How can I make those REALLY vibrant color Easter eggs?
Ordinary food colouring that comes in little bottles will do. You use 1 – 2 teaspoons for 1/4 litre (1 cup) of water, and add 1 tablepoon of vinegar. Make sure the bowl/cup (clean food tins will do) you are using is big enough to take an egg as well without overflowing. The eggs have to be still hot from boiling (put into cold water, bring to the boil and boil for another 5 minutes). Put them into the colouring and leave until sufficient depth of colouring is reached. Take your egg out, let it dry and polish it with a cloth and a drop of oil or a bit of butter. A bacon rind does it, too. The eggs will keep in the fridge for several days.
