Throughout human history, the wonders of spring have been cause for a celebration that we call Easter. Think about how a precious soft chick emerges from the hard, seemingly lifeless shell, and realize how eggs became associated with the new life of spring.
Humans connected eggs with rebirth before chickens were domesticated. Birds built new nests or returned to old ones to birth fledglings in spring.
During medieval times, Christians abstained from eating eggs during Lent. Fasting from eggs had a practical purpose. The first eggs of spring were incubated in nests and would rejuvenate the flock. Easter rejoicing included finally enjoying eggs again.
As folks celebrated by feasting on eggs each spring, they began to decorate them as part of the festivities. Boiling eggs with natural items that tinged the shells added to the fun.
Boiling eggs with colored onion skins naturally tints eggs. This imparts a slight onion flavor for a delightful taste as well. Although colored straight from the chicken, brown eggs are enhanced by dyeing them with red onion skins.
To enjoy naturally colored eggs, as our ancestors did, collect a large amount of red, brown or yellow onion skins. Use the skin of one onion per egg. Collect onion skins from family and friends or an agreeable local produce market.
Rinse the skins. In a 3-quart stainless steel pot, submerge the skins in water. Add three tablespoons of white vinegar. Simmer for a half hour or until the stock is colored. Strain into a large glass bowl. Cool to below 160 degrees. Gently submerge and cover completely one dozen boiled white or brown eggs. Soak for several hours in the refrigerator.
For richer color, allow eggs to dry and repeat. Longer soaking results in darker eggs. Repetition yields darker colors than longer soaking.
Polish colorful eggs with olive oil. Keep refrigerated for up to a week. Enjoy the eggs on Easter morning as folks have throughout history.
Since the Middle Ages, a hard-boiled egg, symbolizing new life, has been part of the Jewish Seder. Jewish Seder is the ritual Passover meal celebrated each spring. For the Jewish people, the Passover in Egypt was the beginning of their national life as a people freed from slavery.
An unhatched egg conveys that the Hebrews were not fully established or hatched when they left Egypt. They were not born as a people until they reached the foot of Mount Sinai. There, they received the Torah through the revelation of God. The symbolism is that political freedom is only fulfilled with spiritual freedom.
During medieval times, Jewish people living in Spain developed a way of preparing eggs for the Sabbath. Understand that no work, like cooking, by devoted Jews could be done on the Sabbath. Huevos Haminados were prepared ahead of the Sabbath meal.
For this traditional method, begin a day ahead. In a large soup pot, cover eight cups of colorful, washed onion skins with water and boil. More skins yield more color and more onion flavor.
When the water turns dark, add two tablespoons each of peppercorns and salt and four tablespoons of white vinegar. Assure raw eggs are fully submerged. Put the pot in an oven at 225 degrees overnight.
As the eggs cook, the onion flavor penetrates the eggs, and they crack and develop decorative spiderweb-like veins. The next day, serve the eggs.
Tea eggs are a traditional Chinese treat and great for Easter Brunch. To make tea eggs, gently tap the boiled eggs’ shell to create a web design. Simmer black tea with spices such as anise, cinnamon or orange zest. For sweet eggs, add sugar. Steep the eggs until the web design is apparent. The eggs should taste custardy with a delicate flavor.
Whichever way you enjoy eggs this Easter, shop locally. Have a Happy Easter.
(Janet Miller is a freelance writer specializing in family faith. She offers Family Prayers and Activities: Weekly Guides on compact disc for families to explore the Bible jmiller@dospalos.org.)
