Red eggs

eggs are washed with detergent and cold water (degreased)

in a saucepan they are boiled, letting them boil very easily in boiling water.

separately mix 700ml of water, 3 tablespoons of vinegar, two sachets of powder paint, (although on the envelope it says 1: P) and let it boil

after the eggs have boiled for about 10-15 minutes, take them lightly with a spoon and put them in the paint mixture where they are boiled for another 10 minutes.

take out on a napkin

grease your hands with oil and grease each egg, hot (at my mother's house, I greased them with a piece of bacon, I didn't have them in the house)



Stuffed eggs & # 8211 appetizers tasty and easy to prepare for the holiday table and more

Stuffed eggs are an appetizer that is easy to prepare and quite fast, attractive in appearance, but also delicious in taste. We can use stuffed eggs at any time, whether we want a festive meal or we simply want a cheerful and beautifully decorated family meal. Read 15 recipes for stuffed eggs.

Stuffed eggs are one of the most popular New Year's appetizers, but they are not missing from the Christmas or Easter meal.

Before you start cooking, it is good to know how long the eggs boil, so as not to fail with the recipe.


For starters you need to degrease eggs! Wash them with cold water and a little dishwashing detergent with a sponge, then rinse them well.

Put water in a pot, add salt and mix gently until melted. Add eggs and bring to a boil. Leave them for about 10 minutes, on low heat, from the moment the water starts to boil. Carefully remove them on a towel and leave them to cool a bit. Put a parsley, larch, dill or other herbs in the garden on each egg and wrap each in a piece of sock. Tie the ends tightly with string.

Put boiling water in a larger jar, add the egg paint and vinegar, according to the instructions on the envelope. Then dip 3-4 eggs in the paint and leave them for a few minutes until they color. Do the same with all the eggs.

Take them out on paper towels and carefully unwrap the sock, then remove the leaves. Put a little oil on a napkin and when the eggs have cooled a little, wipe them well to get a nice shine. It looks great!


Naturally Painted Red Eggs

Naturally Painted Red Eggs
Ever since I hit the bar with dyeing eggs, naturally, with beets and red cabbage, I left it softer for a while, after which I felt the urge to try the method seen on my grandmother and mother. Said and done! I started painting Eggs with onion peels of Catholic Easter on March 27.
Even if I don't make great preparations like for Orthodox Easter, I can't help but have a few painted eggs in the house, a steak, a cake.
The Hungarian in me can't be left without such a thing, and where else can you say that you can't be sure which Easter is the real one, so I keep both
Maybe you are interested in how you can whiten an egg with a brown shell? Here is my method: How do we whiten an egg with a brown shell?

Necessary for Naturally Painted Red Eggs

& # 8211 15-20 whiter eggs (we can put more eggs, 30 for example)
& # 8211 peel from about 15 pieces of onion (if we also have the peel from 1-2 pieces of red onion well, if you can't and without)
& # 8211 cold water
& # 8211 different leaves (clover, parsley leaves, carrot, smaller popcorn, & # 8230)
& # 8211 women's stocking silk stockings (not black)
& # 8211 bacon or oil (I prefer pork bacon to give shine to painted eggs)

The method of painting Natural Painted Red Eggs

We wash the eggs with a little detergent to degrease them and then wipe them with paper towels. We cut palm-sized pieces from the woman's sock. Moisten the egg with a little water (to stick the leaves) then apply small leaves or popcorn, put eggs in the piece of sock and tie the sock as tightly as possible at both ends.

Eggs prepared in this way, are placed in the pot in which we put the washed onion peels, and on top we pour cold water to cover them. Thus prepared, we boil them (see the images below) over low heat.

After the water boils, let it boil for 15 minutes on low heat. If you want the color of the eggs to be darker, leave them longer. Remove the eggs, remove the sock and the leaves and while they are still hot, grease them with a piece of bacon to make them shiny or grease them with oil,

I saw that some put vinegar in the water in which they paint eggs with onion peels. I do not recommend because using vinegar, by boiling the first layer of calcium is removed from the egg so they do not paint evenly leaving stains and peeling.
Do not use eggs taken directly from the refrigerator, they risk cracking when they are boiled.


