Ingredients:
White eggs (room temperature)
Greens (cilantro, parsley, dill)
Nylon (can be replaced with gauze)
Onion peel ~ 30 - 40 gr.
Cooking salt ~ 1 tsp.
Cold water
Wash the eggs thoroughly.
Disassemble the greens into small branches with leaves, attach to the egg and tie tightly with nylon. The nylon should fit tightly around the egg so that the greens do not move.
Place the eggs in a saucepan with the shells, cover with cold water and add salt.
Bring to a boil and cook for 10 - 12 minutes.
Then drain the boiling water and add cold water.
Leave the eggs in cold water until completely cool.
Remove the nylon, remove the greens and dry the eggs.
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