Here at StoneGable, I continue an Easter tradition that spans back many generations. I have vivid memories, as a little girl, dying onion skin eggs. These special eggs, dyed with papery onion skin, were prized above all the pretty pastel and sherbert-colored eggs. They were tradition.  My grandmother, Nani, learned from her mother. It was the way in the old country.

This proceedure is so easy and  even more satisfying to do. A basket of these almost magical eggs are a real treasure! Deep oranges, warm browns, soft terracotta. Not your typical Easter colors. But once you see them you will understand!

I hope you will make these beautiful, earthy harbingers of Easter and start your own tradition...

Things You Need To Make Onion Skin Dyed Eggs:
*The pappery skin from yellow onions. To dye 1 dozen I used the skin from about 3 lbs. onions.
*1 dozen large white eggs
*Large pot
*Cold water to just cover the eggs

Proceedure To Make Onion Skin Dyed Eggs:
Rub or peel the outer papery skin off of onions. 

Put onion skins in a large pot. Add 1 dozen clean large eggs and enough water to just cover them. Gently swirl the onion skins in the water so they envelope the eggs.
Put the pot on the stove and cook uncovered on medium low heat until water comes to a steady boil.  Ocassionally stir onion skins around eggs.
When water boils, turn off heat and put lid on pot.  Let pot sit for 17 minutes.
When time is up, remove eggs and onion skin to a bowl with a slotted spoon and put in the refrigerator. Arrange onion skin around eggs. This will give them a more pronounced mottled look. Eggs can sit awhile. I usually let them sit in the onion skins for about 1 hour.

Remove eggs from bowl and rinse. If there is any dried onion skin on them scrape it off. 
I keep the onion water and let it cool. If I want a couple of darker eggs, I put eggs in the onion water in the refrigerator for an hour. Remove eggs and rinse. Discard onion skins and water.
Keep refrigerated until ready to eat.

I hope you enjoy this beautiful and natural way to dye eggs.


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