The Ukrainian art of egg decorating known as pysanky pre-dates the Christian era. It was thought in ancient times that the universe had suddenly burst forth into life, so eggs—which also explode suddenly to life after a period of dormancy—came to symbolize the birth of life out of quietude. More specifically, eggs meant fertility, as well as the spring renewal of life after the chill and dark of a barren winter. Because of these associations, eggs often figured in pre-Christian rites of spring, when they were colorfully decorated to mark and honor nature’s rebirth.

As symbols of fertility, eggs also had various magical uses. For example, a woman wishing to conceive might be given an egg decorated with the image of a chicken—a fertile animal (notice the redundancy of the symbolism)—in hopes that she, too, would become fertile. In another custom, farmers would roll an egg in green oats and then bury it in the fields, thereby ensuring a bountiful crop. A bowl of decorated eggs kept in the home was thought to protect against fire and evil spirits, to aid in times of famine, and to ensure the health and well-being of the family.

When Christianity was introduced to the Ukraine in 988 CE, traditional egg designs were given Christian meanings. For example, triangles—which originally signified the three elements of air, fire and water—came to represent the Trinity or, in other versions, earth, heaven, and hell. Similarly, crisscross patterns came to represent a net, because Christians are said to be "fishers of men," and a line encircling the egg now symbolizes eternal life. Other typical images include fish (symbolizing Christianity); red dots (tears shed for her son by the Virgin Mary); flowers (love, charity); wheat (health, prosperity), deer and horses (health, wealth, prosperity); sun and stars (growth); and crosses (the Resurrection). Pysanky artists today may employ traditional images and as well as new designs.

Ukrainians prepare two kinds of colored eggs: the kraskanka, a boiled edible egg dyed a single brilliant color, and the pysanky, multicolored eggs which are intended as ornaments and made to be kept indefinitely. Any sort of egg may be used for pysanky; its smooth and symmetrical shape lends itself well to the beautiful patterns that have been developed over the centuries in the Ukraine.
 

To prepare pysanky, you must begin by blowing out the egg’s contents, leaving only the hollow shell. The dyeing technique uses a wax-resist method, similar to batik. First a design is “written” onto the eggshell with melted beeswax using a special stylus called a kistka. (Note that the word “pysanky” comes from the Ukrainian verb pysaty, meaning “to write.”) The kistka consists of a small metal funnel attached to a handle. A sliver of beeswax is placed into the funnel and heated over a burning candle; the melted wax is then used to write onto the egg.

Once decorated with a beeswax design, the egg is dipped into a dye bath. After it dries, additional portions of the egg are waxed over; this preserves the initial color during the subsequent dye bath. This process of waxing and dyeing is repeated using a series of progressively darker dye baths—ending with dark blue or black—until an intricate pattern is built up. Finally, the wax design is melted over a candle and rubbed off; a coat of varnish adds the finishing touch. A single egg might take four hours to decorate through this method.

A variety of plants and vegetables were traditionally used in creating the egg dyes for pysanky. Yellow came from the bark of the wild apple, from onion skins, buckwheat husks, campion, and lilac flowers or dog's fennel. Red was made from cochineal or deer horn. Green was obtained from a concoction of sunflower seeds and wild elderberries. Nowadays, artists may choose traditional dyes, store-bought dyes which are non-toxic, or inedible art dyes. Ukrainians still exchange pysanky with friends and relatives on Easter morning. As part of this tradition, the day before Easter, a basket is prepared with paska, a round loaf of special bread decorated with a braided cross. The basket also contains ham, salt, pepper, cheese, horseradish, butter and eggs—both decorated and undecorated. The basket is taken to church on Easter Sunday where it is blessed. The food was meant to feed everyone in the house for three days.