04/30/2024
This week Joanne Dokos, Stephanie Chachas and I will be baking and dying our red Easter eggs for Orthodox Easter! I'm posting this again because I want to share with everyone how easy it is and there's literally no mess! AND they always turn out perfect in color, very few cracked eggs (and that's usually operator error and that would be me) and when we peel them on Easter Sunday, they are always perfect in texture and taste! So easy!!!
Okay...here's the recipe.
BAKING EGGS
*Preheat oven to 325
*Put eggs into muffin tins (we used mini muffin tins...perfect size for eggs)
*Eggs can be cold going into the oven but I pull them out of the fridge for a couple of hours before and have them at room temperature
*Bake for 30 minutes
*Remove from the oven and if there are little brown spots on the eggs when you remove them from the oven, then wipe them off with a wet rag and then put in an ice bath for 10 minutes to stop cooking
PREPARE RED DYE
*While eggs are baking, get a stainless steel pot, fill with approximately 14 cups of water, or enough to cover eggs
*Add ½ cup white vinegar and ½ tsp salt
*Stir in 1 package of RIT dye, SCARLETT RED. Liquid works, too.
*Bring up the heat and make sure all of the dye is dissolved
*The water/dye doesn’t have to boil since the eggs are already cooked, they just need to be colored but I leave the pot of dye/water on the cooktop at simmer.
*Add the eggs to the dye and leave for approximately 15-18 minutes until they reach the desired color.
*Remove carefully when done and wipe dry with a paper towel to remove any speckles or uneven color.
