Most people think of chocolate bunnies or marshmallow “peeps” when it comes to Easter treats. Armenians think of Easter eggs and chorag. (OK, so we might think about sweet things, too!)
Easter breakfast just wouldn’t feel right if we didn’t serve hard-cooked eggs colored from the dye of onion skins -not the dyes you get from the Paas box at the grocery store – and a basket of warm chorag.
Start saving the skins of onions ahead of time so you have plenty to use – the darker the onion skins, the more color the egg shell will absorb.