Cooks Illustrated is a cooking magazine I use a lot. This is their perfected method of making hard boiled eggs which do not explode!
At Easter I make my Russian family’s eggs dyed in dried onion skins. I buy extra onions to make sure I have enough!!
Ingredients
- 6-24 white large eggs
- Dried onion skins from 3 lbs yellow onions
Directions to Cook Eggs
- Gather 6 large white eggs that are cold and straight from the frig. Check them closely for cracks
- In a 2-3 quart saucepan bring 1 inch water to a boil
- Either place a steamer in the water or use a pair of prongs to gently place each egg in the boiling water
- Cover and reduce to a low simmer for 13 minutes
- In a medium bowl place 2 cups of cold water and 2 cups of ice
- Place cooked eggs in ice water and let sit 15 minutes
- This method should give you perfectly cooked eggs ready fo dying or peeling
Directions to Onion Dye Eggs
- Peel dried brown skins from 3 pounds yellow onions and place in a 6-8 quart pot
- Cover skins with water. Cover pot and bring to a boil. Let cool to room temperature
- Add eggs. I usually make 18-24 eggs with this amount of onion skins
- The longer the eggs soak in the water the darker they get. Sometimes the dye seeps into the egg white
- You can get a marble like effect if you wrap the skin around each egg and keep them in place with string or rubber bands
- If you soak the eggs more than 2 hours, cover the pot and refrigerate
Voila!
nina in the kitchen 