Source: Martha Stewart Living, April 1999
- 5 packages dark-red edible Greek egg dye
- 5 packages bright-red edible Greek egg dye
- 1/2 teaspoon setting powder
- 16 large eggs
Place both dyes in a large saucepan. Pour 1 cup boiling water over dye, and stir with a metal spoon until dissolved. Stir in the setting powder. Add 6 cups cold water.
Place eggs in liquid; if necessary, add more cold water to completely cover eggs. Very gently simmer eggs for 15 minutes. Using a slotted spoon, transfer an egg to a double thickness of paper towel; gently roll egg to dry. Store egg in egg carton. Repeat with remaining eggs; chill until ready to use.