Easter Eggs
The dyeing of the Easter eggs is one of the oldest Easter traditions for Georgian Christians. Eggs should be dyed on Good Friday, before sunset.
Ingredients
Directions
- Wash eggs and put them carefully in the saucepan with the madder roots (the water must cover the eggs entirely). Add salt and vinegar. Boil eggs on a low heat, for 30-40 minutes. Remove the eggs from the saucepan and place them in a bowl with cold water for 5-6 minutes. Remove the eggs from the water and let them cool completely. Apply a small amount of oil on a paper towel and clean the eggs with it to make them shine. Notes: you can find madder roots in online shops and order them or use onion peels instead.
- Wash madder (also known as rubia) roots and onion peels carefully. Chop up madder roots and place them in a large saucepan. Add onion peels and water. Boil for 30-40 minutes. Let cool completely.
About The Author
Irma Iantbelidze
Food Journalist, Culinary Book Author, Editor
Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.
