GREEK EASTER EGGS
I found how to make this dye online, but I changed the technique because I did not get good results that way. The first Easter that I celebrated with my husband's family was wonderful. After Easter dinner, a tray of red-dyed hard-boiled eggs was placed on the table. (The deep red eggs remind us of the blood of Christ.) Everyone chose one egg and then paired up two-by-two. Taking the eggs and matching fat or pointed end to end, as they said 'Christos Anesti' they tapped the ends of the eggs together and whoever's egg remained unbroken 'won'. This continued (both ends of the egg can be used as long as matching ends tap each other) until the last person had at least one end of their egg in tact. This was a fun and joy-filled way to help celebrate.
Provided by smgormas
Categories Appetizers and Snacks
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
- Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
- Transfer eggs to a wire rack to dry, about 15 minutes.
- Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.6 g, Cholesterol 186 mg, Fat 6.3 g, Fiber 3.9 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 82.1 mg, Sugar 10 g
GREEK EASTER BREAD
Provided by Food Network Kitchen
Time 5h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
- Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
- Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
- Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Punch down the dough.
- Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
- Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.
GREEK DEVILED EGGS
Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in cheese, yogurt, mayonnaise, chopped tomato, chopped olives, salt and pepper. Spoon or pipe into egg whites. If desired, top with olive halves and tomato strips. Refrigerate, covered, until serving.
Nutrition Facts :
TSOUREKI (GREEK EASTER BREAD)
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 5h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups all-purpose flour, sugar, and yeast in the bowl of a stand mixer fitted with whisk attachment; whisk on low speed to combine. Heat milk in a small saucepan over medium heat until it registers 110 degrees. With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary. Mix until combined. Remove bowl, cover with plastic wrap, and let stand until bubbling, about 30 minutes.
- Generously butter a large bowl; set aside. Return mixer bowl to stand and attach dough hook. Mix in lightly beaten eggs, in 3 additions, on medium speed. Add remaining all-purpose flour and salt and mix until incorporated. Add butter, orange zest and juice, and vanilla, mixing until combined. Gradually mix in 2 cups bread flour, scraping down sides of bowl if necessary; then add enough remaining bread flour to form a soft, slightly sticky dough that pulls away from the side of bowl. Increase speed to medium-high and mix until dough is very smooth, about 8 minutes. Form dough into a ball, place in buttered bowl, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until 1 1/2 times its original size, about 1 1/2 hours.
- Line two 11-by-17-inch rimmed baking sheets with parchment. Punch down dough. Cut dough in half with a large knife or bench scraper, then cut each half into 3 equal pieces. Keeping 3 pieces covered with plastic wrap, roll remaining 3 pieces into 16-inch-long ropes with your hands. (If dough becomes dry, lightly dampen your palms to help in rolling.) Loosely braid ropes together, pinch ends to seal, and place loaf diagonally on 1 baking sheet. Repeat process with remaining 3 pieces of dough. Loosely cover each loaf with plastic wrap coated with cooking spray and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees with racks in upper and lower thirds. Transfer baking sheets to oven and bake bread 10 minutes. Remove 1 baking sheet from oven. Quickly and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush with egg wash and immediately return to oven. Repeat with remaining loaf. Reduce oven temperature to 350 degrees and bake, rotating baking sheets from top to bottom and front to back halfway through, until loaves are deep golden and sound hollow when tapped on bottom, about 25 minutes more. (If necessary, cover with parchment-lined foil to prevent overbrowning.) Transfer bread to a wire rack; let cool completely.
GREEK HARD BOILED EGGS EASTER STYLE
You know when you have all those leftover easter eggs? I learned how to eat them this way from my family and was told it is Greek (as I am told most things are LOL!). So, here you go, it is simple, yet good :)
Provided by Sunday
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Peel your leftover Easter egg (or just regular hard boiled egg).
- Slice the eggs into pieces widthwise.
- juice lemon half or just put lemon juice over egg slices.
- drizzle olive oil.
- sprinkle salt and pepper.
- enjoy!
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GREEK EASTER EGGS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
Ratings 4Calories 70 per servingCategory Breakfast
- Add the red wine vinegar and stir. Cook on medium heat for 15-20 mins. Remove from the heat and allow the eggs to cool and steep in the natural dye (see note 3)
DYED GREEK EASTER EGGS RECIPE - MY GREEK DISH
From mygreekdish.com
4.9/5 (685)Total Time 20 minsCategory SideCalories 63 per serving
- To prepare these colourful Greek Easter eggs, start by boiling the eggs. Wash thoroughly the eggs and place them (in one single layer) gently in an empty pot. Add enough cold water to cover the eggs by 3-4 cm.
- Season the water with a good pinch of salt and bring to the boil. If you like your eggs hard-boiled, but juicy at the same time, boil the eggs for 6 minutes.
- Remove the pot from the stove and place the eggs under cold running water for about 1 minute to stop the cooking process. Crack one egg to check if you are happy with the result.
- After the eggs cool down, start preparing the dye for your Greek Easter eggs. Place the warm water and the dye powder in a large glass bowl and stir, until dissolved. Add the vinegar and stir to combine. Place carefully the eggs (comfortably) in the bowl and set aside for 2-3 minutes. Remove with a slotted spoon on a rack over some kitchen paper and let them dry for about 40 minutes.
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