Wayne Boatwright wrote:
> 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
>

I would put salt on it and eat it. I don't think dipping a hard boiled
egg into salad dressing sounds very appetizing. A peeled egg is pretty
slippery too.

Susan B.