Red-dyed eggs for Orthodox Easter

Name: Red-dyed Greek Easter eggs
Ingredients: 2 dozen small to medium white eggs (room temperature); Variety of leafy herbs (eg, parsley and dill), washed; 2 packets Greek red egg dye; 1 cup sunflower oil; 2 cups vinegar

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Red-dyed eggs are an important part of Greek Easter celebrations. Kathy Tsaples, owner of Sweet Greek at Prahran Market, Melbourne, shares her method. "Easter is a time to celebrate that we had prepared ourselves through Lent, cleaning, reflecting and praying," she says. "During Holy Week, we go to church every night, and during the day, all the women bake traditional festive sweets." This recipe and image are from Tsaples' cookbook, Sweet Greek - Simple Food & Sumptuous Feasts. You'll need to start this recipe the night before.

2 dozen small to medium white eggs (room temperature)
Variety of leafy herbs (eg, parsley and dill), washed
2 packets Greek red egg dye
1 cup sunflower oil
2 cups vinegar

Method

1.

The night before, ensure your eggs are at room temperature. Wash and dry them thoroughly. Check for any cracks and do not use eggs that are damaged.
2.

Prepare your leaves. Using a wet sponge, moisten your leaves and arrange them on the egg shells to create your desired print. Get a piece of stocking, cover the egg with it and, using some string, tie a knot at both ends. It will look like a bon-bon. Set aside.
3.

The next day, prepare your dye according to the packet’s instructions. For two dozen eggs, add two cups of vinegar, for a more intense colour.
4.

Put the eggs into the dye mixture and boil as you would normally prepare hard-boiled eggs. They will need to simmer for a little longer than a normal hard-boiled egg (about 10 minutes).
5.

Remove the eggs from the heat and let them stand in the dye for several more minutes before taking them out.
6.

Using a cloth dampened with oil, start wiping and polishing your eggs after removing the stockings. The oil helps to remove the leaves and makes your eggs shine. Display them on a beautiful platter.