In Greece, Easter is perhaps the biggest celebration of the year. Amongst the traditional mageiritsa offal soup, the tsoureki brioche bread, and of course the much loved easter lamb, Greeks also prepare Easter eggs.
Traditionally, on the Thursday before Easter, the day of the crucifixion of Christ, eggs are dyed red, the red colour symbolising the blood of Christ. Today, many dye eggs in various colours, and decorate them with stickers.
The eggs are then kept until Saturday night, and after the resurrection of Christ at midnight egg tapping takes place, or “tsouggrisma” as it’s called. This is when two eggs are tapped together, as people exchange Easter wishes.
We love this Greek tradition, so this week we’ve decided to share it with you. In the sprit of sustainable living, we are only using natural dye, which gives the eggs a lovely spring colours, as individual as nature itself. You can also use onion peels, red cabbage leaves, turmeric and lots more to dye the eggs naturally!
12 eggs
1 pack (3 sachets) natural egg dye
2.250 ml water
2 tbsp red wine vinegar
The process is very straightforward. Select good, free range or organic eggs (even if just for this Easter).
In a stainless steel pot (a casserole might stain), add three sachets of dye and the water. Stir and place over medium heat. Add the vinegar and stir again.
Gently submerge the eggs in the cold water.
Bring to a simmer, skimming any foam that might arise, and gently stirring.
Gently simmer for 20min. Remove from the pot and add the eggs in a bowl with ice cold water.
Drain and admire the beautiful colours.
Happy Easter!!
