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Red Easter Eggs

How to Make Greek Easter Eggs

1 Packet Greek Red Egg Dye

10- To 12-quart Cooking Pots

8 to 10 quarts water

1 teacup-full boiled water

4 oz. distilled white vinegar

1 tbsp. olive oil

2 dozen large white eggs

METHOD:

Empty 1/2 packet of red dye into a teacup of just-boiled water. Stir until dye is completely dissolved.

Fill a 10qt. cooking pot 3/4 full of water and add about 4 oz. of distilled vinegar. Bring it to a boil.

Add the dissolved dye to the boiling vinegar water. As the mixture reaches a full rolling boil, froth will develop on the surface; skim this froth off before adding your eggs.

Put the desired number of eggs to be colored into the dye mixture and boil as you would normally prepare hard-boiled eggs, usually about 5 minutes.

Remove the eggs from the heat and let them stand in the dye for several more minutes before taking them out of the water.

TIPS:

Use the entire packet of dye instead to achieve a deeper, more brilliant, red color.

Polish each dyed egg with a soft cloth dipped in olive oil to achieve a soft sheen.

Do not overboil your eggs and risk having one explode in the pot.