On Mon 18 Apr 2005 03:57:05p, sueb wrote in rec.food.cooking:

>
> 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.
>>
>
> It sounds nifty. How did you serve them? Whole, cut in half, like
> deviled eggs? I can't imagine dipping a hard boiled egg....
>
> Susan B.
>

If he served them with dips, what else would you do?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974