| 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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