BLOODSHOT EGGS
Provided by Food Network Kitchen
Time 50m
Yield 4 eggs
Steps:
- 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.
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Lawrence Martinz
[email protected]I'll be making these eggs again for sure.
Alif Hosain
[email protected]I would definitely recommend this recipe to anyone who loves eggs.
Amos Malasha
[email protected]These eggs are a great way to add some fun to your breakfast routine. They're also really easy to make.
Abu Ahmed Hussain
[email protected]I'm not sure what went wrong, but my eggs turned out really dry. I think I might have overcooked them.
Castle Henry
[email protected]These eggs were delicious! I loved the combination of the runny yolk and the smoky bacon flavor.
Tigest Gebra
[email protected]I thought these eggs were a bit too salty for my taste. I would recommend using less salt if you're making them.
Yogi Legend2010
[email protected]These eggs were so much fun to make! My kids loved helping me crack the eggs and add the food coloring. They were also really impressed with how they turned out.
Sultan Arif
[email protected]I've never had bloodshot eggs before, but I was pleasantly surprised by how much I enjoyed them. They were rich and flavorful, with a slightly runny yolk. I'll definitely be making them again.
Doug Gouldson
[email protected]These bloodshot eggs were a hit at my Halloween party! They were so easy to make and they looked so realistic. I'll definitely be making them again next year.