Recipe "Easter eggs" Krashenki "":
- husk from 5-10 bulbs
- Fresh eggs - 5-10 pieces. preferably white, and always whole, without streaks and cracks
- salt - 1-1.5 tablespoons
- refined sunflower oil - about 1/2 tablespoons
Step by step recipe for cooking
Prepare a decoction of onion peel, thisfold it in a pot volume of about 1.5 liters. Slightly grind husk hands (optional) to get rid of too large pieces, then rinse it under running water. Dirty water drain carefully (can be either through a sieve, holding the husk by hand), and pour about 1 liter of clean cold water from the tap.
Put the pan on the stove and bring the water in itto a boil over high heat, stirring occasionally with a spoon husks, then reduce the flame to low and simmer the broth for 15-20 minutes. to dark brown. Ready broth cool completely at room temperature.
When it cools down, you can start to paint eggs. For this vsypte in broth 1-1,5 tablespoons of salt (to eggs are not cracked or emerged during cooking). Raw eggs, wash with soap and water to remove germs and dirt from the surface, and fold in a saucepan with broth (covering their top pieces of husk from broth). Tip: Place the eggs so that they are not too close to each other, otherwise it may lead to uneven prokraske. If you want to paint a large number of eggs - the best cook them in 2-3 hours.
Leave the eggs in this way for an hour or two atroom temperature, from time to time by turning them with a spoon to obtain an even more saturated colors (although if you are in a hurry, "soak" the egg is not necessary - you can just cook them - see section 5..).
Then put the pan on the fire, bring brotheggs to a boil over high heat. After that fire, reduce to medium and cook the eggs, turning them with a spoon (for uniform prokraski) for 8-12 minutes. (Cooking time depends on how long you are going to store the eggs ready after Easter).
Cooked eggs, remove from broth, add in a separate bowl and immediately cover with cold running water, let stand a few minutes in it.
Cooled eggs, remove from the water, dry papercloth. On the other (preferably soft) cloth or piece of cotton drip a little vegetable oil is odorless and lubricate them painted egg shell on all sides to give them extra shine. Then wipe clean with a paper towel to remove excess masla.Ostyvshy broth can be recycled - for a new batch of eggs (all repeating with paragraph 3, but without adding extra salt.).
Keep colored eggs in the refrigerator at about 0-6 ° C in a separate (can be opened) dishes to use.