FoodBanter.com - View Single Post

Omelet[_7_]

In article
>,
wrote:

> On Mar 1, 7:59*am, "Nancy Young" > wrote:
> > Omelet wrote:
> > > I've not made onion skin eggs since mom passed away. She's the one
> > > that taught me that trick. :-) *I'm currently saving the "paper"
> > > onion skins that it takes to do it as I want to teach the method to
> > > my nephews. I'll be sure to take pics this year.
> >
> > > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > > string.
> >
> > > Hard boil.
> >
> > > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > > They really are quite lovely.
> > > I'll try to take pics this year if I actually do it. It'll depend on
> > > the babysitting schedule...
> >
> > > Anyone else use "natural" dyes for doing Easter Eggs?
> >
> > Years ago I saw something on tv that really caught my
> > imagination. *Similar to the onion skins, wrap the egg in
> > a red cabbage leaf. *The egg wound up with a lovely pale
> > blue color with veining from the cabbage. *Gorgeous.
> >
> > Of course, I only tried it once, I don't normally do Easter
> > eggs.
> >
> > nancy
>
> That sounds very interesting! I will try it this year and share with
> my "Green Wednesdays" friends! - Rae

If you want to try the onion skins, mom would get extra ones from the
grocery store. The onion bins always have plenty of extra "shed" paper
skins which are what you need.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama