Easter Red Eggs Boiled in Onion Skins – Husasau de Tinca Granny’s Recipe
½ kg red onion skins that you collect inhouse some weeks before Easter
2 litres of water roughly
10 eggs at least
1 nylon transparent stocking
1 thread of yarn
1 tbsp of vegetable oil
1 handful of raw tiny weeds – and I do mean weed: shamrock, yarrow, hemlock and such alike.
Beware with the hemlock, make sure your eggs are not cracked or else it might get poisonous.
Take your stocking and place each egg with your chosen weed inside then tie closely around, then another egg and continue until you run out of stocking. Then place your egg-sausage in a pan that has already been simmering with the red onion skins inside.
Let the eggs boil slowly with the onion skins for some 20 minutes then gently take them out, remove the stocking, the weeds and make them shine with a little bit of vegetable oil while still hot. Finally wait for the Easter Bunny to hop in!
And voilà, no chemicals needed! Happy Easter or Hristos a Inviat to all those celebrating today!