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RED Easter Eggs, Greek – (Low Fibre)

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*Suitable for low fibre, and ostomates (0 fibre)

  • 12 free range eggs
  • 15 yellow onion skins (Can accumulate these over a few weeks/days and store in the fridge in snap bag)
  • 4 ½ cups of water
  • 2 tablespoons of vinegar
  • Olive oil for egg polishing
  1. Gently wash eggs in cold water place aside on kitchen paper to dry 5-10 minutes
  2. Make the egg dye by peeling the onions and adding them to a saucepan with the water and white vinegar, boil on a gentle simmer for approximately 30 minutes
  3. Let the liquid cool to room temperature
  4. Strain and remove the onion skins and add the liquid back into the saucepan, gently lowering the eggs into the cool liquid- the pan should be large enough to have the eggs in one layer, do not place eggs on top of each other they will break
  5. Boil gently for 12- 15 minutes until they change colour
  6. You may find they are red enough after this stage, if they are not wait for the saucepan to cool then put the saucepan with the eggs in the fridge and leave for up to 20 minutes until the desired colour is attained
  7. Gently lift out with a spoon and let dry on a rack to let the drips fall off
  8. When completely cool rub olive oil over them and place in the fridge for serving in the next day or two
  9. Serve in a large white bowl for effect and provide egg cups for consuming, serve with warm crusty bread of your choice