Dying Easter Eggs with Onion Skin - Natural Egg Coloring
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Dying Easter Eggs with Onion Skin
Recipe for 10-20 Eggs
(155kcal/100g)
Ingredients:
10-20x Eggs (brown or white) (600-1200g)
10-20x Small leaves or grasses
about 30x Onion or shallot skins, dried (30g)
10-20x Cord cut in 10cm pieces
1x Tight / Stocking
1 Tsp Butter (8g)
1 Tbsp Lemon juice (7g)
Preparation method:
- Cut the tights in 12cm pieces and cut it open.
You should get pieces with about 12cm length / width.
- Place one leave or grass with the help of some water on an egg. Wrap it with the tight piece and close tight with the cord.
- Fill a pan with cold water and add the onion skin.
- Cook up the water and onion skin mix and cover it. Take it of the stove and let it rest for 1h.
- After one hour cook up the mixture again and add the eggs carefully into it.
Cook the eggs for 10min, take the pan off the stove and let the eggs rest in the mixture for another 5min.
- Remove the eggs from the mixture and let them cool down a bit.
- Remove the tights with a scissor and let the eggs dry.
- Now you can decorate the eggs with the lemon juice, put a little bit of lemon juice on a toothpick or cotton stick and draw something on the egg.
The lemon juice will remove some of the color of the egg. (this step can be left out)
- Put some butter on a piece of kitchen paper and polish the eggs with it. The eggs will be nice and shiny after the butter treatment. You can also leave out this step if you want a matt finish.
Notice:
- You may also color your eggs without leaves / grasses and tights and decorate them only with lemon juice or leave them plain.
- Instead of tights you may use other nonabsorbent materials for wrapping the eggs.
There always have to be colored eggs for Easter, with onion skin you can color your eggs naturally and beautifully.
You can collect the onion skin over the year and dry it.
Preparation time: 1h
Cooking time: 10min
Start to Finish: 3h
Shelf life:
You can keep the cooked eggs in the fridge for about 2 weeks or about 3 days at room temperature.
#easter #eastereggs #cookswiss
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Thanks doing this right now for the orthodox Easter! When boiling the onions skins the first time, is there a reason why you left the lid off? As my partner keeps insisting to put the lid on as it will heat up quicker. Thanks looking forward to hearing your response.
Your partner is right :)
There is no reason to take it off, was just to show the boiling :)
Happy Orthodox Easter 🐣 😊
Cookswiss
Often helped my parents to dye eggs this way when I was young. Thank you for helping me to remember how much fun it was to doing this.
Juris Laivins 🥰 same with me :) So simpel and beautiful. Happy Easter 🐣
احجو
This is one of the best natural egg dye tutorials I've seen. I love the lemon juice idea! Many other videos show them boiling the egg for way more time than needed. Your approach is the same one I use and results in a perfectly cooked egg yolk. Not underdone, not overdone. Thank you!
Glad you understood my approach with the cooking time 😌 and i am happy that you appreciate it too 🥰
Thx and Happy Easter 🐣
There is at least one huge mistake, and that is placing the eggs into already boiling water. Huge risk of cracking.
I prefer placing the eggs in the cold water and simmering for 20min once they reach boiling point.
A few always crack but definitely less then 10% so i don’t think thats an issue.
Boiling them for 20min would be too long for my taste, but they will have a deeper color i guess.
Thank you and happy Easter! 🙏
Thank you too and Happy Easter 🐣🐰