Easter Eggs

Recipe Ingredients

12		Hard-boiled eggs - in their shells
1/2		Red food coloring
1/2		Blue food coloring
1/2		Green food coloring
3 tablespoons	45ml	Distilled white vinegar

Recipe Instructions

Crackle the eggs by rolling on counter-top or tapping with back of metal spoon, but do not peel.

Fill a small non-reactive saucepan with just enough water to cover 4 eggs at a time. Add red food coloring and 1 tablespoon vinegar to water. Heat to just under a boil, about 2 minutes.

Gently lower eggs into red water. Immediately remove from heat and transfer eggs and colored water to a heatproof bowl. Store eggs in water overnight in refrigerator. Repeat with 4 eggs in blue water and 4 eggs in green water.

Peel at serving. Color may begin to fade within 3 hours.

This recipe yields 12 colored eggs.

Source:
365 WAYS TO COOK EGGS by Elaine Corn (c) 1996 - HarperCollins, New York, NY - 250 pages - $12.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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