tips 1. Do not use eggs with cracked shells; they will not take the color well. 2. Choose lighter-colored eggs for more vibrant colors. 3. Flat leaves adhere best to the egg; if they are too rounded, they won't capture the pattern completely. 4. Wrap the stocking as tightly as possible so the leaves don't slip during boiling. 5. If you want to vary the color intensity, play with the ratio of yellow to red onion skins. Substitutions If you don't have bacon, use a little oil for shine. If you can't find women's stockings, you can use thin cheesecloth, but it’s a bit more challenging to work with. Variations You can also use other leaves for patterns: parsley, lovage, dill. Each leaves a different imprint on the egg. Sometimes you can add a few red cabbage leaves among the skins for slightly different tones, but it won't drastically change the final shade. Serving ideas After dyeing, place the eggs in a basket on a bed of greens. They look great on the Easter table. They are suitable to be served plain or as part of a cold appetizer platter. Frequently asked questions 1. How can I prevent the eggs from cracking while boiling? Use eggs at room temperature and place them in the water when it starts to simmer, not at a rolling boil. 2. How can I remove the leaves without ruining the pattern? Unwrap the stocking after the egg has cooled for a few minutes. If the leaves are stuck, use the tip of a knife. 3. Why do some eggs have white spots or unclear patterns? Most often, the leaves did not stay perfectly adhered, or the stocking was not tightened well. If the egg is wet when you place the leaf, the pattern comes out clearer. 4. Can quail eggs be dyed the same way? Yes, but you will need smaller stockings and proportionally smaller leaves. 5. Can I use other materials for shine instead of bacon? Yes, but oil does not give the same hue as bacon. The result is still okay, but it differs slightly in appearance. Nutritional values (estimate) One dyed egg (without additional bacon) has approximately: Calories: 70-80 kcal Protein: 6-7 g Fat: 5-6 g Carbohydrates: under 1 g Natural dyeing with skins does not change the nutritional values of the egg. If you use more bacon for shine, the fat content will slightly increase, but not significantly per egg. Storage and reheating Naturally dyed eggs can be stored in the refrigerator in a covered container or a covered basket. They last 4-5 days without problems if the eggs were boiled well. I do not recommend reheating them; they are best consumed cold. If you need to transport them, place them on a bed of napkins or greens to prevent them from bumping into each other.

Preparation

Wash the eggs well under a stream of cold water. In a pot, prepare the water with 3 tablespoons of vinegar and a little salt, then add the skins of red and yellow onions (if you want a lighter color, use more yellow onion skins). Meanwhile, prepare the decoration for the eggs. Place 2-3 small leaves of greenery on each egg and put them in a stocking, which is then tightly tied with thread. After decorating the eggs, bring the water with the onion skins to a boil and gradually add the eggs, letting them boil for 10-12 minutes. After that, turn off the heat and let them sit for another 5-10 minutes to absorb the color well. Remove them from the water, take them out of the stocking, and let them cool slightly before rubbing them with a small piece of bacon to achieve a nice shine. Place them in a basket with greenery.

Easter eggs dyed with onion peels

Preparation

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