WEEKLY RECIPE with Bette Banjack: Hard-boiled eggs for Orthodox Easter
There are many households preparing for Easter this week. Wait — wasn’t Easter last Sunday? Yes, for those who follow the Julian calendar. The Orthodox Easter comes a week later for those who follow the Gregorian calendar. Both followers are Christians that celebrate the resurrection of Jesus.
The Orthodox Easter dinner usually consists of roast lamb. Highlighted with hard-boiled eggs which symbolize new life & rebirth. The Easter egg is used in several different manners. Such as hard-boiled eggs for dinner preparation, pickling and/or coloring. That can add up to a lot of eggs.
Not so long ago I discover how to hard boil eggs in the oven. Best results when using store-bought eggs. They can be stored in & out of their shells for up to 7 days. Place one egg in the shell into each muffin tin cup & bake for 30 minutes — in a 325-degree preheated oven. While baking prepare a water & ice bath. As soon as the 30 minutes are up place eggs into the ice bath for about 10 minutes. Remove eggs from water — dry off. Ready for use.
A great Greek seasoning that can be used as a rub on the lamb is a combination of dried herbs. Such as oregano, thyme, basil, marjoram, mint, minced onion & minced garlic. You can play around with amounts & types according to your preference.
A point-of-interest: The word “Orthodox” means correct belief or correct worship. The Orthodox practice relates to predominantly Greek-speaking regions in the late Roman Empire. Today, there are about 250 million Orthodox Christians in the world.