Prep 10 mins
Cook 1 hr
This was a recipe of my grandmother and maybe her mothers. My grandmother was born in 1869. These eggs were always a favorite in our easter baskets,as well as those of my children. If you ask, someone in produce will be happy to provide you with the onion skins.
- Place in a heavy pot a thick layer of onions skins.
- Then a layer of eggs, then a layer of onion skin and so on,until you have in the pot as many eggs as you want.
- Fill Pot with water to cover all.
- Cook on medium heat and checking the eggs now and then until they are almost a burgundy in color.
I saw someone dying eggs with natural ingredients on television and I wanted to try it. Then through a happy coincidence I got my hands on a whole bag full of onion skins my local greengrocer was about to throw out. So I made this but also added a cup of red wine vinegar to the pot. It worked very well and the eggs had a rich red-brown colour. I took one to show the greengrocer afterwards and he couldn't believe the eggs had such an intense colour just from the onions. I recommend this if you dye eggs at Easter as it is much healthier than the dyes sold in the shops.
Tried this this year and its very easy and effective.
I'm glad that somebody else does this too! Thats how we always do them at home for russian orthodox easter. Try red onion skins too.