"Sheldon" > wrote in message
oups.com...
>
> L, not -L wrote:
>> On 14-Apr-2006, "Sheldon" > wrote:
>>
>> <snip>
>> > You're supposed to embed already hard cooked eggs into the dough before
>> > baking, then your eggs wont split open.
>> >
>> > http://www.epicurious.com/cooking/ho...recipes/231825
>> >
>> > Sheldon
>>
>> Perhaps in the recipe you use, but not in the one I use, which is from
>> The
>> Ultimate Bread Machine Cookbook. I have made these for several years and
>> never had an egg split open. If you see what you believe to be a cracked
>> egg in my picture, it is merely poor egg dying on my part. I used a
>> different brand of dye this year and some of the eggs did not color
>> evenly
>> for some reason, darker in some spots than in others.
>
> The two red ones definitely look cracked. The upper blue one I'll buy
> as a maybe. The bottom blue one I really can't tell. Most of the
> recipes I found on the net say to use cooked eggs. I've also seen
> similar breads baked with just the egg yolks. This type of bread is
> available all over Italy. When I traveled there extensivly during the
> early 60s every town had their own version, most were not dyed at all.
> The eggs had white shells or they used brown eggs.... those that were
> dyed were colored with very pale pastels, mostly yellow. Othrwise your
> breads look good. I wish those who submit bread pics would show the
> bread sliced, can't really tell much from seeing just the exterior,
> gotta see the crumb to judge bread.
>
> Sheldon
>

Great looking treats, too bad Sheldon in under impressed.....