Eggs Cooked in Onion Skin Broth
Eggs boiled in onion skin broth for a deep amber hue without food coloring. Perfect as an appetizer or for Easter.
- Time
- 1 h
- Serving
- 199 kcal
- Ingredients
- ≈ $0.48
- Protein
- 13 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Onions≈ $1.60 per kg 60 g
- 3 Salt 1 g
- 4 Sunflower oil 2 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel 60g of onion2 skins (about a large handful), rinse, and steep in 1 liter of water for 20 minutes until the broth turns deep brown.
Take eggs1 out of the fridge ahead of time to prevent cracking; remove the skins or leave them in, then add salt.
Gently lower eggs1 into the warm broth and simmer for 10 minutes on low heat, then let them steep another 15 minutes.
Transfer eggs1 to cold water for 5 minutes, then pat dry.
Rub a drop of oil on the shells with a cloth for shine, and serve. Use the leftover onion2 skins in another dish.
Tips
- Why it works
- Simmer the eggs on low heat after adding them to avoid cracking from sudden temperature shock. You’ll see steam rise gently instead of violently.
- Substitutions
- Use 30g dried red cabbage leaves instead of onion skins for a purple tint, or skip the oil and use 2g melted butter for shine.
- Common mistakes
- Over-simmering the skins makes the broth bitter; stop when it’s deep brown, not black, and smells sweetly caramelized.
- Storing and reheating
- Store peeled eggs in water for 2 days; reheat in a dry pan for 2 minutes. Shells keep 1 day. Eat fresh for best color.
- Serve with
- Pair with sliced cucumber and a sprinkle of black pepper for a light snack at a summer gathering.
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