Onion-Skin Dyed Eggs

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Salt 1 g
4. 4 Sunflower oil 2 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse a large handful of dried onion² skins (about 4–5 onions per batch) and steep in 1 liter (4 cups) of water. Bring to a boil and simmer for 20 minutes until the liquid turns deep brown.

2. Take eggs¹ out of the fridge to warm up (prevents cracking) and gently lower them into the broth. Add a pinch of salt.

3. Simmer on low heat for 10 minutes, then turn off the heat and let the eggs¹ steep for another 15 minutes for a deeper color.

4. Cool the eggs¹ in cold water, then pat dry.

5. Rub each shell lightly with a drop of oil on a paper towel for shine. Serve on a platter with fresh herbs.