Eggs coloured naturally by onions! This is a staple in our house around Easter and something I have grown to love. Baba and I (in our matching shirts of course) used onion peels and parsley to decorate and dye easter eggs. They turned out beautifully and the stories shared are priceless (skip to 8:17 to hear about Baba’s first time having ice cream)!
For easter we say Hristos Voskrese and the person responds with Vaistinu Voskrese
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🥣 Ingredients + Material
Eggs
Onion peel
Vinegar
Nylon stockings
Italian parsley
String
🗺 Directions
Place your onion peels in a large pot and cover with water. Add a few tablespoons of vinegar and bring to a boil. Let boil for about 10 minutes, turn off the heat and let stand overnight. Remove the onion peels.
Dip a parsley leaf in water and place on the egg. Repeat until satisfied with the design. Gently place the egg in a nylon stocking, twist, and tightly secure the egg with string. Repeat.
Gently place the eggs in the onion water. Make sure the eggs are completely covered. Add water if necessary. Over a medium low heat, bring the water to a boil, let boil for about 10 minutes or until the eggs are cooked. Once cooked, remove from heat and let the eggs sit in the onion water for about 30 minutes.
Remove the eggs from the onion water. Remove the nylon and parsley from the egg. Using a paper towel and some oil, polish the eggs.
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🌟 Review and Tips
1. You can reuse the onion water! We usually do a few batches of eggs with the same water. Baba also loves onion tea if you want to drink the water with some brown sugar
2. Italian parsley works best! It’s a bigger leaf and will stick better to the egg.
3. You can also use egg whites instead of water to help the parsley stick to the egg, but be warned, it’s a messier process.
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0:00 Intro
1:49 Nylons + Parsley
8:17 Baba’s first time having ice cream
9:09 Trying a geranium leaf
10:01 More nylons + Parsley
10:59 Onions + Boiling the eggs
15:06 Cleaning up the eggs
17:52 Conclusion + Bloopers
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Негізгі бет Ойын-сауық BABA AND I COLOUR EASTER EGGS WITH ONION PEELS AND PARSLEY
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