Best Choice Eggs, Hardboiled
Best Choice Long Grain Rice
Place a ¼ cup of uncooked rice into a container with a lid. Add 5-6 drops of food coloring. Close the lid and shake until the coloring is mixed thoroughly. Add egg to the bowl, cover and shake. Remove egg and let dry. Repeat until complete.
A dozen Best Choice eggs
3 cups of yellow and red onion skins
1 red beet- sliced (optional)
2 tsp Best Choice white vinegar
2 quarts of water
1 cup of herbs or flowers for decoration
1 pair of nylon stockings
Prepare the stocks by cutting them into 5-inch squares. Creatively place herbs and flowers on each egg, sealing your herb or flower with a drop of water. Gently place each egg into the stocking and tie it at the end.
Add the onion skins (+ beets if using) and the vinegar to a large pot and cover with water. Bring to a boil and simmer for about 10 minutes.
Carefully add the eggs to the boiling water one by one and boil for 8 to 10 minutes to your liking.
Allow to cool completely.
At this point, you can remove the eggs from the hot water or you may refrigerate them in the liquid overnight for a deeper color.
Once cool enough to handle transfer each egg to a plate and cut the stocking with a pair of scissors. Discard the herbs and pat them dry with a paper towel. For extra shine, you may rub them with a little Best Choice olive oil or coconut oil.
Preheat oven to 325° F. Place each egg in the mold of a muffin tin, to ensure they don’t roll around too much. Bake for 20 minutes.