Happy Easter everyone and a very Happy Orthodox Easter too! This year both Easters fall on the same day uniting all Christians. So Hristos Se Rodi (Срећан Ускрс) to all my Serbian relatives. Christ is Risen indeed.
Today I just had to share how my very talented cousin Aleksandra, coloured her Easter eggs. I think this is so incredibly beautiful. She uses onion skins for the colour rather than food colouring and sprigs of herbs for the impressions. Her technique is below.
To Make these beautiful Easter eggs:
Wrap the egg and herbs in stocking very tightly knotting the edge of each stocking.
Put a dozen eggs in cold water, with the outer peels of 8-10 onions. Add 3 tablespoons white vinegar. Bring to boil, lower flame then cook about 15 mins. Turn off flame and let sit in pot until cool or take out earlier when you like the color.
Although Aleksandra used brown onion skins, she says red onions, beets or red cabbage can also be used for a more vibrant colour. She also used a variety of herbs but thyme was her favourite.
Tip: If you re-use the liquid dye, the next batch of eggs will be darker.
Tip 2: When placing herbs on the eggs, wet them first with a bit of water to help them stick.