Red Cooked Eggs Recipes

GREEK EASTER EGGS

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.

CHINESE RED-COOKED EGGS

Steps:

• Place the eggs gently in a pot or saucepan and cover them with cold water.
• Bring the water to a hard boil and boil for two minutes.
• After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
• Cool the eggs under cold running water, and remove their shells.
• Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
• Heat the mixture, stirring to dissolve the brown sugar.
• Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
• Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.
• Serve cut into halves or quarters, with the dipping sauce.