Red eggs

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.