An easy guide to achieve rustic-looking Natural Easter Eggs using onion skins and fresh herbs. This is a Ukrainian tradition that is still followed by many families through this day. It’s a creative, fun and meaningful activity to do as a family the day or night before Easter day.
Fill a medium pot with onion peels, add water and submerge onion peels into the water by pressing down with a spoon.
Bring to a boil, then reduce the heat to low. Simmer onion peels, covered with lid for 10-15 minutes.
Remove from heat and leave the pot with onions peels and water soaking overnight or up to 24 hours to allow the onion skins release all the color possible.
Heat. Bring the pot with water and onion skins back to a boil over medium heat.
Prep Eggs. Meanwhile, wrap parsley or other herbs around the egg. Place a cut piece of stocking on one hand and place the egg over it, grab a hold of the egg with your stocking hand and wrap your fingers around it being careful to keep the herbs from wrinkling or folding. Wrap the egg into stocking, then tighten by connecting the ends of cut stocking together and tie with thread to secure the stocking. (If you want the herb prints, you really need nylons to tightly keep herbs on the eggs.)
Boil Eggs. Add 6-7 eggs at a time (for best results), making sure eggs are fully submerged in water. (Overcrowding will bring down water temperature and will take longer for water to start boiling again, overcooking the eggs as well). Give few seconds for water to start boiling again and set a timer. Boil eggs for 7-8 minutes or to desired color and texture (9-10 minutes for hard-boiled). Keep in mind that the effect of the dyes depends on how concentrated the dye is, what color of onion peels you’re using and how long the eggs are boiled.
Ice Water. Once the timer is up, transfer eggs immediately into a bowl with ice water. Leave eggs in cold water until cooled to room temperature, for about 10-15 minutes. Then use scissors to cut away the stocking, rinse off herb remains and wipe eggs with paper towel to dry. Refrigerate eggs until ready to serve.
%COPYYEAR% OLGA IN THE KITCHEN