50 grams peels from white onions (only their outside parts)
2 liters of hot water
100 grams white vinegar (plus a bit more to clean the eggs)
3 tablespoons salt
sunflower oil (preferably)
Add the peels, hot water in a pot and press them slightly with a ladle.
Open the kitchen’s stove at the highest heat and wait for the water to boil, roughly 7-9 minutes.
When it begins to boil, lower the heat on medium, add the salt and the vinegar and cook for 20 minutes.
Meanwhile, clean the eggs with the white vinegar and place them in a big bowl.
When the water’s mixture with the peels is ready, remove the pot from the heat, dip the eggs in water and cautiously, place them one by one in the pot, using a ladle.
Put the pot again on the kitchen’s stove and boil them on the highest heat, for one minute. Once the one minute is up, lower on medium to low heat and simmer them for 12 minutes sharp!
Once the eggs are ready, remove the pot from the stove and let them cool down for 8 to 24 hours.
Once cooled down, transfer them in an absorbent paper and then dip them three times in sunflower oil. You’ll notice that when you’ll dip them for the first time, they will become blurry. Dip them again, until you have the correct end result.