In article >, Arri London >
wrote:

> 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?

I've not tried that so I cannot say. :-)

Someone posted that beet juice will make blue eggs if I add soda.
--
Peace! Om

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