(Farvede æg)
As far as we know, there were no special dishes for Easter Saturday, but part of the day at any rate was spent in colouring eggs for Easter Sunday. The coloured eggs were once used for childrens' conjuring games. Country children used to go from farm to farm "singing for" the coloured eggs on Easter Saturday, although they were not used for conjuring until Easter Sunday.
One of the best methods of colouring eggs is with onion peel, which produces shades ranging from pale yellow to dark brown depending on how long the peel is boiled.
The yellow and brown eggs used to be the most popular of the coloured eggs for Easter, not least because onions were always at hand.
Boil the peel of 2-3 onions in slightly salted water for a couple of minutes.
Add the first batch of eggs and boil in the liquid until they tum yellow and are hardboiled.
Remove and add the next batch, which will tum somewhat darker in colour, and so on, until the final batch is coloured a dark brown.
The beautiful colours are enhanced by rubbing the coloured eggs with a piece of pork crackling until shiny.
Red eggs of various shades were obtained by boiling them in beetroot vinegar - another traditional method.
But later on it was discovered that still more shades could be obtained by wrapping the eggs in variously coloured tissue-paper, whereafter they were boiled - one colour at a time - in slightly salted water.
Nowadays special egg dyes with a great range of colours are obtainable, but one thing is quite sure the best result is still obtained by rubbing with crackling!