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  • Eggs Coloured With Onion Skins
  • Eggs Coloured With Onion Skins
  • Eggs Coloured With Onion Skins

Eggs Coloured With Onion Skins

Food | March 26, 2016 | Nik Manojlovich
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  • 90 Minutes
  • 12
  • Easy

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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Ingredients & Amounts

  • 1 dozen white eggs
  • 1 grocery produce bag of onion skins
  • 3 tablespoons white vinegar
  • 12 cups of water

Instructions

  1. Place a thin layer of onion skins on the bottom of a medium-sized stock pot.
  2. Carefully place four eggs onto of the skins. Add another layer of onion skins, followed by four more eggs. Repeat once more.
  3. Add cold water and vinegar and bring to a boil. Reduce to simmer and allow eggs to cook for 60 minutes.
  4. After 60 minutes, remove pot from heat and allow to sit for an additional 30 minutes.
  5. Carefully remove eggs from pot and allow to cool. Rub with a bit of vegetable oil to shine them up.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Bach Cantata Series, Vol. 2: Trauerode – American Bach Soloists & Jeffrey Thomas while I prepared this recipe. Visit iTunes to add these beautiful Bach pieces to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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