EGGS COLOURED WITH ONION SKINS are perfect when prepared for Passover and the Easter Holidays.
I’m a big fan of this easy, all-natural, old-school process of colouring eggs. The tradition dates back centuries, and probably only lost its charm with the introduction of commercial food colouring. Although the recipe is super simple, I think the results are truly unique and interesting.
Three things make EGGS COLOURED WITH ONION SKINS so perfect:
First of all, going to the market to buy the onion skins is always a laugh. You end up standing in the vegetable section rubbing onions to release any loose skins. After stuffing them into a bag and making your way to the cashier, they’ll get invariably excited when you explain what you’re doing!
Secondly, taking the cooked eggs out of the pot is different each and every time. Sometimes the eggs look burgundy, other times they’re a burnt umbra. One friend said this year’s yield is Tuscan red. Go figure, who knew onions could be so colourful?
Finally, if you prepare eggs this way I know you’ll be surprised by the taste. The eggs end up taking on a really subtle onion flavour. They’re quite delicious especially when you use them to make egg salad.
EGGS COLOURED WITH ONION SKINS are a delicious treat for the holidays or any day!
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