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How to dye the Greek Easter red eggs April 2, 2007

Posted by grhomeboy in Food Recipes.

In Greek Orthodox homes, the Thursday before Easter Sunday is dedicated to dyeing eggs. The deep red color is inspired by the blood Christ shed on the Holy Cross, and the eggs themselves represent the resurrection and the promise of everlasting life.

Ingredients >
12 eggs
6 tbsp. red food coloring
½ cup white vinegar
1 tbsp. salt

Directions >
Immerse eggs in warm water for 15 minutes to prevent dye from seeping into the egg. Remove and carefully dry each egg. Fill a stainless steel or enameled saucepan with enough water to cover the eggs. Dissolve food coloring into a small amount of hot water, and stir in salt and vinegar. Add to the water in the saucepan and blend well. Slowly bring to a boil and simmer, stirring occasionally, for about five minutes. Remove from heat, and slowly add as many eggs as will fit in one layer. If necessary, add additional hot water to cover eggs. Return to heat and simmer uncovered for 30 minutes. Remove eggs, cool in a bath of ice water and wipe dry. Polish with an oiled cloth for shine. 

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