Serve as an appetizer or simply to enhance and decorate your salad.


  • 8 eggs
  • Coarse salt to taste
  • 4 cups (tea) of water
  • Outer skin of 4 or 5 onions

Preparation Mode

  1. In a pan, bring the water, coarse salt and onion skins to a boil.
  2. Let it boil for 12 minutes or until the water turns very dark.
  3. Remove and let cool completely.
  4. In a pan, over high heat, cook the eggs for exactly 10 minutes.
  5. Remove and drain.
  6. Beat the eggs lightly over the sink so that the shells crack slightly.
  7. Place the eggs (with the shell) in the dark broth so that the eggs are covered by the syrup.
  8. Let it cool in the fridge for 24 hours.
  9. To serve, remove the shells from the eggs.
  10. If you prefer, cut each egg into four, lengthwise.
  11. Use in salad or natural.

Mom Tips

See also our pickled potatoes recipe

Yield 8 units.


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