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  "Paschalina Auga" Greek Easter Eggs
Chef Costas Spiliadis of Estiatorio Milos – New York, NY
Adapted by StarChefs

Yield: a dozen eggs

Traditionally, Greek Easter eggs are colored red


Method:
Place the eggs in a pot in lukewarm water. When the water starts to boil, lower temperature and simmer for about 10 minutes.

In the meantime, prepare red dye, according to the directions of the package (dye for Easter eggs can be purchased at any Greek shop or local supermarket.) Place boiled eggs one at a time into the dye. Simmer for another 5 minutes or so. Remove the egg from the dye and allow to drain. Rub eggs with soft cloth, dipped in some olive oil, to make them shine. Wipe off the excess olive oil with paper towels. Place eggs in any shaped platter and decorate center of dining room table.

"Traditionally, we crack the eggs with family and friends. A family member will say 'Christos anesti', ('Christ has risen') to which one replies 'Alithos anesti' ('Truly He has risen'). The person with the stronger egg enjoys good luck." - Costas Spiliadis

 

 


 

 

   published: 2000

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