| > When making Greek Trinity bread, is there some magical way I can keep
> the egg dye on the egg instead of having it insinuate its way into the
> surrounding bread?
actually, no....however, if you use a natural dye like beet juice, it isn't
bad for you. Traditionally, the bread has only red eggs in it anyway (at
least, that's the way Mrs. Copolopolus baked it and she was authentic to
me!), so beet juice would work very well. Let them dry well, and then
form and bake the bread.
PS. just for the record, I spelled that name phonetically -- I'd bet BIG
money it isn't the correct spelling. 8^}
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