Gather your supplies. You'll need enough dried yellow onion skins to fill your pot about 3/4 full. If you don't eat a lot of onions, ask a local restaurant to save them for you.
Cut your hose into 4" squares, ensuring that there are no runs in the pieces you'll use. Choose a leaf or flower that is perfectly flat, not bubbling, and place it on the egg.
Pull the piece of hose tight against the egg, twisting it securely in back. You want to ensure that there is no space under the leaf.
Twist the hose tightly!
Use the twist tie to secure the hose against the egg.
Trim the excess hose, but leave the twist tie long.
Nestle the prepared eggs in the pot, completely covered by onion skins, along with the white vinegar and enough water to cover all.
Bring the pot to a simmer, and set the timer. The longer they cook, the darker the color will be. I cooked mine for 30 minutes, then let them stand in the pot until completely cool.
Gloves on! Carefully drain your eggs in a colander, or, if you want to make a second batch, simply remove the eggs from the pot and add more water as needed.
Remove the hose and leaf. Rinse and dry.
I used a piece of lace on one egg. Because it's not perfectly impervious, the pattern wasn't as distinct, but it is still pretty.
These eggs will keep year after year. The insides eventually shrivel up and dry out completely. Store them with your Easter decorations in the original egg carton. Happy Easter!