Easter Eggs A centuries' old tradition, fun for the whole family So easy, and so very beautiful. Place White Eggs in enough cold water to cover eggs completely, bring to rolling boil and cook (lower medium boil) an additional 10-12 minutes. Remove from heat and immediately place eggs in a large bowl of ICED cold water (or run eggs under very cold running water) to chill promptly to help the yolks stay bright yellow. Place Eggs (with spoon) in a small deep bowl or large sturdy glass (one for each color) with 3/4 cup warm water, 5 drops food coloring, and 2 teaspoons of white vinegar. Remove after 2 to 4 minutes (until desired color is reached) and dry with a paper towel. Refrigerate Promptly and always keep at or below 45 F until ready to use. Cracked or broken eggs and eggs kept out of the refrigerator for more than 2 hours, should be discarded. Delicious recipes using "boiled" hard cooked eggs, such as Aunt Thelma's Egg Salad and Classic Deviled Eggs can be found at Classic Egg Recipes. Please check out these links for more information on coloring eggs and the history of Easter: Coloring Eggs: Ekrainian Easter Eggs (Pysanky) History of the White House Egg Roll Coloring Eggs Easter Coloring Book & History of Easter A commercial site: www.Holidays.net/Easter Know of a cool Easter Egg page that is not listed, and would like to see it here? Email us!