Easter eggs "Krashenki"

Cookinero 26 October 2022

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Krashenki - eggs dyed with natural natural (for example, onion skins) or artificial dyes in a uniform color. I try to use only natural ones. I suggest you try one of the ways.

How to cook Easter eggs "Krashenki"

Step 1

Prepare a decoction of onion peel, for this, put it in a saucepan with a volume of about 1.5 liters. Rub the husk a little with your hands (optional) to get rid of any chunks that are too large, then rinse it under running water. Carefully drain the dirty water (you can through a sieve or holding the husk with your hand) and pour about 1 liter of clean cold tap water.

Step 2

Put the pan on the stove and bring the water in it to a boil over high heat, occasionally stirring the husk with a spoon, then reduce the heat to low and boil the broth for 15-20 minutes. until dark brown. Cool the finished broth completely at room temperature.

Step 3

When it cools down, you can start painting the eggs. To do this, pour into the broth 1-1.5 tbsp. l. salt (so that the eggs do not crack and leak out during cooking). Wash raw eggs with soap to remove germs and dirt from their surface, and put them in a saucepan with broth (covering them on top with pieces of husk from broth). Tip: Lay the eggs so that they do not touch each other too tightly, otherwise it may cause uneven coloring. If you want to color a large number of eggs, it is better to boil them in 2-3 steps.

Step 4

Leave the eggs in this form for an hour or two at room temperature, turning them over with a spoon from time to time to obtain a uniform and more saturated color (although if you are in a hurry, it is not necessary to “soak” the eggs - you can boil them right away - see step 5).

Step 5

Then put the pan on the fire, bring the broth with eggs to a boil over high heat. After that, reduce the heat to medium and boil the eggs, turning them often with a spoon (for uniform coloring), for 8-12 minutes. (cooking time depends on how long you are going to store the finished eggs after Easter).

Step 6

Remove the boiled eggs from the broth, put them in a separate bowl and immediately fill with cold running water, let stand in it for several minutes.

Step 7

Remove the cooled eggs from the water, dry with a paper towel. On another (preferably soft) napkin or a piece of cotton, drop a little odorless vegetable oil and grease the shells of dyed eggs with it from all sides to give them extra shine. Then wipe with a clean paper towel to remove excess oil. The cooled broth can be used a second time - for a new portion of eggs (by repeating everything from point 3, but without adding additional salt).

Step 8

Store the colored eggs in the refrigerator at about 0-6°C in a separate (can be opened) container until consumed.