Onion-Dyed Easter Eggs

Easter eggs dyed in onion skins were prepared by our mothers and grandmothers. For many, this method, along with dyeing in red wine, remains the most beautiful and favorite natural way to color Easter eggs.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 10 pieces Egg, fresh

  • pieces Onion, raw

  • 1 spoon Vinegar, red wine

  • pieces Chicory, fresh

  • pieces Oil, vegetable oil, canola

Steps

  1. Place the onion skins in a large pot and cover them with cold water. Add a tablespoon of vinegar, stir, and let the skins soak.

  2. If necessary, wash the eggs in lukewarm water or vinegar to remove any dirt or greasy stains. Decorate them as desired with twigs, leaves, and flowers, and wrap them with pieces of nylon, tying them tightly with string or sewing thread. To help the leaves and greenery adhere better to the shell, coat them with egg white before applying.

  3. Gently place the eggs in the pot and cover them with the onion skins. Add more cold water if needed, as the eggs should be completely covered with liquid. Place the pot on the stove and slowly bring the contents to a boil. Reduce the heat so the water barely simmers and cook the eggs for at least 10 more minutes. Remove the pot from the heat and let the eggs cool slightly in the colored liquid. The longer you leave them, the more intense the color will be.

  4. Remove the nylon and greenery from the cooled eggs. For a nicer shine, coat them with oil or a piece of bacon at the end.

Nutrition Information (Per 100g)

  • Calories: 141.13 kcal
  • Fat: 8.87 g
    • Saturated Fat: 2.96 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 11.83 g
  • Fiber: 0 g

Advice

The best color is achieved by using a mixture of red and brown onion skins. To prevent the eggshells from cracking during cooking, bring the eggs to room temperature. If you dont have time to wait for a full hour, place them in a bowl of warm water for 5 minutes. For easier peeling, it is better not to use completely fresh eggs.