Red Russian Eggs

It's a tradition, Red Easter Eggs. My family is Russian Orthodox, and although this year our easter isn't until the week after everyone else, I just had to make these! See, my husband is catholic and we celebrate both easters... in fact some years they are on the same day. Whenever they are, both for his easter and mine, I like to have these on hand. They are gorgeous, fun, and all natural to make.

No vinegar, no dyes, no nonsense. It's the way of the past that continues on in many families around the world.

The color red represents the resurrection, or in some translations, blood. Many people do this to honor Easter. Others do it because thats what their families always did, and they continue the tradition. But these eggs have been around much longer than that, and I would bet this process was even used for clothing many years ago.

The only ingredient is onion skin, well unless you account for the eggs themselves. Now I know that must sound bizarre, but with all the cooking we all do, this is simple and fun to make.

All year long I save my onion skins. When my husband and I first starting living together, he thought I had lost it, in fact I am pretty sure some were lost behind my back. But thats all you need to make these gorgeous eggs: onion skins. Something you would throw away anyways.

In a large soup pot, place all the onion skins you have. This year my eggs turned out absolutely stunning. It's sad being thousands of miles from home, but at least I can share this post, and my pictures, to bring some easter love home for the holidays. I am sure my Mother would be more than proud! For me, it's a sure sign I enjoyed quite a few onions in the last 12 months.

Once you place all the onion skins into the pot, add water.  I fill the soup pot (I think its 10 qt.) half way.  Next add your eggs. I did 2 dz. at one time, but if your pot isn't big enough you will risk a catastrophe. Now you just boil the eggs like you do when you make hard boiled eggs.

Ok, so you aren't a hard boiler?  Well what has worked for is to bring them to a boil, stir, then lower to a sturdy simmer. I let these cook for at least 30 minutes, but with so many eggs I went 45. It's the perfect cooking time for the eggs that peel in one big easy to remove piece.

If you under boil, the shells may stick, breaking the eggs, and the yolks will be soft boiled -- or semi "gooey".  If you over boil... well they explode under water and you have onion shell poaches egg particles. Red or not, I do not think they maintain their meaning at that point.

I hope everyone has a wonderful holiday, be it easter, passover, or just a weekend of fun.  Thanks for following Bargain Bites, and enjoying a good past-time with me!

Of course, in my church we also do pysanky, but that's an entirely different topic altogether -- one that is much much more difficult to perfect.

Happy Spring!

Aimee Gonzalez