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by Lucille J. Schacht In the photo to the left are chicken, duck and goose eggs that I made when I first started egging.Save onion skins and try to keep the pieces as big as possible. The different varieties of onion skins will give you different shades from light to dark browns and tans on the eggs. I used clean empty eggs. Place the skins in water and cook just enough to make the skin soft and pliable, remove the skins from the water and let cool. Wrap the skins around the egg until it's all covered and tie with thread or string. Wrap in all directions. In a few of the eggs I tucked under the skins here and there a little blueberry jelly since it was not berry season. And a bit of yellow mustard. At one place the mustard was a bit too close to the blueberry and made a beautiful shade of green. Place the eggs in slowly simmering water for about a half hour. Since the eggs are empty, you will need to place something on the eggs to weight them down so they are all covered with water. I used the cover from a smaller pan. Some people will add a little vinegar to the water to help set the color. When it's time, remove the eggs from the water and let cool. When cool enough to handle, remove the skins from the eggs and drain out the water.
You can use a glossy spray for finish and viola! marbled eggs! You can do a search for natural dyes and find lots of things you can use to tuck under the skins for different colors. Have fun experimenting! |
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Onion
Skin Eggs
To
let eggs dry, I place them on a pysanky drying board. This is a board with a
bunch of nails from the bottom in groups of three like little tripods. I take
a paper towel and place on top of the nails and push it thru to the board to
catch the drippings. Then just throw the dirty paper towel away protecting the
board from a build up of finishes and paint. You could also use a cardboard and
push thumbtacks through.