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Dragon Eggs
March 20, 2016

All-in-all, this recipe worked pretty well... However, I feel like simmering them for 30min in that second round is a bit much. I'd suggest using a butter knife to tap and crack the eggs. When I tried to roll the eggs - it created a few large cracks that resulted in an excess of the dying mixture leaking into the egg. One of my eggs had such a big crack from this method - enough liquid leaked in that the entire shell came off - dying the entire egg brown. Like other users have mentioned - this is mainly for aesthetics, as opposed to taste. The one egg that got soaked in the mixture did have a noticeable taste difference, however (IMO). Also like another reviewer mentioned, I used my own deviled-egg recipe in place of the suggested one from above. Check photos for my results.

  1. 16 Ratings

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