Easter Eggs

by Sava

In most Greek Orthodox households, right before Easter, the tradition of dying eggs red is practiced. It is always a deep red or scarlet to symbolize the blood of Christ. Red eggs are also dyed for the Easter church service which is midnight mass. After the service, the priest distributes one egg to each parishioner as he passes the altar to receive the blessing. Once home, the custom of cracking eggs is begun by young and old, between relatives and friends. First everyone chooses a partner. Then the pointed end of each egg is used first. One person holds his egg still while the other strikes. One strike only. If both eggs remain uncracked, the defender has his turn to attack. If one or both eggs crack they may then turn the eggs over, using the broad end of the egg to try again. This can go on through the whole group around a dinner table until all eggs are cracked or one may miraculously remain uncracked. The holder of this egg is, of course, the winner! It is a fun tradition resulting in quite a lot of egg salad the next day.

Here is how it is done:

1 dozen or more white eggs at room temperature                                           1 T salt

1/4 c vinegar                                                                                                                    1 packet of bright scarlet food dye

water to cover                                                                                                                 1 T oil for polishing

If eggs are cold, place them in a bowl of warm water for 15 minutes so they won’t crack when placed in boiling water.  Meanwhile, bring water and salt to boil. Mix in vinegar and red dye and stir to dissolve. Place eggs gently one by one in boiling water (with a long handled spoon). Turn down heat and simmer for 40 minutes. Remove eggs from water, cool, dry and polish with an oiled cloth. Refrigerate until ready to use.

Whatever color your eggs are…have a Happy Easter.

See you next time.

{ 0 comments… add one now }

Leave a Comment