[Sca-cooks] apple eggs

[Olwen the Odd]

Yup.  Burns your fingers.  Usually what we do is to peel them very gingerly
with the help of a thin handtowel or playtex gloves then when we pinch them
we grab, pinch and dunk in cold water immediately.

Let the edd dry well before putting on the food colour.  I use the regular
liquid from the supermarket.  Why waste the gel when this gets the desired
effect.

I wish I had one of the square egg molds...
Olwen

>Hmmm. Your hands must not be that temperature-sensitive. I could never
>hold a hot egg for that long.
>
>Do you hold them until they are cool, or just pinch them briefly? I wonder
>this because I have one of those really odd gadgets ($.50 at a flea market
>years ago) designed to make hard-boiled eggs square, and you're supposed
>to let the egg cool in the mold so it keeps its shape (my grandmother
>likes it, what can I say?). I found that if you take the egg out when it
>is still warm, it loses its shape gradually.
>
>Do you use liquid or paste or gel or powder food coloring? Have you tried
>using period coloring agents?
>
>Margaret FitzWilliam
>
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