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Dyed Eggs for the Easter Feast Recipe

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This recipe for Dyed Eggs for the Easter Feast, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maniatty's
Added: Friday, November 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 dozen eggs
1 envelope red dye
1 c. white vinegar

Directions:
Directions:
Wash eggs very well and dry them. Dissolve dye in vinegar. In large pot, place enough water to cover one layer of eggs. Bring water to a boil and pour in vinegar and dye mixture. Skim off the top. Add just enough eggs to cover the bottom of the pot (layering the eggs will create uneven color) and boil gently for 15 to 20 minutes. Remove eggs with a slotted spoon, drain well, and dry thoroughly. Repeat with remaining eggs and polish each boiled egg with a cloth dipped in olive oil.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
Holy Thursday is the day that the preparations for Easter feast begin, and dying of the eggs is a vital part of the ritual. In fact, the day is sometimes called Kokkinopefti, or the day on which the red falls. Greek Easter eggs are dyed the color of blood, deep red, a practice that began in Byzantium, and then polished with a rag dipped in olive oil. The color symbolizes the blood of Christ, although the egg itself is, of course, they symbol of life, regeneration, and spring. Until not very long ago, the eggs were dyed with certain red wood, or sometimes tinted bright yellow with the leaves of the almond tree. The custom begins on Holy Thursday, when they are dyed, and ends when they are cracked and eaten to break the fast, along with mageiritsa soup, after midnight Mass on Holy Sunday.

 

 

 

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