http://en.wikipedia.org/wiki/Polish_pisanka These will be what we call in Poland kraszanka: 1. Put onion peelings and water into pot. The older and drier the peelings the better, you don't use a fresh ones. The more peelings the better. You will prefer to use and old pot, as it may get colored and can be hard to clean. 2. Wash eggs with some detergent. Eggs are covered with fat - it keeps them fresh for much longer, but it makes them hard to get colored. 3. Put eggs into cold water with peelings and boil them - I wait till they start to boil plus about 10 minutes, or (when coloring) even a little bit longer. 4. And they are brown You may try to scratch them with a sharp tool to add an ornament, although it is not easy - I mean egg shell is rather delicate so you need some experience to make a scratch and not a hole. They can be eaten just like hard boiled eggs are, even if the shell was broken and egg became stained. Some add a table spoon of vinegar to water - this is assumed to make coloring easier. In my experience it doesn't matter. You may also try to use spinach leaves or beetroot to make eggs green or red.