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(5 points / total votes: 11)

Vali 4 years ago - 29 July 2014 11:26

Re: Eggs in tomato and chorizo ​​sauce

That's what I'm doing tonight! Thanks

Cristina 4 years ago - July 29, 2014 1:43 PM

Re: Eggs in tomato and chorizo ​​sauce

super recipe, I didn't know it, I can't wait to make it. Bravo, you came up with new and interesting things. Where did you speak?

Ioana 4 years ago - July 29, 2014 13:52

Re: Eggs in tomato and chorizo ​​sauce

Through the Bodum area for a while and then to Istanbul.

Cristina 4 years ago - July 29, 2014 1:55 PM

Re: Eggs in tomato sauce and chorizo

Great, I haven't been to Bodrum, but I'm in love with Istanbul, I'd love to live there, and for Keep the spice bazaar I think it was a real delight.

Silvia 4 years ago - July 29, 2014 14:15

Re: Eggs in tomato and chorizo ​​sauce

What a delight. I eat this tomorrow. I am waiting for other goodies. Thank you Ioana

Ioana 4 years ago - July 29, 2014 3:30 p.m.

Re: Eggs in tomato and chorizo ​​sauce

yes, the Egyptian bazaar and the hotel I stayed in were millions. and a restaurant near the hotel. and pistachio baclava. and stuffed mussels. and shit. I liked it a lot in Istanbul.

Olga 4 years ago - July 29, 2014 6:52 PM

Re: Eggs in tomato sauce and chorizo

I just finished eating.
As usual, absolutely delicious.

(I prepared shaved hanout for pumpkin soup, I don't know how well I got the flavors, but I love it)

Vali 4 years ago - 30 July 2014 11:38

Re: Eggs in tomato sauce and chorizo

I did it with sausages. Buuun rau, I put it on my list of favorite recipes

Ioana 4 years ago - 30 July 2014 14:14

Re: Eggs in tomato sauce and chorizo

hardworking, Olga. I'm very curious how he made you laugh, hanout, but if it's like a light, floral and citrus curry, then it's close to what I have. and even if not, if you like the combination it's okay.

Olga 4 years ago - July 30, 2014 4:33 PM

Re: Eggs in tomato sauce and chorizo

I had leftover tomatoes from the tomato sauce, I had chorizo ​​(which I discovered in potatoes with chorizo ​​and mesh), he laughed hanout, (I prepared it as you recommended) from the pumpkin soup, so like I said, I think it was the first time I had all the ingredients at hand - everything was in flow.
Now I have the apple pie in the oven (I've been tempted for a long time, but I was afraid of the dough.).

I said, I repeat, but for me you are a blessing.
I am deeply grateful to you and I wish you to travel all over the world, to discover the wonders and to fulfill all your desires.

Ioana 4 years ago - 30 July 2014 16:43

Re: Eggs in tomato sauce and chorizo

thank you! to sign up for the biber chicken jar, I will use it in some Turkish recipes.

You're going to give me feedback on the pie when it's ready, aren't you?

valentina 4 years ago - 31 July 2014 15:15

Re: Eggs in tomato sauce and chorizo

You're a miracle I think it's fffffffffffffffff good recipe I do not know where to get them
kiss you

luiza 3 years ago - 9 January 2015 11:21

Re: Eggs in tomato and chorizo ​​sauce

I saw the recipe at Nigella Lawson's, she called it "Eggs in Purgatory." It's an incredibly tasty recipe!

Ioana 3 years ago - January 9, 2015 11:49

Re: Eggs in tomato sauce and chorizo

nice name and appropriate.

Alex 3 years ago - 9 January 2015 20:07

Re: Eggs in tomato sauce and chorizo

I'm sorry, but chorizo ​​is made from pork.
Indeed, it is a dish from North Africa, respectively Tunisia, Morocco. and the basic traditional ingredients are tomatoes, garlic, parsley, eggplant, eggs, roasted peppers.
This dish is served with homemade pita.

My message is not a criticism of this recipe, but just a help from my experience for those who want more information.

giulia 2 years ago - January 22, 2016 01:10

Re: Eggs in tomato sauce and chorizo

I wonder how the egg came out as laid, when I break it it will take the shape of the eye, it will stretch
please explain the tactics to me, no matter how much I think, I don't realize)

Ioana 2 years ago - January 22, 2016 07:35

Re: Eggs in tomato and chorizo ​​sauce

You can make some indentations with the back of the spoon in the sauce and break the egg there. In addition, if the eggs are ffff fresh they do not stretch when you break them but are gathered.


