Dying Easter Eggs with Onion Skins
Before you begin to dye eggs, it is worth remembering a few simple and useful tips to prevent boiling eggs form cracking. Eggshell will not crack during boiling, if you leave the eggs at room temperature for about 30 minutes. Also, add a tablespoon of salt to a water. Salt will help to seal any potential cracks.
I inherited this recipe from my grandma. I like to use safe, natural ingredients to make natural dyes to color Easter eggs.
1 tablespoon salt
1 tbsp. olive oil
4-5 cups water
Peel dry skins from onions. Reserve onions for another use. In a medium saucepan, add 4 cups water, onion skins and bring to a boil. Reduce the heat to medium low and simmer, covered, for about 20-30 minutes. Remove from heat
and let cool to room temperature. Add eggs and one tablespoon of salt, bring water to a boil, take the pot off the heat for a moment and then put it back on a low simmer for 10 -12 minutes.
Remove eggs with a slotted spoon and cool. When cool enough to handle, massage in a little olive oil to each egg, then polish with a paper towel.
Tip: I have been collecting onion skins for a while. I saved onion skins every time I cooked something with onion. Also, one time I went to a supermarket and asked shop assistant if I could root through the onion bin for skins so I didn't end up with a dozen naked onions. They thought I was crazy but very nice.
Dying Easter Eggs with Turmeric
Hard-boil eggs in a saucepan of water with 1 tablespoon salt.
Add 3 tablespoons turmeric and 1 tablespoon white vinegar to 2 cups hot water and stir until dissolved. Vinegar helps remove any residue from the eggs surface.
Soak eggs in the dye until the desire hue is reached for about 10-20 minutes. Stir the eggs from time to time for more even color. Use a slotted spoon to remove the eggs from the dye and set them on a wire rack to dry.