I prefer a third option - dye raw eggs. This year we dyed 12 hard-boiled eggs (easy for our family of 3 to eat in a week) plus 18 raw eggs. It's much easier to use up raw eggs than hard-boiled eggs. Obviously, if you are not gentle with the raw eggs, you have a mess to deal with, but Trevor has been dyeing raw eggs since he was 2 and hasn't broken one yet.
When I first started brainstorming my list of 40 Things, I added "make hollandaise sauce" to the list. I later added "poach eggs." I didn't think about linking the two together until later, when I realized I'd listed the two main components of Eggs Benedict. What a perfect way to use up some of the raw eggs we'd dyed!
I consulted a few recipes, then started on my hollandaise. I whisked 2 egg yolks with 1.5 teaspoons lemon juice until the mixture was thick and frothy. I melted 1/4 c. of salted butter.
I slowly drizzled in the melted butter, whisking the whole time. When all the butter was incorporated and the sauce was thickened and doubled in volume, I set it aside.
I turned my attention to the poached egg. I followed Alton Brown's directions for poaching eggs exactly, which resulted in the perfect poached egg. I was really surprised how easy it was. Why haven't I been doing this all these years?
I assembled my Eggs Benedict and served it with a side salad (notice the hard-boiled eggs!). Absolutely delicious! And so quick and easy!
Goal #16 accomplished! (And 5 of the dyed eggs used up.)