Not long ago, a red egg spurred me to write an article in The Star. It earned me a few hundred bucks, not bad eh?
I hate red eggs because it is a nuisance to make them but for the sake of keeping traditions, I will do it on my kids’ birthdays. The above beautiful red eggs are still warm as I am blogging this.
It takes a certain skill to make red eggs. Here are some tips:
1. Put eggs into a big pot of COLD tap water
2. Put pot on the LOWEST fire (this will ensure that eggs do not crack)
3. Drop a few drops of vinegar into the pot
4. Put a teaspoon of salt in the water
5. The salt and vinegar will remove the waxy coating on the eggs shell and make it porous, in order to absorb the red dye.
6. Take a tablespoon of food dye and put in a small, ugly bowl (you do not want to stain a good bowl, right?)
7. Leave the egg to simmer for a good 30-45 minutes.
8. Remove pot from fire, pour hot water away.
9. Scoop one egg and drop into the little bowl of food dye, twirl around with a spoon (you don’t want all your fingers and thumb to turn red, right?)
10. Leave egg to cool. (when the egg is still hot, the dye will dry faster and hence, the colour will not seep through the shell, into the egg white)
To the non-Chinese readers, red eggs symbolise good luck, roundness (as in complete happiness) and a sign of fertility/prosperity. Red eggs are usually given as gifts when a newborn baby reaches one month. Red eggs are also made during birthdays.
The red eggs are meant for my toddler’s birthday today, 2 years old. I have blogged about it on my personal blog.