Onion Skin Egg Dye

12 medium eggs at room temperature
12 onions
3 tablespoons white vinegar
2 teaspoons olive oil, or other edible oil (optional)

Save onion skins in an open container (so the moisture can escape) for a couple months.

In a stainless steel saucepan, boil 4 1/2 cups water, onion skins and vinegar. When it boils, turn heat down to low and simmer, covered, for 30 minutes. Remove from heat and let cool to room temperature.

Pour mixture through a fine-mesh strainer into another stainless saucepan, or into a bowl then back into the original pan if that’s all you have.  Remember to use a stainless steel pan to avoid staining. Arrange the room-temperature eggs in the pan in one layer and carefully pour the cooled dye over them.

Bring liquid to an easy boil over medium heat. Then reduce to low and cover. Simmer for 10 minutes, then start checking for color by gently raising an egg out with a slotted spoon. It may take up to 20 minutes to get the right color. Do not cook for more than 20 minutes. (If, after 20 minutes, the eggs are not a deep enough color, remove pot from heat, cool to room temperature, then place in refrigerator until desired color is reached.)

Remove eggs with a slotted spoon and cool on racks. When cool enough to handle, massage in a little olive oil to each, then polish with a paper towel. Keep in refrigerator until time to eat (or hide.)

The eggs pictured are made with mostly yellow onion skins.