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Old 03-22-2008, 05:29 PM   #11
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OK, thanks for the tip, I will go put some in now and then re-dip them.
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Old 03-22-2008, 05:29 PM   #12
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Originally Posted by Maverick2272 View Post
Hmmm. Ours do not seem to be taking the dye very well. After sitting and sitting and sitting in the dye they barely have any color at all. We used food coloring that said it was good for dying eggs, what is the problem?
Did you mix vinegar in the dye water? Vinegar is an acid and will break down the egg shell and they in turn become somewhat porous and that's when the dye can fill in....the longer you leave them in the dye and vinegar the darker they become
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Old 03-22-2008, 05:43 PM   #13
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I suspect cheap eggs may be a culprit above. I read the mav's comments about cheap eggs and have noticed that about 3 or 4 of ours have already cracked...

I reboiled 3 eggs as a test. They are hard cooked now, but all the color is gone.

I baked one in the oven. It's decorated as Jupiter with the Great Red Spot! Now it's a baked Jupiter with the Great Red Spot and an asteroid hitting it as the yolk leaked out a crack.

Oh well this may turn into a major bad cooking day. I am trying to make "holy bread" with some recipe my daughter brough home from school. I used that extra Coffee Mate creamer I had lying around, so....

And tonight's Mousakka is made with turkey! Yikes this may be downright hilarious.
Sounds like it's time to call for delivery pizza!
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Old 03-22-2008, 05:45 PM   #14
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Just be careful with the turkey in the Mousakka, it is much drier. Love Mousakka though, just can't get DW to make it for me often enough!
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Old 03-22-2008, 06:15 PM   #15
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Update: Eggs are turning out much better, nice and pastel looking!
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Old 03-22-2008, 09:20 PM   #16
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The turkey came out great, it was ground turkey so perhaps that helped. I like to use a lot of garlic when I do ground turkey seems to work. And I like the combination of cinnamon and garlic. Also used blue cheese dressing in the layers between the turkey and eggplant.

The holy bread came out well too. Nothing like Hazelnut flavored unleavened holy bread.
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Old 03-23-2008, 09:06 AM   #17
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Okay so now what do I do with 11 soft boiled eggs? They arent very runny but definitely not solid. I am thinking a pudding or something...
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Old 03-23-2008, 10:08 AM   #18
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jp - did you put the eggs in after the water was boiling? That's how I interpreted one post you made. If that is the case the eggs need to go in the water when it is cold, come to temp with the water. Once the water comes to a boil I just cover mine, turn off the heat, and let them sit for about 15 minutes.

You could always cook them up a bit more in the microwave and make egg salad.
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Old 03-23-2008, 10:36 PM   #19
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kitchenelf: your intuition is correct. I put them in the pot when the flame was on full and the water was boiling. But after putting in 18 eggs, the boil dropped down some and I immediately dropped the flame to low. This was the mistake, and all the webpages I looked at did say to bring to boil I didnt realize easter eggs were so touchy.

ANyhow, reboiling them appears to be the most reasonable option.
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