Red Dyed Eggs (Kokina Avga)
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One of the nicest Greek customs is the use of red eggs for the Easter celebration. It is unthinkable to set an Easter table without these eggs, for they add to the celebration and happy atmosphere. Traditionally, the eggs are cracked 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! INGREDIENTS Uncooked eggs Water 3/4 cup vinegar Red food dye or coloring Vegetable or olive oil Cotton balls Carefully wash and dry each egg. Set a large pot of water to boil. Add a red dye or food coloring and 3/4 cup of vinegar to the water, and boil for a few minutes. Slowly lower the eggs into the pot, and when the water comes to a boil, lower the heat. Let eggs simmer for 15 minutes, then remove them carefully from the pot and allow to drain. (If you plan to cook more eggs, add additional 2 tablespoons vinegar to the water). Rub eggs with a soft cloth or cotton balls, dipped in some oil, to make them shine. Wipe off the excess oil with paper towels. Place eggs in any shaped platter and decorate center of table with eggs.