Chef Sean Olnowich, executive chef of New York City’s Bounce Sporting Club, has a laundry (or grocery, for that matter) list , of ingredients that will change the shell from simple to splendid. To get a deep purple hue, use your “leftover” red wine to create a gorgeous egg.
Hard-boil an egg in a quart of water, 2-3 tbsp. of distilled vinegar and the red wine for 20 minutes.
To intensify the colors, let the liquid cool with the egg in it and/or refrigerate it overnight.