|Nonreactive pot -|
material that reacts chemically with other foods
clay, enamel, glass, plastic, or stainless steel
with red onion skins and raw white eggs
Photo by: Lord-Williams
PEDRO DE LA CABALLERIA’S VERMILIONED EGGS AS PER DAVID M. GITLITZ AND LINDA KAY DAVIDSON'S, A DRIZZLE OF HONEY, p 76
Yellow or red onion skins (about 6 cups)
12 white eggs
½ c white vinegar
1. In a large nonreactive pot, place half the onion skins, then add the eggs and the rest of the onion skins. Pour in vinegar and add water to completely cover. Cover the pot.
2. Slowly bring the water to a boil over medium heat and the turn the heat very low. Cook over low heat for 1 hours.
3. Take the eggs out of the pot. With a spatula, gently crack each egg once or twice. This allows the process to penetrate the egg whites. Return the eggs to the water. Continue to cook over very low heat for another 2 hours.
4. Remove the eggs from the water. Drain. When cool, refrigerate.
5. Peel the shells and wash off the eggs in cold water just before serving.
We suggest refrigerating the vermilioned eggs no more than 24 hours.