Start with fresh herbs or tiny flowers
Bring water to a boil with one table spoon of white vinegar and the onion peels (5 to 8 onions). Simmer for two hours.
Discard the onion peels and keep the brew, wait until it is lukewarm.The eggs need to be at room temperature. Carefully layer the herbs or flowers on the egg, wrap the egg in a clean stocking, use twine to close.
Place the wrapped eggs into the concoction and bring to a simmer. Cook the eggs for 10 minutes. Transfer into ice cold water for 10'. Unwrap and voilà!