This Sunday is Easter Sunday and we often think of an Easter egg hunt. But do you know eggs have always been such an integral part of Easter?
Eggs represent new life and rebirth and from a Christian perspective, represent Jesus’ emergence from the tomb and resurrection.
Decorating eggs for Easter dates back to the 13th century, when eggs were formerly a forbidden food during the Lenten season. People would paint and decorate them to mark the end of the period of penance and fasting, then eat them on Easter as a celebration.
Here are some interesting superstitions about Easter eggs:
• Eggs laid on Good Friday were said to turn into diamonds if kept for 100 years.
• Eggs cooked on Good Friday and eaten on Easter would promote fertility and prevent sudden death, therefore the eggs are blessed before eating them.
• If your egg has two yolks, it means you will soon become rich.
The White House Easter Egg Roll was started in 1878 by then-President Rutherford B. Hayes.
In Ukraine, Easter Eggs are called “pysanky,” which means “to write.” The eggs feature elaborate, colorful patterns made with a wax-resistant technique: drawing upon the eggshell with wax, then dipping the egg into dye to color the areas not covered with wax.
In Mexico, people carry “cascarones” — eggs that have been emptied, cleaned, decorated and filled with confetti — to crack on people’s heads for good luck.
In Germany, “Ostereierbaum” (Easter egg trees) have colored eggs on branches. There is also an egg dance. The children receive a basket filled with eggs and chocolate that has been hidden in the garden. The dance is played by setting eggs on the ground and dancing around them, trying to damage as few eggs as possible.
In Scotland, there is an egg rolling contest. After the eggs are boiled and painted, they are rolled down a hill. The person whose egg rolls the farthest distance without breaking is the winner.
In Greece, Easter is considered the most sacred holiday of the year and it is customary to tap dyed Easter eggs together, a game called “tsougrisma” that is believed to bring good luck. On Easter Sunday, when families gather and feast, the red dyed boiled eggs are tapped at the pointed end of the egg with the person sitting next to them until one person is left with an egg intact. The winner’s prize is good luck.
Children in Sweden dress up as good witches and give out cards in return for eggs and sweets. Decorated eggs are exchanged among family members and later, the eggs are used in a game where they are rolled down roof tiles held at an angle to the floor. The egg that goes the farthest is the winner and if it hits another’s egg, that egg is kept by that person.
In Argentina, people exchange eggs on Easter Sunday. They also eat a special Easter cake decorated with eggs. Children hunt for a large, hollow chocolate egg that their parents hide.
Going natural instead of using artificial food dyes has gained in popularity.
– At Smoke Signals in Marshall, N.C., a pastry chef uses roasted beet and egg yolk paste stenciled on her pies.
– In Portland, Ore., Kristan Murray of BA Hot 10 uses pinkish-red hibiscus tea to make macarons.
– At Seabiscuit Bakery in Rockport, Maine, Julia Everist adds turmeric and red cabbage to her icing.
Here’s how to use natural ingredients to dye your Easter eggs:
• Turmeric yellow food dye:
Bring 4 teaspoons ground turmeric, 1/3 cup sugar, 2 cups water to a boil. In a small saucepan over medium-low heat, cook, swirling pan occasionally, until the liquid is reduced to about half, 25 to 30 minutes. Let the dye cool before using.
• Cabbage blue dye food dye:
Bring 1/2 small red cabbage, coarsely chopped, and 3 cups water to a simmer in a medium saucepan over a medium-low heat. Cook until cabbage is soft and liquid is reduced by a third, about 20-25 minutes. Remove cabbage with a slotted spoon, add 1/2 cup sugar and simmer, swirling pan occasionally, until very deep purple and reduced to 1 cup. Let the dye cool, then stir in 1/2 teaspoon baking powder.
• Beet red food dye:
Bring 3 medium red beets, peeled and quartered and 3 cups water to a simmer in a small saucepan over medium-low heat, cook until beets have lost their vibrant color and liquid is reduced by about one-third, 25 to 30 minutes. Remove beets with a slotted spoon, add 1/2 cup sugar to beet liquid and simmer, swirling the pan occasionally, until very deep red and reduced to about 1 cup, 10 to 15 minutes. Let cool before using.
Foodie bites
Hawaii Community College’s Culinary program’s Cafeteria is open today till Thursday. Check out their website for menu options: http://hawaii.hawaii.edu/cafeteria
The Bamboo Hale Restaurant is also open today till Thursday. Call 808-934-2591 to make reservations.
