What You Need
- White eggs — white eggs show the color of the dye most vividly and with the greatest contrast. Brown eggs will absorb the dye as well but produce a darker, earthier result since the brown shell color mixes with the amber of the dye. Either works; white gives the most striking result
- Dried yellow onion skins — collect the papery outer skins from yellow onions over several weeks, or buy a bag of onions and peel off the outer skins from each. The more skins you use, the darker and richer the color. Fill the pot generously — more skins produce a more concentrated dye and a deeper color on the finished eggs. Dry, papery outer skins work best; avoid any moist or fleshy inner layers
- Water — enough to cover the eggs completely in the pot
- White vinegar — a splash of vinegar helps the color bind to the eggshell more effectively, producing a deeper, more durable result. About 2 tablespoons per quart of water is sufficient
- Salt — a teaspoon or two of salt in the water helps prevent the eggshells from cracking during boiling
- Olive oil or vegetable oil — for rubbing onto the finished eggs to produce a beautiful shine
The Process
Place a generous layer of onion skins in the bottom of a medium pot. Add the eggs carefully on top of the onion skins, then pack more skins around and on top of the eggs so they are surrounded by the dye material. Pour in enough cold water to cover everything completely. Add the white vinegar and salt. Place the pot on the stove over medium-high heat and bring to a boil. Once boiling, reduce the heat slightly and maintain a steady simmer. For a deep amber color, simmer for 20 to 30 minutes. The longer the eggs remain in the simmering dye, the darker and more saturated the color will be.
After the cooking time is complete, remove the pot from the heat. You can remove the eggs immediately for the color you have achieved at that point, or leave them in the cooling dye liquid for an additional 30 minutes to an hour for an even deeper result. Some people refrigerate the eggs in the dye liquid overnight for the richest, darkest possible color — this produces an almost mahogany tone that is particularly striking.
Remove the eggs from the liquid and allow them to dry completely on a rack or clean kitchen towel. Do not rub them while they are still wet, as the color can smear slightly before it fully sets. Once completely dry, pour a small amount of olive oil onto a paper towel and rub each egg gently until it develops an even, soft sheen. The oil brings out the warmth of the amber color and gives the eggs a finished, polished appearance that is genuinely beautiful.
