Copyright © 2014 www.greekcooking.co. All Rights Reserved.
DYED GREEK EASTER EGGS
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.
|Appetizers and Salads|
|Main Dishes ( Meat )|
|Pasta - Rice|
|Save Money on Food Shopping|
|Save Time In The Kitchen|
|Save Money In The Kitchen|
|Cooking Measurement Converter|
|All Herbs And Spices|
|History Of Herbs|
|Grow Your Own Herbs|
|How To Dry Herbs|
|Cooking With Herbs|
|How To Store Natural Herbs|
|Herbs And Medicine|
|Lamb On The Spit|
|Greek Easter Soup (Magiritsa)|
|Greek Lamb Kleftiko|
|Dyed Greek Easter Eggs|
|Greek Easter Cookies (Koulourakia)|
|Stuffed Turkey (Galopoula Gemisti )|
|Chicken Soup (Avgolemono)|
|Lamb Fricassee (in Egg Lemon Sauce )|
|Christmas honey cookies (melomakarona)|
|Butter And Almond Shortbreads (Kourabiethes)|
|New Year Cake (Vasilopita)|
|Walnut Cake (karidopita)|
|Loukoumades (Honey Puffs)|
|The Best Greek Olive Oils|
|Benefits Of Olive Oil|