Red Eggs

Name: Red Eggs
Yield: 8 - 12 serving(s)
Ingredients: 12 large eggs; 12 Spanish onion peels; 2 tbsp. white vinegar; 5 c. water

By Michael PsilakisPublished: Mar 10, 2009

Yields:

8 - 12 serving(s)

Pair this recipe with other meze (appetizers or small dishes) from Michael Psilakis's authentic Greek dinner.

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Ingredients

1. Step 1In a saucepot bring to a simmer all ingredients except eggs for about 35-40 minutes. Strain orange liquid and cool. Add eggs and bring to a boil. Reduce heat, cover, and simmer 12 minutes. Remove from heat and let cool in refrigerator until color is blood red. Remove eggs gently to fully cool before serving.