nemo@rochester.UUCP (Wolfe) (04/26/85)
This Easter my wife and I tried to make a traditional Greek Easter bread that is a braided, circular loaf with a sort of sweet, eggy dough. It has several hard-boiled eggs embedded in the crust that have (usually) been dyed red. While the bread came out great, we had a problem with the eggs. The food color dye (food coloring, water and vinegar) came off the eggs and onto the bread wherever they were in contact. Are there any bakers out there familiar with this loaf? How do you dye your eggs? What do you do to keep the dye from transferring to the bread? In anxious anticipation, Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
eac@drutx.UUCP (CveticEA) (04/29/85)
Dyed eggs for Greed Easter Bread: I believe that the traditional dyed eggs are done so with natural dyes. e.g. steeping the eggs in tea or coffee will produce a nice shade of brown. You can use other things (I'm not sure what) to produce yellow. Anybody out there know? I bet eggs dyed this way don't bleed as readily as the food color variety. Betsy Cvetic ihnp4!drutx!eac
jcp@osiris.UUCP (Jody Patilla) (05/02/85)
> Dyed eggs for Greed Easter Bread: > > I believe that the traditional dyed eggs are done so with natural dyes. > e.g. steeping the eggs in tea or coffee will produce a nice shade of brown. > You can use other things (I'm not sure what) to produce yellow. Anybody > out there know? I bet eggs dyed this way don't bleed as readily as the > food color variety. > > Betsy Cvetic > ihnp4!drutx!eac Onion skins produce a nice yellow color. -- jcpatilla "'Get stuffed !', the Harlequin replied ..."