Eggs in onion skins
10 servings
30 minutes
Onion skin eggs are a traditional dish of Russian cuisine, especially popular during Easter. The method of dyeing eggs with onion skins has been known since ancient times and is valued for its naturalness and beautiful marbled pattern. Eggs prepared this way acquire a warm golden-brown hue, while green leaves applied to the shell create a delicate natural ornament. The taste of these eggs remains classic, but they become a special decoration for the festive table. This simple yet elegant dyeing method preserves the connection to traditions, filling the kitchen with the aroma of warm family coziness. Chilled and peeled, they are perfect for serving, creating an atmosphere of celebration and home warmth.
1
Prepare all the ingredients. Take the eggs out of the fridge in advance and let them warm to room temperature.
- Chicken egg: 10 pieces
2
Cut the toe off a thin nylon stocking and tie one end securely.
3
Fill a large pot with hot water, add about 20 grams of onion peel per liter of water, and bring to a boil. Turn off the heat and let the pot cool on the stove without removing the lid.
- Onion skins: 30 g
4
Break the greens into small branches with leaves.
- Cilantro (coriander leaves): to taste
- Parsley leaves: to taste
5
Wash the eggs thoroughly, do not dry them. Attach a couple of twigs to the wet egg and try to stick them as much as possible.
- Chicken egg: 10 pieces
6
Put the egg in the stocking, trying not to move the stuck twigs.
7
Tie the second knot tightly around the egg to prevent the greens from shifting. Similarly, place the other eggs with leaves into the stocking, separating them with knots.
8
Place the eggs in a pot with shells, salt the water, and boil for 20 minutes after it starts boiling.
- Salt: to taste
9
Leave the eggs in the pot to cool completely or overnight.
10
Remove the stocking, take away the greens, and dry the eggs.
11
Serve. Bright Easter!
