Red eggs

Detailed step-by-step description of how to cook the dish "Red eggs". Try it by all means

Place the dye in a large wide-based saucepan, large enough to hold the eggs in a single layer (see note below). Add the boiling water and stir with a large metal spoon until the dye dissolves. Stir in the cold water.
Carefully scrub each egg under cold running water to remove any dirt. Place the eggs, in a single layer, in the dye. Add more cold water if necessary to cover the eggs.
Place the saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring 2-3 times with a large metal spoon, for 15 minutes or until eggs are coloured. Add the vinegar and simmer, uncovered, for a further 2 minutes. Remove the pan from the heat.
Use a slotted spoon to lift each egg out of the dye and place in egg cartons to cool and dry. Once cooled completely, use a clean cloth with vegetable oil to lightly oil and polish the eggs. Return to egg carton and set aside to dry before handling.

Source

1 sachet powdered red dye for eggs

250ml boiling water

1.5L cold water, approximately

15 55g eggs, at room temperature

250ml white vinegar

Vegetable oil, to polish

Food Storage Container Set