Title: Kokina avga     (easter eggs)
 Categories: Cheese/eggs, Greek
      Yield: 1 Servings
 
           Uncooked Eggs
           Water
    3/4 c  Vinegar
           Red food dye or coloring
           Vegetable oil
           A few cotton balls
 
     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.
  
     To prepare:
  
     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 min., then remove them carefully from the pot. If you
  plan to cook more eggs, add an additional 2 tbs. vinegar to the
  water.  Wipe cooked eggs with an oil-soaked cotton ball, then wipe
  each egg with a clean dry cloth. Place on a platter. Serve cold.