This way is made in my family from decades and I truly love it! Every year I’m waiting for this morning, when my dad starts making them and later on I will go with them with my two friends for the special mass to bless them and sprinkle them with holy water.
- dry skins of the red onion
Take thin, tall pan, fill it up with red onion skins (more skins you have, more it will be dark red), then cover with water and inside put your eggs and make sure they are covered with onion skins. Let them boil for 5 mins (not too long, because the next day we are warming them up in the same water, but if you want to eat them straight ahead cooked them the way you like it). And that’s all. You can also using sharp end of knife write something on them – like “Happy Easter”.
My dad’s way to make them is to use elastic rubber covering the middle part, centre or diagonally. It’s just his way of making them look even better.
If you would like to make other colours:
- Yellow – use turmeric or safran – use around 500ml of water with 4 big tablespoon of turmeric/ 1x teaspoon of safran. On the end add some white vinegar (around 3-4 teaspoons)
- Orange – pumpkin or carrot – use around 120g of carrot or pumpkin, simmer that in small amount of water – 250ml and add vinegar.
- Red – red onion skins
- Violet – beetrout – use around 100-150g of beetrout. Simmer eggs inside. You can add a bit of vinger on the end.
- Green – parsley – a good 2 handful of parsley. Simmer eggs inside.
- Blue – red cabbage, take around 150-200g of red cabbage leaves, simmer eggs.