Avga Bamena me Kremithofilla (Dyed Eggs with Onion Skins)

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~ Ingredients: ~ 12 medium or large eggs ~ Skins from 15 yellow Spanish onions ~ 2 tablespoons of white vinegar ~ 4 1/2 cups of water
~ What You will Need: ~ Fresh uncooked eggs at room temperature ~ Skins from yellow Spanish onions ~ White vinegar ~ Stainless steel saucepan ~ Strainer ~ Bowl ~ Slotted spoon ~ Paper towels ~ Cooling racks ~ Tulle or women’s nylon stockings and thread ~ Onion skins or parsley leaves ~ Olive oil (or other edible) for polishing

 

~ Making of the dye with the onion skins: ~ Commercial dyes are available, but this old-fashioned natural method creates red eggs with a deep rich color. ~ The following method is for one dozen red eggs. ~ It may sound counterintuitive, but the skins of yellow Spanish onions work wonderfully! ~ Carefully wash and remove any particles from the surface of the eggs. ~ If the eggs were in the refrigerator, take them out ahead of time to be at room temperature in order not to break during boiling. ~ In a stainless steel saucepan, place the skins from 15 yellow Spanish onions (you have kept and saved ahead of time), 2 tablespoons of white vinegar in 4 1/2 cups of water and bring to a boil. ~ Lower the heat and simmer with a covered saucepan for about 30 minutes. ~ Strain the dye into a glass bowl and let it cool down to room temperature. (Don't be fooled by the orange color.) ~ We take tulle from wedding sweets box in sizes big enough that could be wrapped and be tied up round each egg. ~ If tulle is not available, women’s stockings can be used to wrap the eggs. ~ Place onto the egg the pieces of onion skins in deferent shapes and wrap the egg with the tulle tight and tie it with thread. ~ In a stainless steel saucepan, add the cooled strained onion dye and eggs at room temperature (up to 1 dozen). ~ The eggs should be in one layer and covered by the dye. ~ Bring to a boil over medium heat and when boiling, reduce the heat to low, cover the pan and simmer. ~ Dyeing time will be affected by the color of the eggs. ~ Start checking for the coloring of the eggs after 12-15 minutes. ~ Do not simmer more than 20 minutes. ~ If the eggs are not a red enough color after 20 minutes, leave them in the pot with the dye and remove from the heat. ~ When the pot is cooled down enough, let it sit until the desired color is reached. ~ Remove the eggs with a slotted spoon, cut the thread, remove the tulle and the onion skin and place them on a rack to dry. ~ When they cool down enough, coat them lightly with olive oil (or other edible oil) and polish with paper towel. ~ Place the coloured Easter eggs in a nice decorated bowl and refrigerate until is time to use them. ~ Good luck and Happy Easter “Xristos Anesti”.

~ Note: ~ Save onion skins in a plastic bag in the refrigerator until ready to use. ~ Do not use any wooden, ceramic or plastic utensils as they can be coloured by the dye. ~ If stainless cookware and utensils get coloured by the dye, wash with regular detergent and a small amount of chlorine. ~ Rinse very well.