Collect onion skins by saving them up or going to the grocery store & loading up you bag of onions with loose ones you find at the bottom of the display bin. Larger, deeper colored skins are more desirable. But you can mush the bits together if they break.
In a large bowl or pot filled with lukewarm water soak the onion skins for 10 mins.
While skins soak, fill a large pot with water & the vinegar, bring to a boil.
Sit your eggs in the skin soaking water with the skins.
Cut the cheese cloth into squares large enough to surround an egg. You'll need 12. Check your measurement before you go to the next step. You'll need enough to tie the top together & keep the skins on the eggs.
Take eggs out of the soaking water one at a time. Cover with a layer ot two of skins, then tie up the whole thing in the cheese cloth. Secure with twine or twist ties. Repeat for all eggs.
When the water & vinegar are boiling, add the eggs parcels gently into the water. Boil for 10 to 15 minutes. Then carefully pour off the hot water & run cold water over the eggs until cooled.
Remove the cheese cloth & onion skins, which can now be discarded. Pat dry the eggs. Alow some time to rest.
With a small amount of oil on a paper towel you can shine the eggs up for Easter displays or egg hunts!
Red & yellow onion skins produce nearly identical coloration. The right half dozen here were cooked in isolation using red skins & the left six using yellow skins. Red produces slightly deeper hues, but not enough for any real difference in my opinion.
