Krashanky
Onion-Dyed Easter Eggs- Yield
- 12 dyed eggs
- Active
- 20 minutes
- Total
- 1 hour 15 minutes (plus optional overnight soak in the refrigerator)
- Difficulty
- Easy
The story
Krashanky are boiled eggs dyed a single color, and they are the Easter eggs that Ukrainians eat. They differ from pysanky, raw eggs decorated with wax-resist patterns. A 2010 UNIAN article on the Easter basket explains the difference: pysanky carry symbols of life, abundance and eternal motion, while krashanky go to the table and are shared with wishes of goodness. In the same article, Father Mykhailo Dymyd of the Ukrainian Catholic University describes the egg as a closed space from which a new and unique life comes out. In 2027 Ukrainian Easter falls on Sunday, May 2. In Lviv, writer Ostap Kryvdyk recalled that at the Easter meal the eldest member of the family gives each person a piece of a blessed egg with wishes for health and love. Onion skins are the household dye. Ukrainian recipe pages simmer a pot of skins for half an hour or longer, and the more skins go in, the deeper the red-brown. Start saving onion skins a few weeks before Easter, and plan one egg per person plus extras for the basket.
Ingredients and method
The full recipe, with US and metric measures and stand-ins for hard-to-find ingredients, is part of the Easter edition. Buy it once and keep the PDF.
Want to try first? Frankfurter Grüne Soße is free to cook.