Categories: Easter

Coloring Easter Eggs- Armenian Style

2 years ago

With Easter just a few days away, I felt the need to re-post this timely reminder on coloring eggs – Armenian style, that is.

Links to a few of our must-have Easter recipes are also included.

We wish you and your families a Blessed Easter!

It’s never too early to start planning for Easter – arranging baskets of treats for the children, baking plenty of chorag, your favorite lavash, making paklava, and most important, coloring hard-cooked eggs with onion skins, the Armenian way!

(Did you know Armenians have a traditional way of cracking Easter eggs? Click here to find out more.)

Special Note: You must start gathering onion skins now – gather as many as you can because the more you have, the more intense the color will be.

How to color Easter eggs Armenian style:

It’s very easy; start with white-shelled eggs. Hard cook eggs as you normally do, but add the onion skins to the water before you start the cooking process. Onion skins make a great natural Easter egg dye!

Need help with hard-cooking eggs? Just follow these simple steps:

Coloring Easter Eggs- Armenian Style

How to color Easter eggs, naturally, using onion skins.

Photo credit: Marash Girl

Ingredients

1 dozen white-shelled eggs
onion skins A lot! Start saving them weeks ahead of time.

Instructions

How to Hard-Boil the Eggs:

Remove eggs from the refrigerator about 20 minutes before cooking.
Gently place eggs in a deep pot. Add enough water to come one inch above the eggs. (Add onion skins now if you’re coloring eggs for Easter.)
Cook on high heat until water comes to a boil.
Immediately remove pot from heat and cover the pot. Allow the eggs stand in the hot water for 15 minutes. Discard the onion skins, if used.
Remove the eggs from the hot water and cool them immediately in a bowl of ice-cold water for about 5-10 minutes. (This stops any further cooking, makes eggs easier to peel, and helps prevent a greenish ring from forming around the yolk.)
Remove eggs from the water, pat them dry, and refrigerate them until serving time.