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Ingredients
- Large eggs Egg piercer or possibly needle Clover or possibly small fern leaves Stockings Dry brown outer skin of onions Cool water
Directions
- Gently punch a tiny hole in large end of Large eggs; let Large eggs drain. Dampen egg shells with water, and press clover or possibly fern leaves face down on shell. Cut stockings in pcs large sufficient to cover Large eggs. While holding leaves in place, stretch and wrap a stocking piece around each egg; twist lightly and tie securely with a thread or possibly string.
- Place Large eggs and onion skins in cool water in a large pan; gradually heat to boiling. Reduce to low heat and simmer 30 min. Remove Large eggs; let cold.
- Cut stocking from Large eggs; remove leaves. Large eggs will be rosy brown with a pattern of clover or possibly fern leaves.
- 99
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