Eggs with blood
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bloody eggs - a detailed recipe.
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Recipe:
Place 4 eggs in a wide saucepan; cover with cold water and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Drain and run the eggs under cold water to cool. Crack the eggshells as needed. Fill 2 tall, wide glasses three-quarters full with warm water. Add 1/2 teaspoon of white vinegar and a few drops of red food coloring to each glass, then place 2 eggs in each glass. Refrigerate for 4 hours, then drain and peel the eggs.
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