I love Easter for a number of reasons. I love the message, I love time spent with family and I love the Orthodox tradition of breaking Easter eggs with family and friends.
After a week of fasting and not eating meat, dairy and even oil, the fast ends on Easter Sunday with the celebration of breaking colourful boiled eggs. It’s a competition, one person holds an egg, while the other person tries to break it by gently hitting with the tip of their boiled egg. The person with the egg that doesn’t break is the winner! The competition has been known to get fierce, there are even stories of people using painted wooden eggs to trick their family and friends. It’s a lot of fun and something we all look forward to every Easter Sunday.
Note: This is a basic recipe and based on the recipe on the back of the dye packet and found on Taste.
12 medium free-range or organic eggs, room temperature
1 teaspoon salt
1 x packet red dye powder (available from select delicatessens)
6 cups (1.5 litres) warm water
1/2 cup (125ml) white vinegar
Olive oil, to grease
1) Place eggs in a single layer in a large saucepan. Pour over enough cold water to completely cover and 1 teaspoon of salt (the salt is thought to help stop the eggs from breaking), cover with lid and bring to the boil. Once to the boil reduce heat to low and simmer for 8 minutes. Remove from water with a slotted spoon and drain.
2) Place dye powder and 2 tablespoons of the warm water in saucepan or glass bowl and stir until the dye dissolves. Add vinegar and remaining warm water, stir to combine. Add the hard-boiled eggs to the dye mixture and soak for 3-4 minutes. Use a slotted spoon to transfer the eggs to a plate or cake rack and set aside for 40 minutes to dry.
3) To polish the eggs, place a little oil on paper towel and wipe each egg until shiny. Refrigerate until required.