Greek Easter EGGS COLORED THE OLD FASHIONED WAY
Every Easter we crack the red-dyed eggs and the goal is to crack your opponent's egg without cracking yours, of course. Here is how you play: each person holds a hard-boiled egg and taps the end of their egg lightly against the end of the other person's egg. When one egg is cracked, the person with the unbroken egg uses the same end of the egg to try to crack the other end of your opponent's egg. Whoever successfully cracks everyone’s eggs is the winner and will have good luck during the year.
Greek Easter Eggs dyed the old fashioned way
Ingredients
12 Eggs, room temperature*
12 c Water
2 Tbsp Red Wine Vinegar
10-12 Onion Skins (red or yellow or a combination)**
Olive Oil for polishing eggs
Directions
Add the water, onion skins and vinegar to a large pot and bring to a boil. Simmer for 20 minutes, turn off heat and let it cool for 5-10 minutes.
While the onion mixture boils, place the eggs on the counter to get room temperature.
Add the eggs one by one carefully so as not to break any. The pot should be large enough so you have only one layer of eggs. Make sure the water completely covers the eggs; add alittle more water if needbe.
On a low simmer, cook the eggs for 20 minutes.
Turn off the heat and let the eggs sit in the pot for another 20-30 minutes or until the eggs are the desired color.
Transfer the eggs to a plate and let them dry completely, do not rub them.
Once dry, use a paper towel and a small amount of olive oil (not too much, you don’t want the eggs to be oily) and rub each egg gently until shiny.
Keep the eggs in the refrigerator and they will last about a week.
*You can use either white or brown eggs. If you want a deep deep red color I would suggest using brown. The mix is a nice variety.
**You could also ask your local grocery store if they have any of the onion boxes in the back with leftover onion skins and if not ask them to save them for you.
