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Serves
As many as you want
Author Notes
I am not sure that many folks know about this wonderful (and natural) way to decorate Easter eggs. This is not really a recipe, so no quantities, but you will need quite a bit of onion skins, so start collecting early... —QueenSashy
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Ingredients
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Onion skins from yellow or Spanish onions
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Cloth, cheesecloth or t-shirt cut into 6-inch squares
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Kitchen twine
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Salt, vinegar
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Eggs
Directions
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Place an egg into the palm of your hand and wrap it in onion skins. For darker color, use a couple of layers of onion skins.
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Place the onion skins covered egg onto the cheesecloth square. Wrap tightly and secure at the ends with the twine, just like a bonbon. Continue until all of your eggs are wrapped.
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Fill a pot with cold water and add the wrapped eggs. Add a tablespoon of vinegar and a teaspoon of salt per quart of water. Cover and bring to a boil, then reduce the heat to simmer and boil for about 15 minutes.
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Remove the pot from the heat, discard the water and let the eggs cool while still wrapped. When eggs are completely cool, unwrap and let the eggs dry.
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If you like your eggs glossy (I like mine matte), dip a piece of cloth into vegetable oil and rub the egg with it.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.
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