In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > I've not made onion skin eggs since mom passed away. She's the one that
> > taught me that trick. :-) I'm currently saving the "paper" onion skins
> > that it takes to do it as I want to teach the method to my nephews.
> > I'll be sure to take pics this year.
> >
> > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > string.
> >
> > Hard boil.
> >
> > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > They really are quite lovely.
> > I'll try to take pics this year if I actually do it. It'll depend on the
> > babysitting schedule...
> >
> > Anyone else use "natural" dyes for doing Easter Eggs?
> > --
>
> Does making 'tea eggs' count? The shells need to be cracked before
> simmering in the tea/soy sauce/spices mix. The eggs come out marbled,
> rather than the shells.

They tend to leak thru the shell anyway. <g> That kind of thing is fun
for party deviled eggs.

>
> Ever try your method with red onion skins? Just curious.

A bit. They don't come out as heavily colored.

>
> The colours of eggs dyed with red cabbage can be manipulated to some
> extent. Vinegar (acid) will keep it redder, more neutral solutions keeps
> it purple, baking soda (alkaline) will turn it greener. No idea what an
> egg steeped in baking soda would taste like, however LOL.

<laughs> The flavor of the onion skins DOES leak into the eggs. It's
rather pleasant. :-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama