| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Greek |
Cheese/eggs, Greek |
1 |
Servings |
INGREDIENTS
|
|
Uncooked Eggs |
|
|
Water |
| 3/4 |
c |
Vinegar |
|
|
Red food dye or coloring |
|
|
Vegetable oil |
|
|
A few cotton balls |
INSTRUCTIONS
One of the nicest Greek customs is the use of red eggs for the Easter
celebration. It is unthinkable to set an Easter table without these
eggs, for they add to the celebration and happy atmosphere. To
prepare: Carefully wash and dry each egg. Set a large pot of water to
boil. Add a red dye or food coloring and 3/4 cup of vinegar to the
water, and boil for a few minutes. Slowly lower the eggs into the pot,
and when the water comes to a boil, lower the heat. Let eggs simmer
for 15 min., then remove them carefully from the pot. If you plan to
cook more eggs, add an additional 2 tbs. vinegar to the water. Wipe
cooked eggs with an oil-soaked cotton ball, then wipe each egg with a
clean dry cloth. Place on a platter. Serve cold. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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