Easter time at Home ; Easter Eggs

Thanks for stopping in this Tuesday as we get ready for the big Easter weekend, Un South Louisiana we have something called Egg Knocking. It’s a fun family events that all ages can enter. So dye your eggs and get Knocking!! Lisa


History. The egg was a symbol of rebirth, adopted by early Christians as a symbol of the resurrection of Jesus at Easter. During medieval times, egg tapping was practiced in Europe. The practice was mentioned to have played an important part in the 14th century in Zagreb in relation to the Easter festival.

What is it Egg Knocking? Family Event !

Deep in the southern United States, families and communities gather at Easter to knock eggs. No, it isn’t a euphemism. It’s literal. The tradition of egg knocking (or pâquing after the French word for Easter, Pâques) occurs in small towns across Louisiana, and is something of a point of pride.

In official contests, competitors either bring or are provided eggs that have been hard-boiled and dyed. Pairs line up, and proceed to engage in egg-to-egg combat. Eggs must strike tip to tip, with the match ending when the first egg cracks. The winner proceeds to the next contender, until one egg reigns supreme.

Outside of organized competition, the tradition of egg knocking is more about bringing the family together than the pock-pock-pocking of eggs going tête-à-tête. The boiling (pointy end down, to avoid air bubbles) and dyeing of the family’s eggs brings everyone around the table, where there is likely plenty of egg salad to go around.

Safe to eat Dyed Eggs ? Try using Food Dye

Using Food Dye : Mix 1/2 cup boiling water, 1 teaspoon vinegar and 10 to 20 drops food color in a cup to achieve desired colors. Repeat for each color. Dip hard-cooked eggs in dye for about 5 minutes. Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to dry.


‘Joyeuses Pâques!’ Little-known Cajun Easter game is actually played around the world


In England, the game is commonly referred to as “egg jarping.” And in a town called Peterlee, that’s in the northern part of the country, there is actually a World Egg Jarping Championship.

The competition has been held every year for the last 30 years with a champion crowned and honored with a certificate and a golden egg trophy. Fancy.


In Bern, it’s called “Eiertütschen” which translates to “egg smash.” The game is usually played between families, but the Swiss capital goes public with Eiertütschen and organizes a competition at the Kornhausplatz on Easter Sunday every year. Anyone can play, but participants must bring their own eggs.


In Greece, it’s called “Tsougrisma.” In the Greek culture, the person doing the tapping says “Christos anesti!” (Christ has risen) and the one whose egg is being tapped replies “Alithos anesti” (Indeed he has) until there are just two people left. The last one standing is declared the winner.

Easter Egg Safety Tips :

  • Inspect the eggs before purchasing them and make sure they are not dirty or cracked. Dangerous bacteria may enter a cracked egg.
  • Store eggs in their original carton in the refrigerator rather than the refrigerator door.
  • Wash your hands with soap and water before handling the eggs when cooking, cooling, dyeing and hiding them.
  • Refrigerate hard-cooked Easter eggs until just before the hunt. 
  • If you are having an Easter egg hunt, consider hiding places carefully. Avoid areas where the eggs might come into contact with pets, wild animals, birds, reptiles, insects, lawn chemicals, or other potential sources of bacteria.
  • After the hunt, find all the eggs you have hidden. Discard cracked or dirty eggs and eggs left unrefrigerated for more than 2 hours. Rinse uncracked eggs and put them in the refrigerator until it’s time to eat them. DO NOT EAT hard-boiled eggs used for an egg hunt or as decorations if they have been at temperatures above 40ºF for more than two hours; discard them.
  • Refrigerate hard-cooked eggs in their shells and use them within 1 week.

Thanks for stopping bye tomorrow I will have some great Easter recipes….. Lisa

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