Πασχαλινά Κόκκινα Αυγά
In Greece, the red Easter eggs are traditionally painted on Holy Thursday. It is the first food consumed after the strict fasting of Lent. The children are eager to start the game of who’s egg cracks first or like we say in Greece Tsougrisma (pronounced TSOO-grees-mah)!
The red color symbolizes the blood and sacrifice of Christ on the cross, and the egg symbolizes the regeneration. The first red egg to be painted is considered the egg of the Virgin Mary and stays at home for protection from the evil eye until the next year when a new “first egg” is painted.
Υλικά
- 12 Αυγά
- Φλούδες απο 15 Κόκκινα Κρεμμύδια
- 2 κουτάλια Άσπρο Ξύδι
- 4½ cups of water
Προετοιμασία
- Wash the eggs carefully.
- In a stainless saucepan, place the skins of the red onions and 2 tablespoons of white vinegar in 4½ cups of water and bring to a boil.
- Lower heat and simmer, covered, for 30 minutes.
- Strain dye into a glass bowl, and let cool to room temperature. It takes a red-brown color.
- In a stainless saucepan add the cooled strained dye and eggs at room temperature. The eggs should be covered by the dye. Bring to a boil over medium heat.
- When the dye comes to a boil, reduce heat to low. Cover, and simmer for approximately 15 to 20 minutes. The eggs should have a nice, red, marbled color. Remove eggs with a slotted spoon and cool on kitchen paper.
- When cool, pour a small bit of olive oil on a piece of cloth and polish the eggs, brightening the color and giving them a beautiful sheen.
I found this interesting video showing how to prepare your Easter Eggs.
