ReceptnaptárOnion-skin red Easter eggs (krasnye yaytsa)
The dyed Easter egg is the most important symbol of Russian Easter: the red colour stands for the blood of Christ and the egg for new life. They are traditionally dyed with onion skins because they are natural, cheap and give a beautiful deep red-brown. At the Easter greeting the eggs are tapped together; whoever’s egg survives is the luckier.
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Method
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- Bring the onion skins to the boil with the water and vinegar and cook for 15 minutes until a deep reddish-brown liquid forms.
- Cool slightly and strain.
- Put the eggs in the strained liquid so they are completely covered.
- Bring to the boil and cook for 10-12 minutes until hard; leave to cool in the liquid.
- The longer they stay in the liquid the darker the colour; you can leave them overnight.
- Take out, dry and rub with an oiled cloth to make them shine.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not put eggs straight from the cold fridge into the dye bath, as they may crack.
- The more skins you use, the darker the colour.
- For a pattern, tie a blade of grass or leaf to the shell with a stocking before cooking.
Frequently asked questions
Are the dyed eggs edible?
Yes, onion skin is a natural dye and the eggs are edible.
How long do they keep?
1 week in the fridge.
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