Did you know that many Greek people celebrate Good Friday today? Their Easter eggs are yet to come.
The very best Easter for me was a special one I spent with a Greek friend and her family. Many moons ago now. We went to Midnight Mass (a big deal when you’re seven), we baked Tsoureki, and best of all, we made red eggs and then held an Egg-Off, trying to crack each others’ eggs with a spoon.
This Easter, Mum and I decided to make them again. From the top: finished eggs, eggs wrapped in onion skins and (clean!) pantihose, and eggs boiling in food dye.
Chroniá Pollá! – Have a wonderful Easter.
April 18, 2009 at 12:34 am
What gorgeous eggs! Did the get their color from the onion skins?
April 18, 2009 at 12:44 am
Thanks! It’s a combination of the skins and red dye – a little like tie-dye.
April 18, 2009 at 12:49 am
That is to say the onion skins only let dye in to touch certain parts of the egg. Those that get more or less contact are more or less red.
The effect is even more fun on white eggs but it’s next to impossible to buy white eggs in Australian supermarkets any more. Something to do with consumer demand I imagine.
April 19, 2009 at 2:58 am
thanks anne! it’s nice to know somebody’s thinking about us greeks~
we don’t dye eggs yet because George is still too small, but maybe next year. your eggs look awesome!
April 19, 2009 at 12:23 pm
Gorgeous eggs, Anne. I love the dappled effect, and how the colour of the eggshells makes it a lovely russet, instead of the brighter red. Actually I did find some white eggs this year — maybe they’re making a comeback.
I also liked the ideas for decorating eggs on this site.
http://gingerbreadsnowflakes.com/
Not Greek-style, or even all that traditional, but very pretty.
April 19, 2009 at 1:22 pm
Love the eggs, Anne! The colours are beautiful. I reckon the goose that laid the golden egg couldn’t have done better.
Happy Greek Easter!