To boil the eggs without cracking them, put them in a single layer in a large pot and cover completely with cold water. Put the pot on the stove and heat over a medium heat until large bubbles start to break the surface. Put the lid on the pot and remove from the heat. Stand for 15 minutes then rinse eggs under cold water. Set aside to cool completely.

For each colour you want to use, put about 20 drops of food colouring and a good splash of vinegar (a tablespoon is a good start but add more if you’re using a bowl instead of a glass) in the bottom of a small glass or bowl.

Half fill the glass with boiling water then gently lower the egg in. Top up with more water if it doesn’t cover the egg.

Check the eggs after a couple of minutes by lifting them from the glass with tongs. Return to the glass if the colour isn’t deep enough or put them on paper towels to dry.

Eggs can be eaten the same day as they are dyed or will keep for up to a week for decoration (but don’t eat them if they are this old!).