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DYED GREEK EASTER EGGS

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Make the best coloured Greek Easter eggs:


Below are great tips to ensure that your Greek Easter eggs as well as vibrant and colourful, are also cooked properly.

When you are boiling the eggs make certain that they are at room temperature. Keep them outside of the fridge for 3 hours before cooking. Boil the eggs beginning with cold water.

If you place the cold eggs in  hot water, the shells will break instantly, because of the difference in temperature.

Put a bit of salt in the water. This will stop the eggs from cracking  and make them much easier to peel. Stir carefully  the eggs, as the water start boiling.This will help centre the yolks (but take care not to break the shells).

When the eggs are boiled, put them under running cold water. It will end the cooking process and will stop the yolks from developing green colour around them. In order to get a vibrant colour, don’t forget the vinegar, otherwise  the red Greek Easter eggs will end up pink .

Make them shiny  simply by rub them with a cloth soak in olive oil.


INGREDIENTS :



METHOD:

  1. For these colourful Greek Easter eggs, get started by boiling the eggs.
  2. Clean carefully the eggs and put them (in a single  layer) carefully in an empty pan.
  3. Add  cold water, enough to cover the eggs.
  4. Add a good pinch of salt and bring the eggs to the boil. If you want your eggs hard boil the eggs for 6 - 10 minutes.
  5. Take away the pan from the cooker and place the eggs under cold running water for around 1 minute to stop the cooking process.
  6. Break one egg to see if you are satisfied with the result.
  7. As soon as the eggs cool off, prepare the dye. Put the warm water and the dye powder back in the pan and mix, until dissolved. Add the vinegar and stir to mix.
  8. Put cautiously the eggs ) in the pan and boil for further 2-3 minutes.
  9. Remove one by one using a  spoon on a rack over some kitchen paper allow them dry for around 45 minutes.
  10. To give a little glow , wipe them with the olive oil soaked cloth.

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