Here is one of my favorite Lebanese traditions!
Every year for Easter, it has been a tradition in our household to hard boil eggs with onion peels. On the morning of Easter Sunday, hard boiled eggs are served along with olives and labne or yogurt (and pita of course) for breakfast. Eva learned this technique for hard boiling eggs from her mother.
*Everyone hard boils their eggs differently, the following instructions show how Eva boils them. As long as you are using the onion peels, you can feel free to hard boil your eggs in your own way!
For this technique all you need are a handful of onion peels and white eggs (we used a dozen).
1. Place some of your onion peels at the bottom of the pot and nestle your eggs over and around the peels
2. Add the rest of your eggs: tuck them in between and on top of onion peels (if doing more than a dozen, layer onion peels on top of each row)
3. Fill the pot with water (about 1 inch above eggs)
4. On medium heat, bring water to a boil
5. When the water begins boiling, let it simmer on medium low and set your timer for 9 minutes
6. After 9 minutes, turn the stove off and bring the pot to a sink. Run cold water through your eggs to cool them (remove the peels once the water is cool enough)
7. Once your eggs have cooled off, they can be refrigerated or decorated in your favorite Easter basket :)
One of the best parts about this wonderful tradition is the egg cracking game (I'm sure many of you know this game). One person holds their egg in their hand only showing the tip of it. Another person, holding their egg the same way, taps their egg on the other to see which egg cracks first. The person with the cracked egg is out of the game and the other person wins! I have so many lovely memories of playing this game as a child with my family!