My grandmother taught me how to eat Easter eggs. You have to be two. Each person holds one hard-boiled egg gently but tightly in their fist, with only the tip of the egg exposed. Then the eggs are crashed one against the other. The egg that doesn’t break is the winner and can continue the egg-crashing contest with other contenders.
The consolation for losing at this game is that you can eat your egg immediately.
To eat a hard-boiled Easter egg:
1) peel the egg
2) slice it in half crosswise
3) remove the yolk from each half carefully, without it crumbling
4) pour a little olive oil and a few drops of red wine vinegar in the cavity left by the yolk
5) place the yolk back on top and sprinkle with a pinch of sea salt and freshly ground black pepper
6) eat the whole seasoned half egg in one bite
Happy Easter!
Nettle and Quince 
14 May 2011 at 06:45 |
hi! am currently using yr slow-cook pork recipe so thought i’d look at the rest of the site.
In the North East of England, the egg-bashing competition you describe is called Jarping. there’s even a world championship!
http://www.thenorthernecho.co.uk/features/columnists/mikeamos/johnnorth/4295035.Jarp_practice/
15 May 2011 at 21:18 |
Thanks for the link about the Jarping world championship, I enjoyed the column! Hope you liked the pork.
26 April 2011 at 16:54 |
The egg cracking tradition is one practiced by Orthodox Christians from around the world. The person who is attempting to crack the opponent’s egg says “Christ is risen!” when doing so. Happy Easter!
27 April 2011 at 09:19 |
I wasn’t aware of the specific religious resonance of the egg cracking tradition. Thank you for your comment, you’ve inspired me to do more research on the origins of this custom.
26 April 2011 at 01:44 |
I just ended up here through Foodgawker and had to try this right away. I’m not usually crazy about hard boiled eggs but it was delicious!
27 April 2011 at 08:00 |
Thank you for your comment, I’m glad you liked it – it’s so simple but I agree it’s delicious.
25 April 2011 at 12:44 |
Beautiful! The onion skins really give a beautiful dense and warm color to the eggs.
25 April 2011 at 17:49 |
Thank you! Yes, onions skins are the only truly reliable natural egg dye I have found so far.