Red Easter eggs

Easter eggs, also called Paschal eggs, are eggs that are decorated for the Christian feast of Easter, which celebrates the resurrection of Jesus. As such, Easter eggs are common during the season of Eastertide (Easter season). The oldest tradition, which continues to be used in Central and Eastern Europe, is to use dyed and painted chicken eggs.

Although eggs, in general, were a traditional symbol of fertility and rebirth, in Christianity, for the celebration of Eastertide, Easter eggs symbolize the empty tomb of Jesus, from which Jesus was resurrected. In addition, one ancient tradition was the staining of Easter eggs with the colour red "in memory of the blood of Christ, shed as at that time of his crucifixion."

This custom of the Easter egg, according to many sources, can be traced to early Christians of Mesopotamia, and from there it spread into Eastern Europe and Siberia through the Orthodox Churches, and later into Europe through the Catholic and Protestant Churches. Mediaevalist scholars normally conclude that the custom of Easter eggs has its roots in the prohibition of eggs during Lent after which, on Easter, they have been blessed for the occasion.

A modern custom in some places is to substitute chocolate eggs wrapped in coloured foil, hand-carved wooden eggs, or plastic eggs filled with confectionery such as chocolate.

History

The practice of decorating eggshells is quite ancient, with decorated, engraved ostrich eggs found in Africa which are 60,000 years old. In the pre-dynastic period of Egypt and the early cultures of Mesopotamia and Crete, eggs were associated with death and rebirth, as well as with kingship, with decorated ostrich eggs, and representations of ostrich eggs in gold and silver, were commonly placed in graves of the ancient Sumerians and Egyptians as early as 5,000 years ago. These cultural relationships may have influenced early Christian and Islamic cultures in those areas, as well as through mercantile, religious, and political links from those areas around the Mediterranean.

Eggs in Christianity carry a Trinitarian symbolism as shell, yolk, and albumen are three parts of one egg. According to many sources, the Christian custom of Easter eggs was adopted from Persian tradition into the early Christians of Mesopotamia, who stained them with red colouring "in memory of the blood of Christ, shed at His crucifixion". The Christian Church officially adopted the custom, regarding the eggs as a symbol of the resurrection of Jesus, with the Roman Ritual, the first edition of which was published in 1610 but which has texts of much older date, containing among the Easter Blessings of Food, one for eggs, along with those for lamb, bread, and new produce.

Sociology professor Kenneth Thompson discusses the spread of the Easter egg throughout Christendom, writing that "use of eggs at Easter seems to have come from Persia into the Greek Christian Churches of Mesopotamia, thence to Russia and Siberia through the medium of Orthodox Christianity. From the Greek Church the custom was adopted by either the Roman Catholics or the Protestants and then spread through Europe." Both Thompson, as well as British orientalist Thomas Hyde state that in addition to dyeing the eggs red, the early Christians of Mesopotamia also stained Easter eggs green and yellow.

Peter Gainsford maintains that the association between eggs and Easter most likely arose in western Europe during the Middle Ages as a result of the fact that Catholic Christians were prohibited from eating eggs during Lent, but were allowed to eat them when Easter arrived.

Influential 19th century folklorist and philologist Jacob Grimm speculates, in the second volume of his ''Deutsche Mythologie'', that the folk custom of Easter eggs among the continental Germanic peoples may have stemmed from springtime festivities of a Germanic goddess known in Old English as Ēostre (namesake of modern English ''Easter'') and possibly known in Old High German as *''Ostara'' (and thus namesake of Modern German ''Ostern'' 'Easter'). However, despite Grimm's speculation, there is no evidence to connect eggs with Ostara. The use of eggs as favors or treats at Easter originated when they were prohibited during Lent. A common practice in England in the medieval period was for children to go door-to-door begging for eggs on the Saturday before Lent began. People handed out eggs as special treats for children prior to their fast.

Although one of the Christian traditions are to use dyed or painted chicken eggs, a modern custom is to substitute chocolate eggs, or plastic eggs filled with candy such as jelly beans; as many people give up sweets as their Lenten sacrifice, individuals enjoy them at Easter after having abstained from them during the preceding forty days of Lent. These eggs can be hidden for children to find on Easter morning, which may be left by the Easter Bunny. They may also be put in a basket filled with real or artificial straw to resemble a bird's nest.

