Recipe by Natalie Findlay
food colouring (as many colours as you like)
1/2 cup (125 mL) vinegar (depends on how many colours you use)
- Put eggs in a pot big enough to hold just one layer, and cover in cold water. Place on a medium-high heat. Once water is at a simmer, turn down to low and cook 10 minutes for hard-boiled. Remove from heat and run under cold water to cool.
- The easiest way to colour eggs is to add a few drops of food colouring to a small glass and add enough water to make sure the egg is fully submerged. Add about 2 tsp (10mL) of vinegar to the water to make the colour steadfast, and stir to combine.
- Submerge the eggs, one at a time, in the coloured water. The longer the eggs are left in the coloured water, the brighter they become.
- Set on a wire rack above a couple sheets of paper towel to dry. Can be stored in the fridge for a week.