Onion Hard Boiled Eggs
By: Denise Wetherell
Published: Sunday, December 27, 2009 - 1:22am

Ingredients




One dozen eggs
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
Outer dried browned skins from 8-10 onions
Water to cover eggs

Preparation

1 Place water, onion skins, oil, salt and pepper in a 4-6 quart pan. 2 Add eggs gently.  Bring water to a boil, cover and cook over lowest heat over night.

About


This is a Sephardic style of preparing eggs.
The whites of the egg turn beige from the onion skins which also infuses a wonderful onion flavor!
Brown eggs are better than white.  This produces a popcorn kernel color in the end--very beautiful! 
Typically, these eggs are cooked on Passover, but are wonderful all year long.