Omelet wrote:
>
> In article >, Arri London >
> 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?
> > > --
> >
> > Does making 'tea eggs' count? The shells need to be cracked before
> > simmering in the tea/soy sauce/spices mix. The eggs come out marbled,
> > rather than the shells.
>
> They tend to leak thru the shell anyway. <g> That kind of thing is fun
> for party deviled eggs.
>
> >
> > Ever try your method with red onion skins? Just curious.
>
> A bit. They don't come out as heavily colored.

Interesting.

>
> >
> > The colours of eggs dyed with red cabbage can be manipulated to some
> > extent. Vinegar (acid) will keep it redder, more neutral solutions keeps
> > it purple, baking soda (alkaline) will turn it greener. No idea what an
> > egg steeped in baking soda would taste like, however LOL.
>
> <laughs> The flavor of the onion skins DOES leak into the eggs. It's
> rather pleasant. :-d
> --


Then maybe skip the baking soda one, yes?