Special eggs recipe

Special eggs
Make hard-boiled eggs extra-pretty for your Easter egg hunt.

Makes 12
Ready in 40 minutes

Ingredients

  • 12 medium eggs, with light coloured shells, if possible
  • 400ml white wine vinegar
  • Yellow, red, blue and green food colouring

METHOD

How to make special eggs

1. Fill a saucepan with hot water, put it on the hob and ask a grown-up to turn on the heat. Bring the water to the boil. Carefully put the eggs into a metal sieve (keep the egg boxes). When the water is bubbling, ask a grown-up to lower the sieve into the water, making sure the eggs are completely covered. Return to the boil and cook the eggs for exactly 10 minutes. Ask a grown-up to turn off the heat and carefully lift the sieve with the eggs into the sink, then run them under cold water until the eggs are cool.

You will need several sheets of newspaper and some rubber gloves for this recipe. Try dying little speckled quails' eggs. To hard-boil, add the quails' eggs to boiling water, return the water to the boil and cook for just 3 minutes. Drain, cool and dye in the same way as the regular eggs.

2. Put several sheets of newspaper on the table. Take out 4 medium-sized bowls and fill each one with 400ml hot water. Put on the rubber gloves. Add 100ml of vinegar to each bowl, then add about 20 drops of food colouring to each bowl (1 colour in each), until you have a fairly deep colour. Put 3 eggs into each bowl, making sure they're completely covered in the coloured liquid, and leave for 20 minutes until the eggs are coloured.

3. Put a couple of sheets of kitchen paper onto the empty egg boxes. Using a slotted spoon, lift the eggs out of the coloured liquid and return them to the egg boxes to dry completely. Chill until needed. Serve them piled up in a pretty dish, or hide them in the garden for a fun Easter egg hunt. The eggs are great for an easy tea, served with raw carrots, cucumber, cherry tomatoes and chunks of warm bread. Eat within a few days.

© delicious. magazine

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Contributed by delicious. magazine

Contributed by delicious. magazine

Wednesday 17 December 2008
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