Fill a medium pot with 2/3 of the onion peels and add water until it's about 1/3 full. Boil for 10 minutes to allow the onion to release it's color then add 1/2 Tbsp salt. While this is cooking, start on your eggs.
Method #1: Herb Patterns
Note: foil does not hold herbs well enough; if you want the herb prints, you really NEED nylons.
Wrap cilantro, parsley or whatever herbs you wish to use around the egg.
Pull the stocking over one hand and place the egg over it, grab a hold of the egg with your stocking hand and wrap your fingers around it being careful to keep the herbs from folding or wrinkling. Invert the stocking over the egg then tighten and twist at the base. The stocking should wrap snuggly around the egg to keep the herbs in place.
Tie a string around the base to secure the stocking.
Boil for 10 minutes making sure the eggs are fully submerged then remove from water, let cool until they are a safe temperature to handle, then use scissors to cut away the stocking. Wipe away herb remains with a paper towel.
Method #2: Marbelized Eggs
Wrap each egg with enough onion peels to cover the surface; there should be no white showing.
Pull the stocking over your hand and place the egg over it, grab a hold of the egg with your stocking hand and wrap your fingers around it. Invert the stocking over the egg then tighten and twist at the base.
Tie a string around the base to secure the stocking.
Boil for 10 minutes making sure the eggs are fully submerged then remove from water, let cool until they are a safe temperature to handle, then use scissors to cut away the stocking.
Method #3: Solid Woodsy Colors
Cut the eggs into the pot directly with the onion peel; no pantyhose required!
Cook 10 minutes (longer if you want a darker tone.
Making the Eggs Shiny:
Pour some oil on a paper towel and rub the eggs with it.