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Step by step: dying red Easter eggs

Red eggs are the perhaps one of the most symbolic of foods to be prepared for the Greek Orthodox Easter

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Step by step: dying red Easter eggs
12 Apr 2012

Red eggs are the perhaps one of the most symbolic of foods to be prepared for the Greek Orthodox Easter. The dyed eggs represent the blood of Christ and the rebirth of Christ.
Traditionally, red eggs are prepared on Holy Thursday, but can also be prepared on Easter Saturday. Other coloured dyes are available for use such as green and blue. You can also buy stickers for the eggs as decorations or create your own using leafs and cloth.

1. Select a dozen eggs, small-to-medium in size, and clean any external material.

2. In a stainless steel saucepan, boil five cups of water, with a quarter cup of vinegar. Lower heat and simmer for half an hour.

3. In a glass bowl, strain store bought dye as per instructions (these may change in relation to what dye you purchase - dye is commercially available at Greek delicatessens around Australia) and let sit till it comes to room temperature.

4. In the saucepan, add the dye and then slowly add the eggs, they should create one layer at the bottom of the saucepan completely covered in the dyed water.

5. Bring to the boil over medium heat, and then reduce heat to low. Cover and let the eggs simmer in the dyed water.

6. Start checking for colour at 12-15 minutes of simmering. Do not simmer longer than 20 minutes. If you feel the eggs are not red enough, leave in pot and remove from heat. When the pot is cooled enough, place in refrigerator and let sit until you get the desired colour.

7. Remove eggs from the dyed water with a slotted spoon and let cool on racks.

8. When they are cool, coat the eggs with olive oil and polish them to a shine using paper towels.

9. Refrigerate until they are ready to use.

* On Easter Sunday, pick which egg you think is going to be a winner and get ready to start cracking! The person who has the unbroken egg receives good luck for the year.

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