Onion Skin Eggs

At pre-school today I picked up directions for the Pennsylvania German Onion Skin Eggs. I'm sharing the information here for those who were interested.

"Start with room temperature eggs, cover with water and bring to a gentle simmer. Be sure to choose the smoothest white eggs you can find and hard boil them for ease of handling (and to weed out any hairline cracks). Look for small wildflowers (primroses, violets, violas, grass flowers, vetch), ferns ivy, myrtle - nothing too thick or fleshy - and float in water or layer between damp paper towers. Dampen the surface of an eg with water and place flowers face down in a pleasing pattern. Carefully lay a cut square of nylon stocking over flowers or leaves and gather tightly at the back; secure with a twist tie. Prepare a pot with several handfuls of yellow onion skins (clean out the bin at the grocery store), water to cover and 1/2 cup vinegar. Gently lower wrapped eggs into pot, making sure eggs are covered, and bring to a low boil. Simmer gently for 2 hours or more. Remove from stove. With a slotted spoon dunk eggs one at a time into a bowl of cool water. Untwist tie and using the stocking and water gently wipe off the flower to reveal its imprint. (Flowers will cook onto egg if not quickly removed!). Oil eggs lightly with cooking oil when dry and cooled. Remember that this method produces decorative, not edible, eggs! If un-cracked, eggs can last for years, gradually drying out inside. Do not seal or store in closed containers; they need to breathe."