Easter Bread 1

First, eggs

Forget about those silly pastel egg dyes you get in the store. They’ll only bleed out onto your bread anyway. Instead, make dye the traditional way: with brown onion skins! It’s fun, safe, and very pretty. My mom used to dye these, and apparently Greeks and Russians mostly use onions to dye their eggs, sometimes brown, and sometimes yellow.

Here’s what you will need:

Brown onion skin from perhaps four onions (if you don’t want onions, you can probably go to a store and find skins falling off the onions there)

  • Eggs
  • Water
  • Pot
  • Olive oil (optional)
  • Tongs (or something to grab eggs with)
  • X-acto knife (a pin will do in a pinch)

Boil some water with onion skins. How much skin you put in will effect how dark the eggs will be. Put eggs in brew long enough to had boil them. Take them out. Let them dry. Rub with olive oil. Let oil soak in, and rub again. Not only does this oiling give the eggs a darker color and nice shine, but it helps the eggs stay good longer. If you want, take a pin or knife and scratch a design into the egg: I usually draw a fancy cross on one side and “Christ is risen!” on the other, but you can get as elaborate as you like.

Onion dyed eggs

Onion dyed eggs

Eggs decorated some other way (did they adhere pressed flowers to them somehow?)

Eggs decorated some other way (did they adhere pressed flowers to them somehow?)

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7 thoughts on “Easter Bread 1

  1. Pingback: Easter bread 2 « Molly’s Weblog

  2. Pingback: Easter bread 3 « Molly’s Weblog

  3. Pingback: No Chocolate Bunnies Here « Molly’s Weblog

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