Words by Sofia Mavrides*
Just over a month ago, we lost Pappou. His absence is still felt and this year, Yiayia Vithanio wasn’t sure she wanted to do the red eggs for Orthodox Easter. Her heart was heavy, and her body too — she’d broken her collar bone not long after the funeral, and the sling around her arm was a constant reminder of how much had changed.
But somehow, in that quiet moment between grief and resilience, she agreed.
Yiayia learnt how to decorate Easter eggs from her own mother and as she passed on that tradition to my mum Connie, sister Anastasia and I, it brought us closer together to learn whilst we still have the chance.
This Easter isn’t perfect. But it is full. And that’s something we’ll carry with us.
Red eggs by Yiayia Vithanio
Ingredients and Utensils:
- 1 doz. eggs (large/medium size)
- ½ cup vinegar
- 1 tablespoon salt
- 1 sachet of red dye
- 1 reel of string (fine)
- Collection of leaves from garden
- 1 pair of beige pantyhose
- Water to cover eggs
- 1 saucepan
- 1 wooden spoon
- 1 slotted spoon (metal)
- A little bit of oil in a bowl
- A cotton cloth
- A tray to place red eggs for cooling
Instructions:
- Place eggs in a bowl of water (with salt).
- Cut pantyhose into pieces to cover the size of the egg.
- Take a leaf, place in the middle of the egg.
- Cover egg & leaf with piece of pantyhose.
- Tighten pantyhose & tie at the back of leaf to stay on – not move.
- Repeat with other eggs or as many as you like.
- Place red dye in saucepan.
- Add water in saucepan.
- Stir the dye & water over stove until dye dissolves.
- Add salt, vinegar & stir.
- Place eggs carefully in saucepan & boil until ready (approx. 20–25/30 minutes).
- Once eggs cooked, carefully take out with slotted spoon & place somewhere to cool down.
- Once eggs cool, use cotton cloth & oil to polish the eggs for shine.
*This food series for Greek Orthodox Easter is a collaboration between Neoléa in South Australia and The Greek Herald.
