Red Eggs

1. 1

   Place the water in a saucepan just large enough to hold the eggs in one layer and bring to a boil over high heat.

2. 2

   Add the vinegar and red food coloring.

3. 3

   Reduce the heat to just below the boiling point, and gently, one at a time, add as many eggs as will fit in one layer.

4. 4

   Cook for 15 minutes, adjusting the heat so the liquid simmers without boiling.

5. 5

   Then remove the pan from the heat and set the eggs aside to cool in the liquid for at least 40 minutes.

6. 6

   Lift the eggs out of the liquid and pat them dry on paper towels.

7. 7

   Grease your hands with olive oil and rub the eggs to make them glossy.

8. 8

   Use right away or store in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.