Eggs in Onion Skin

Ingredients

• Chicken Egg 10 pieces
• Onion 0 oz
• Cilantro to taste
• Parsley to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Take the eggs out of the refrigerator in advance and let them come to room temperature.

Step 2

Cut off the toe of a thin nylon stocking and securely tie one end with a tight knot.

Step 3

Fill a large pot with hot water, add onion skins (about 20 grams per 1 liter of water), and bring to a boil. Turn off the heat and let the pot cool on the stove without removing the lid.

Step 4

Separate the herbs into small sprigs with leaves.

Step 5

Thoroughly wash the eggs without drying them. Attach a couple of sprigs to the wet egg and try to stick them on as much as possible.

Step 6

Place the egg in a stocking, being careful not to disturb the stuck twigs.

Step 7

Tie a second knot tightly so that the nylon snugly fits around the egg, preventing the greens from shifting. In the same way, place the remaining eggs with the leaves into the stocking, separating them with knots.

Step 8

Place the eggs in a pot with their shells, add salt to the water, and boil for 20 minutes after it reaches a rolling boil.

Step 9

Leave the eggs to cool in the pot until the water is completely cooled or overnight.

Step 10

Remove the stocking, take out the herbs, and dry the eggs.

Step 11

Serve. Happy Easter!