Easter Eggs - Πασχαλινά Αυγά

Recipe for 15-20 eggs

• 60-100 grams of onion skins
• Polishing oil
• Salt

We place the onion skins in a saucepan and boil them well (approximately 20-25 minutes). Using a ladle, we remove the skins, and allow the coloured water to return to room temperature. Once the water reaches room temperature, we add the eggs and a bit of salt, and then place the saucepan on low heat, in order to bring it to a boil. After the eggs have boiled well, we remove the eggs carefully and pat them with a towel and then allow them to cool. Finally we polish them with oil and place them in a bowl. The resultant eggs will have a beautifully rich colour with the appearance of a faint tiled pattern running through them.

In Pontus, eggs were often dyed with the addition of onion skins. Generally, adding more onion skins will result in eggs with a more intense colour.

From the book...