Red Eggs

• 3 cups water
• 2 tablespoons red wine vinegar
• 2 teaspoons red food coloring
• 4 to 6 eggs (see Note)
• Olive oil

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. Add the vinegar and red food coloring.
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. Cook for 15 minutes, adjusting the heat so the liquid simmers without boiling.
5. Then remove the pan from the heat and set the eggs aside to cool in the liquid for at least 40 minutes.
6. Lift the eggs out of the liquid and pat them dry on paper towels.
7. Grease your hands with olive oil and rub the eggs to make them glossy.
8. Use right away or store in the refrigerator for up to 3 days.

water, red wine vinegar, red food coloring, eggs, olive oil

Taken from www.cookstr.com/recipes/red-eggs (may not work)