Stuffed eggs & # 8211 appetizers tasty and easy to prepare for the holiday table and more

Stuffed eggs are an appetizer that is easy to prepare and quite fast, attractive in appearance, but also delicious in taste. We can use stuffed eggs at any time, whether we want a festive meal or we simply want a cheerful and beautifully decorated family meal. Read 15 recipes for stuffed eggs.

Stuffed eggs are one of the most popular New Year's appetizers, but they are not missing from the Christmas or Easter meal.

Before you start cooking, it is good to know how long the eggs boil, so as not to fail with the recipe.


Red tulips

1. Mix the cream cheese, spices and mayonnaise in a bowl.

2. Cut each tomato lengthwise, crosswise, but without cutting all the way.

3. Empty the tomato seeds and fill them with the cheese mixture. It is very practical to use a decorative pos or a plastic bag with a cut corner.

4. Wash the onions and cut the leaves as long as possible, then place them on the plate. Keep a string of onions to tie & # 8222 the bouquet of tulips & # 8221.

5. Place each tomato over the onion fillings with the filling in the opposite direction, so that the tulips look like they are in bloom.

1. If you don't particularly like cream cheese or time is limited and you want to get tulips even faster, use mozzarella balls instead of filling. Keep only the spices to give a delicious aroma to the combination of tomatoes and mozzarella.

2. For those who do not prefer cheese with mayonnaise, 2-3 tablespoons of butter are always an alternative solution at hand.


Painted eggs for Easter & # 8211 VIDEO

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dear ones, today I come back with a new tutorial for painted eggs for Easter. Colored eggs are not missing from Easter meals. They are traditional and extremely loved by both the little ones and the big ones. For this tutorial I chose to use Carmin pearlescent paint from Dr. Oetker, which also has 3D stickers in the package. I thought that being a paint that is not put in water, but directly on the eggs, it is much easier to use, and the 3D decorations are wonderful for the little ones who will pile up to decorate them. I can't help but remember my childhood and Maundy Thursday when my mother painted eggs.

When I was little there were no egg stickers or I just don't remember, but I loved being the one who took care of the wonderful Easter eggs. I liked the method of rolling the eggs between my palms to paint them and I was already putting on my gloves when my mother was just boiling eggs. I didn't even expect it to cool down well and my palms were almost burning, but I wanted to paint eggs and peace. I don't think I need to tell you that I used to get dirty from head to toe with the paint, but the good part was that the paint came out to be washed and that didn't matter anyway. All I remember is the innocent joy of a child who had a very important task: painting Easter eggs.

In our house there were always many eggs painted, at least a hundred and I always had eggs of all colors, although my father preferred the red ones, the traditional ones. I liked pearly eggs, especially when they started to appear in our trade. I was tired of the classic colors, and the ones with skips fascinated me, they were special and different. With these memories in my soul, I made these painted eggs for Easter and I felt like a child again in my mother's kitchen. On this occasion, I also tried the paint Shades of story, also from Dr. Oetker, who has some absolutely wonderful colors. Gold, silver and copper.

Gold is my favorite and just looking at them I remember the story of the goose with golden eggs, eggs are so beautiful. I encourage you to let the little ones make painted eggs for Easter this year. You can only take care of boiling the eggs and supervising them. Let them have fun, get dirty, paint eggs and especially decorate them. I assure you that they will be left with some wonderful memories and that in turn, they will teach their children to paint eggs. It is such a beautiful tradition and it would be a shame for the little ones not to take part in it. They will make the most beautiful painted eggs!


For starters you need to degrease eggs! Wash them with cold water and a little dishwashing detergent with a sponge, then rinse them well.

Put water in a pot, add salt and mix gently until melted. Add eggs and bring to a boil. Leave them for about 10 minutes, on low heat, from the moment the water starts to boil. Carefully remove them on a towel and leave them to cool a bit. Put a leaf of parsley, larch, dill or other herbs in the garden on each egg and wrap each in a piece of sock. Tie the ends tightly with thread.

Put boiling water in a larger jar, add the egg paint and vinegar, according to the instructions on the envelope. Then dip 3-4 eggs in the paint and leave them for a few minutes until they color. Do the same with all the eggs.

