It seems that no matter how careful I am while hard-boiling, a few eggs always get cracked. Perhaps they had weak shells, or the boil got a little too rolling, but whatever the reason, every Easter I get a few eggs that are a little the worse for wear before they even get to the dye. My daughter and I have evolved a tradition for taking care of these woebegone things. After all the pretty eggs have been dunked and dipped and set to dry, we start getting a little crazy with the dye. Red and green dye are dripped directly into the cracks and allowed to run around the eggs and dry, and then the eggs are dunked into whatever colors we want for however long we feel like it, which usually results in some pretty evil-looking colors. (Although, Kit sometimes likes to do a “fresh dead” egg; one that doesn’t immediately look all that gruesome.)
And when you remove the shell, you reveal another little surprise! The food coloring seeps through the cracks and stains the egg white. If you’re a kid, or a kid at heart, eating something that looks so gross is a lot of fun! I recommend a dash of salt and polish sausage with horseradish as complements.