Bloodshot Eggs

  • Level: Easy
  • Total: 50 min
  • Active: 10 min
  • Yield: 4 eggs
Save Recipe

Directions

  1. Place 4 eggs in a wide pot; cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Lightly tap the eggs against the counter to crack all over. Fill 2 tall, wide glasses three-quarters of the way with warm water. Stir in 1/2 teaspoon white vinegar and a few drops of red food coloring to each, then add 2 eggs to each glass. Refrigerate 4 hours, then drain and peel the eggs.

Classic Deviled Eggs

Perfect Poached Eggs

Egg-in-a-Hole

Hard Boiled Eggs

The Perfect Boiled Eggs

Deviled Eggs

Deviled Eggs

Perfect Scrambled Eggs