Red-dyed Orthodox Easter eggs

By Irene Matys
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YIELDS
12
 TO
15 EGGS
TOTAL TIME

Ingredients

  • 12-15 large eggs, room temperature
  • 1 cup white vinegar
  • 2 gram package of red egg dye
  • Vegetable oil for brightening eggs

Directions

  1. To make eggs, place the eggs in a pot with just enough water to cover them. Pour 1/2 cup of the vinegar in the water. Bring the eggs to a boil and cook for seven minutes. Remove eggs from water and set aside.
  2. To make dye, fill a sauce pan with 1 litre water and the other 1/2 cup of vinegar. Ensure the sauce pan is big enough to fit eggs loosely. Add package of dye in one cup of hot water, stirring for one minute until completely dissolved. Pour the dye in the sauce pan of water and vinegar and stir well.
  3. Carefully place eggs in liquid and leave in for 15 minutes. Remove eggs from liquid and let dry.
  4.  Wipe with light vegetable oil to give them a nice shine and to brighten them.

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