Take them out on paper towels and carefully unwrap the sock, then remove the leaves. Put a little oil on a napkin and when the eggs have cooled a little, wipe them well to get a nice shine. It looks great!


Ingredients Tomato soup

  • 1.5-2 kilograms of well-ripened tomatoes or 1 liter of concentrated tomato broth
  • 1 onion
  • 2-3 carrots
  • 1 piece of celery as 1 small egg
  • optional, 1/2 bell pepper
  • 1 clove of garlic
  • 30 ml. of extra virgin olive oil (this is what I used, another oil works, only the taste of olive oil with that of hard tomatoes is friendly)
  • greens: 3 bay leaves, 1 sprig of fresh thyme, 1 sprig of basil, green parsley or basil for. sprinkled (according to preference)
  • 1 tablespoon grated sugar and pepper
  • for serving: small, short pasta (I used rice paddies) or croutons of garlic-flavored toast

Preparation of tomato soup

First of all, I have to brag about the tomatoes in the garden. We bought the seedlings from the market, without knowing what kind they will be, so we have all kinds of tomatoes. Some are not baked yet, I think they are more autumnal, others invite you to make their salad & # 8230 or soup. The amount invested in plants was 15 lei, but the scent of a single garden tomato is worth more than that.

Preparing tomatoes

Let's go back to the tomato soup, that is "zama da părădaisă & # 8221. Tomatoes can be boiled in boiling water for 1-2 minutes. After that, they will peel easily. This time, however, I did a little differently. I placed the tomatoes on the hot grill and baked them, turning them on all sides, for 5 minutes. This made the aroma concentrate, to catch a great baking taste, but also to peel very easily.

I peeled the tomatoes and removed the wooden part next to the tail with a knife. I put them in a suitable pot, covered them with water (you can also use vegetable, beef or chicken soup). I added the bay leaf, the thyme and basil twigs and just a pinch of salt, then I put them on the fire.

Tempering vegetables

In about 10-15 minutes when the tomatoes stand alone on the fire, clean, wash and finely chop the vegetables, crush the garlic. Heat the oil in a pot large enough to fit all the tomato soup. Add all the vegetables at once, sautéing until soft, over low heat. It should not brown at all, it would damage the final taste of the soup. As soon as the vegetables are soft, add a cup (200 ml.) Of water and continue to boil.

After about 10-15 minutes of boiling, take the pot of tomatoes off the heat. Remove the bay leaf and thyme and pass with a hand blender. You can also go through the sieve, especially if you have problems with allergies to tomato seeds.

The mashed tomatoes are added over the hardened vegetables. Fill with water until the desired consistency is reached. Tomato soup can be creamier or more liquid, as you like. In this phase, season the soup with 1 tablespoon of sugar. It is necessary to balance the acidity of tomatoes. Of course, add salt and pepper to taste.

Continue to boil the tomato soup until the vegetables have the desired consistency. I prefer them with a little texture, not very soft. If desired, you can also pass the vegetables, making a cream soup.

Serving seals

If you prefer pasta for serving tomato soup, be it small, such as house noodles. Barley pasta also goes, which I used this time, stars, etc. Boil the pasta in salted water according to the instructions on the package. Drain the pasta in the water in which they boiled, in a fine sieve. Rinse under running water and add to the soup after mixing with a drop of oil, so that it does not become sticky.

I prefer tomato soup, more than anything else, with toast, rubbed with garlic and topped with a greenish wave of olive oil.

Either way, tomato soup is just as good. All I can do is wish you a big appetite!


How to use eggshells as fertilizer

It is essential to wash the eggshells before using them. They may contain Salmonella.

After washing, put them to dry on a windowsill in the sun. For faster drying, they can be fried in a pan or in a pan in the oven.

For human consumption, it is recommended to sterilize the eggshells in the oven at 93 degrees Celsius for half an hour.

The dried shells are then ground through an electric coffee grinder. It lasts for long periods without problems.

Eggshell powder can be added to another fertilizer, or it can be put directly into the planting hole. It can be sprinkled around the plants once every 2 weeks.

For better absorption, the powder is left to soak in water for a few days, then the plants are watered.

An even better effect is the maceration in vinegar, according to the recipe below.


Video: Κόκκινα Πασχαλινά Αβγά. Άκης Πετρετζίκης (October 2021).