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Onion Skin and Tea Infused Eggs


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Onion Skin and Tea Infused Eggs


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Onion Skin and Tea Infused Eggs

These are great for Passover or a gourmet picnic. A Middle Eastern inspiration and a conversation piece just because they look so unique, these boldly, flavored hard cooked eggs are simmered in onion skins, and tea leaves. The flavor is great but the beautiful mosaic of design that results on the egg white packaging is what sells this beauty. Serve with cheese and bread, or cold side salads. If you prefer a pinkish hued egg, check out my recipe for Pickled Eggs.


  • Ready Time : 0 min


12 Servings


  • 12 whole eggs
  • outer skins from 6 large onions
  • 1 tablespoon coarse salt (sea salt or kosher salt)
  • 1 tablespoon fresh coarsley ground pepper
  • 2 tablespoons tea leaves (any heart black tea)


1 Cover eggs with water. Add remaining ingredients. Bring to a boil, then simmer, on low heat, for 2-3 hours, adding water as required. Mid way, crack eggs but leave in shells. Continue to simmer on lowest heat. Chill, remove shells and serve whole or cut in half.


About wheatgirl


I am a pastry chef and cookbook author and host of www.BetterBaking.com. I wrote A Treasury of Jewish Holiday Baking (Whitecap Books 2009), The New Best of BetterBaking.com (Whitecap Books 2009) and A Passion for Baking (Oxmoor House 2007) and my newest book due in fall 2011 is The Baker's Four Seasons (Harper Collins). I write for the Washington Post and New York Times, and can be heard on Martha Stewart Sirius Radio as a guest.

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