Did you serve them whole or halved? If they were halved, did you put
anything on top?

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On Sun, 17 Apr 2005 03:44:46 -0400, Bob (this one) wrote:

> Hard-cooked 36 eggs day before yesterday. Chilled them in ice water
> until cold (like 20 minutes) and divided them into 3 groups. Rolled them
> gently on the countertop to crack the shells slightly and put them into
> 3 different coloring solutions overnight.
> 1) tea
> 2) beet juice
> 3) puree of basil (thinned with rice vinegar)
>
> Yesterday, I took them out of the coloring solutions, rinsed them and
> rolled them on the counter to crack the shells a bit more. Divided each
> group in half and put them into different color solutions. So 6 eggs
> done with tea went into the beet juice and 6 went into the basil, etc..
>
> Switched them all that way. Today, took them out of the coloring
> solutions, rinsed them and peeled the whole bunch. They look like pieces
> of marble. Grained and veined like egg-shapes carved from exotic rocks.
> Only slight flavor effects. Brought them to a friend's house for a
> party. Maybe 20 people. Eggs all gone. Did some dips - mostly variations
> on salad dressings - for the eggs. Good food.
>
> They really did look cool.
>
> Pastorio