Instructions: This recipe is about as simple as they come. Prepare these eggs at least 24 hours in advance and serve them with mustard, sweet gherkins, and a good German beer.

Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil. Simmer until the water turns brown, about 10 minutes. Let the water cool to room temperature. Crack the shells of the hard-cooked eggs but do not peel them. Place the eggs in a glass jar or bowl and pour the salt solution over them. Refrigerate covered for at least 24 hours, or up to 3 days before serving. To serve, peel and slice in half.

Serves 4 to 6.

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