Ever Since I was a girl I have been fascinated with Russia. As I am an American with Sicilian roots it confounded family members that I would be so interested in Russia. My interest may have something to do with the fact that I grew up during the cold war era. The USSR was always a topic of conversation or in the news. Of course, there were the romanticized stories about Anastasia as well. And, what girl didn’t know the names Nadia Comaneci or Olga Korbut? (While not Russian both gymnasts came from soviet bloc countries; Romania and Belarus.)
I grew to love the Matryoshka dolls, the art of Evgenia Antipova, Faberge eggs and hand decorated Russian Easter eggs. And, when I had children of my own I found a children’s author that I just adore, Patricia Polacco. I fell in love with her artwork and her stories.
One of my favorite Patricia Polacco books is called Rechenka’s Eggs. The story is about Babushka who is known for her beautiful painted Easter eggs. She spends the winter months preparing the eggs for the Easter Festival in Moscow. On one such winter day Babushka comes by an injured goose who she calls Rechenka. Babushka takes in Rechenka and nurses her back to health. During their time together Rechenka accidently ruins Babushka’s beautiful eggs when she spills paint on them. Babushka is disappointed that she will not be able to go to the festival. However, Rechenka soon gives Babushka a beautifully painted egg and does so each morning leading up to the festival. This is a heartwarming story of friendship and the pictures are a visual delight.
The two videos that are linked here,
{Video} Easter Eggs by Father Paul and
{Video} The Pysanka Artist are informative and show two very unassuming, but extremely talented artists. The videos are well worth watching. The attention to detail, the patience and the artistry that goes into decorating the eggs is truly a labor of love.
If you’d rather eat an egg than decorate one try an egg cooked in the easiest way possible: boiled. As an egg enthusiast I love them in any form, but my favorite is eating an egg after being prepared in this most basic manner.
Hard or Soft Boiled Eggs
Ingredients
Eggs at room temperature.
Directions
1. Place eggs into a pot of cold water. The water should cover the eggs by 2 inches.
2. Bring the water to a simmer. Reduce heat and cook the eggs for 2-3 minutes to prepare soft boiled eggs.
3. To prepare hard boiled eggs allow the eggs to cook for 7-9 minutes.
4. Once done, with either soft or hard boiled, run the eggs under cold water to stop them from cooking.
5. If serving soft boiled eggs do not run under cold water for too long, just a minute. Serve immediately.
6. If serving hard boiled eggs that will be peeled drain the water and refill the pot with the coldest water possible, even adding ice, to stop the cooking. Let the eggs cool down significantly and then peel.
Peeling Tip: I worked at a restaurant where we hard boiled about 90 eggs at a time in order to make fresh egg salad. The eggs were drained immediately, packed with ice and cold water was added. The eggs were then cracked, several at a time, and placed back into the water. The shock of cold water stopped cooking and caused contraction, allowing the egg to pull away from the shell. The cracking of the egg allowed the water to get between the shell and the egg. I’m not sure if there is scientific data regarding this method, but it sure did make peeling 90 eggs a lot easier. Also, if you can get a hold of the membrane between the shell and the egg do so. If you peel the membrane the shell comes off with it, again, making peeling easier.
Niçoise Deviled Eggs
Ingredients
6 eggs, hardboiled and halved lengthwise
3 tablespoons olive oil
1 small can of tuna, chopped
1 tablespoon parsley, finely chopped
½ teaspoon lemon juice
1 small tomato, sliced into a small wheel
5-6 black olives, sliced into circles
Directions
1. Remove the yolks from the eggs and place in a medium bowl.
2. Mash the yolks with the olive oil (Or puree in a food processor for a cream yolk)
3. Mix yolks with tuna, parsley and lemon juice.
4. Spoon back into the egg whites
5. Top the egg yolk mixture with a tomato slice and an olive slice
Plum tomatoes or cherry tomatoes work best as they make a small enough wheel, but if using cherry tomatoes you’ll need more than one.
How to Assemble the Easter Bunny Stuffed Eggs:
Cut one small radish to use as the ears, you can use peppercorns as the eyes, and either sesame as the whiskers, get creative and have fun!
Photo Data:
Russian Easter Eggs
Anyka
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/100
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 3
Flash: 16
FocalLength: 48/1
Stuffed Easter Egg Bunnies
Iakov Filimonov
ApertureFNumber: f/5.0
Make: Canon
Model: Canon EOS 5D
ExposureTime: 1/200
FNumber: 5/1
ExposureProgram: 1
ISOSpeedRatings: 400
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 9
FocalLength: 28/1
kitchenriffs
April 3, 2012 at 1:17 am //
OK, you win the food styling award – those little bunnies are adorable! And I’ve never stuffed eggs with a Niçoise filling, but it’s a great idea. Thanks for this.
myfudo
April 4, 2012 at 8:35 am //
Thank you so much for commenting and for the kind words, Nicoise is really delish, gives a nice spin on the old favorite.
Katie @ Epicurean Mom
April 3, 2012 at 6:47 am //
These are SO CUTE!!! I’m so doing this for Easter! My girls would go nuts for these! Such a cute idea!!
myfudo
April 4, 2012 at 8:35 am //
Yes, your darling girls would love doing this as a family venture, what fun to be had!!!! Thank you for commenting.
honeywhatscooking
April 3, 2012 at 6:48 am //
this is so beautiful. wow.. love the little eyes on the bunnies. :-)
myfudo
April 4, 2012 at 8:35 am //
Thank you so much for commenting = )
El Pasticcio
April 3, 2012 at 6:57 pm //
Ahahaha…very nice and funny easter eggs! love it!
myfudo
April 4, 2012 at 8:36 am //
Thank you = )
Kiri W.
April 3, 2012 at 9:51 pm //
How adorable! :) What a cute idea – I’ll have to do that!
myfudo
April 4, 2012 at 8:36 am //
Thank you Kiri = )
Bobbi
April 3, 2012 at 11:05 pm //
These are so cute!
myfudo
April 4, 2012 at 8:36 am //
Thank you so much for commenting Bobbi = )
Bailey Ana
April 4, 2012 at 6:40 am //
So these are pretty much the cutest things I’ve ever seen in my life! Amazing, I’m actually an egg fanatic so I absolutely have to try them out!!!
xx
myfudo
April 4, 2012 at 8:37 am //
Thank you Bailey, it’s is a fun plateful piece for the Easter Table, huh? = )
anh@anhsfoodblog.com
April 4, 2012 at 7:17 am //
so, so cute!
myfudo
April 4, 2012 at 8:37 am //
Thank you for commenting Anh = )
Dana
April 4, 2012 at 9:46 pm //
How cute and creative! I love it!
the wicked noodle
April 4, 2012 at 11:20 pm //
Those are the cutest deviled eggs I’ve ever seen!!
Alyssa
April 5, 2012 at 12:28 pm //
How cute and such a nice break from all of the sugary easter stuff. What a great way to use those dyed eggs too. Love it!