Traditions and customs

Lenten tradition

The Easter egg tradition may also have merged into the celebration of the end of the privations of Lent. Traditionally, eggs are among the foods forbidden fast days, including all of Lent, an observance which continues among the Eastern Christian Churches but has fallen into disuse in Western Christianity (although something similar has recently been instituted by a few as the “ Daniel Fast").

Historically, it has been traditional to use up all of the household's eggs before Lent began.

This established the tradition of Pancake Day being celebrated on Shrove Tuesday. This day, the Tuesday before Ash Wednesday when Lent begins, is also known as Mardi Gras, a French phrase which translates as "Fat Tuesday" to mark the last consumption of eggs and dairy before Lent begins.

In the Orthodox Church, Great Lent begins on Clean Monday, rather than Wednesday, so the household's dairy products would be used up in the preceding week, called Cheesefare Week.

During Lent, since chickens would not stop producing eggs during this time, a larger than usual store might be available at the end of the fast. This surplus, if any, had to be eaten quickly to prevent spoiling. Then, with the coming of Easter, the eating of eggs resumes. Some families cook a special meatloaf with eggs in it to be eaten with the Easter dinner.

One would have been forced to hard boil the eggs that the chickens produced so as not to waste food, and for this reason the Spanish dish hornazo (traditionally eaten on and around Easter) contains hard-boiled eggs as a primary ingredient.
In Hungary, eggs are used sliced in potato casseroles around the Easter period.

Symbolism and related customs

Some Christians symbolically link the cracking open of Easter eggs with the empty tomb of Jesus.

In the Orthodox churches, Easter eggs are blessed by the priest at the end of the Paschal Vigil (which is equivalent to Holy Saturday), and distributed to the faithful. The egg is seen by followers of Christianity as a symbol of resurrection: while being dormant it contains a new life sealed within it.

Similarly, in the Roman Catholic Church in Poland, the so-called święconka, i.e. blessing of decorative baskets with a sampling of Easter eggs and other symbolic foods, is one of the most enduring and beloved Polish traditions on Holy Saturday.

During Paschaltide, in some traditions the Pascal greeting with the Easter egg is even extended to the deceased. On either the second Monday or Tuesday of Pascha, after a memorial service people bring blessed eggs to the cemetery and bring the joyous paschal greeting, "Christ has risen", to their beloved departed (see Radonitza).

In Greece, women traditionally dye the eggs with onion skins and vinegar on Thursday (also the day of Communion). These ceremonial eggs are known as kokkina avga. They also bake tsoureki for the Easter Sunday feast. Red Easter eggs are sometimes served along the centerline of tsoureki (braided loaf of bread).

In Egypt, it is a tradition to decorate boiled eggs during Sham el-Nessim holiday, which falls every year after the Eastern Christian Easter.

Coincidentally, every Passover, Jews place a hard-boiled egg on the Passover ceremonial plate, and the celebrants also eat hard-boiled eggs dipped in salt water as part of the ceremony.

Colouring

The dyeing of Easter eggs in different colours is commonplace, with colour being achieved through boiling the egg in natural substances (such as, onion peel (brown colour), oak or alder bark or walnut nutshell (black), beet juice (pink) etc.), or using artificial colourings.

A greater variety of colour was often provided by tying on the onion skin with different coloured woollen yarn. In the North of England these are called pace-eggs or paste-eggs, from a dialectal form of Middle English ''pasche''. King Edward I's household accounts in 1290 list an item of ‘one shilling and sixpence for the decoration and distribution of 450 Pace-eggs!’, which were to be coloured or gilded and given to members of the royal household. Traditionally in England, eggs were wrapped in onion skins and boiled to make their shells look like mottled gold, or wrapped in flowers and leaves first in order to leave a pattern, which parallels a custom practised in traditional Scandinavian culture. Eggs could also be drawn on with a wax candle before staining, often with a person's name and date on the egg. Pace Eggs were generally eaten for breakfast on Easter Sunday breakfast. Alternatively, they could be kept as decorations, used in egg-jarping (egg tapping