Wednesday, April 8, 2009
Armenian Easter treats
Most people think of chocolate bunnies or marshmallow “peeps” when it comes to Easter treats. Armenians think of Easter eggs and chorag. (OK, so we might think about sweet things, too!)
Easter breakfast just wouldn’t feel right if we didn’t serve hard-cooked eggs colored from the dye of onion skins -not the dyes you get from the Paas box at the grocery store - and a basket of warm chorag.
Start saving the skins of onions ahead of time so you have plenty to use - the darker the onion skins, the more color the egg shell will absorb.
Dying Easter eggs - Armenian-style
It’s very easy:
Hard cook eggs as you normally do, but add the onion skins to the water before you start the cooking process.
You’ve never hard-cooked eggs before? Here’s what you do:
1. Gently place eggs in a deep pot.
2. Add enough water to come one inch above the eggs. (Add onion skins now if you’re coloring eggs for Easter.)
3. Cook over high heat until water comes to a boil.
4. Immediately cover the pot and remove it from the heat.
5. Let the eggs stand in the hot water for 15 minutes.
6. Discard the onion skins, if used.
7. Remove the eggs from the hot water and cool them immediately in a bowl of cold water. (This stops any further cooking, makes eggs easier to peel, and helps prevent a greenish ring from forming around the yolk.)
8. Pat the eggs dry, and refrigerate them until serving time.