Red eggs are perhaps the brightest symbol of Greek Easter, representing the blood of Christ and rebirth.
Red eggs are traditionally dyed on Holy Thursday.
Here is a simple method that will make your eggs shiny and bright!
- 1 x sachet Greek red food dye
- 2 x L (8 cups) warm water
- 1/2 cup (125ml) white vinegar
- 12 x eggs
- pinch of salt
- oil (for polishing)
- Combine dye, one cup of the measured warm water and the vinegar in a glass jug or bowl and stir to dissolve the dye. Add the dye mixture to a large saucepan with the remaining water and pinch of salt.
- Wash the eggs well in cool water and add them to the saucepan in a single layer (or cook in two batches if necessary – if eggs are crowded in the pan they will not colour evenly). Stir occasionally and very gently. Bring water to the boil. Simmer, uncovered, for 15 minutes, then gently remove the eggs and place under cool water.
- Polish the eggs with paper cloth and olive oil.