Sunday, April 4, 2010

The Egg and the Onion

Pink and aqua dyed eggs don't move my soul. Naturally dyed eggs, using onion peel can give a beautifully marbleized finish.  My mother and I found this method years ago.  A recent article in the Trib featured this and other natural dyes. The method I have used where the skins are wrapped directly to the eggs produces more defined striation.

These first two method photos were taken before sun-up, with bad incandescent kitchen light. Medium yellow onions can be tedious to work with. Opt for single large onions. You should be able to cover four to six eggs with the skins from two large onions.  Wrap the uncooked eggs in the skins, being careful to over wrap for maximum coverage. I also used brown eggs as well as white, but they all mellowed to about the same tone. Use rubber bands to keep them in place and slip them into simmering water to cover, adding a couple of tablespoons of vinegar to set the color. Bring to a boil, remove from heat and cover, let sit 16 minutes.

I chose large red onions as well, expecting pinker tones, however the outcome was negligible.

Remove with a slotted spoon and carefully unwrap the peels as they cool.

Emerging from the chrysalis.

Each one is an individual work of art and happenstance.  When they are cooled, put a touch of vegetable oil in your hands to coat them and add sheen.  Of course, refrigerate to keep food safe.

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