Problem: Article: the eggs. Place 7 eggs into a large saucepan. Cover them with 1 inch (2.5 cm) of cold water, then add a dash of salt. Cover the pot with a lid, and boil the eggs for 10 minutes. Turn the stove off, and let them sit for another 15 minutes. Don’t remove the lid.  You can use a different hard boiling method if you prefer. The color of the egg shells does not matter; you can use white or brown eggs. You can use a different recipe than the one that is provided. In this case, just boil however many eggs that your recipe calls for. Do not remove the shells. Instead, crack them by gently pressing down on the eggs as you roll them across the counter. Try to distribute the cracks as evenly across the shell as you can. The more cracks you create, the more dye will get into the egg white.  This method will give you a delicate, crackled pattern on the outside of the egg white. The rest of the egg white will still be white, after you cut it. Leave the shells on the eggs. Do not peel them off. Fill a cup 3/4 of the way with hot water. Add 1/2 teaspoon of distilled vinegar and a few drops of food coloring. Repeat this step for each color you want to make.  The more food coloring you add, the deeper the color will be. Each cup will only be able to hold 1 or 2 eggs, so you may need end up with multiple cups that are the same color. Don't worry, the vinegar won't affect the taste of the eggs much. It will help the dye adhere better, however. The soaking time is longer for this method than for the other because you haven't removed the shells. During this time, the dye will seep through the cracks and into the egg whites. Thanks to the cracked shell, the egg whites will have colored lines crisscrossing over them. When you cut them in half, however, the inside of the egg whites will still be white. Scoop the yolks into a bowl, then mash them up with a fork. Add the mayonnaise, mustard, parsley, and salt, then stir everything together. Keep stirring until texture is smooth and creamy.  You can use 1 1/2 teaspoons of fresh parsley instead of dried parsley. You can use plain salt instead of seasoned salt. Set a piping bag into a tall glass, then pull the top edge down over the rim. Scoop the filling into the bag with a spoon, then tie the top off. Cut the tip off with scissors. For a fancier touch, fit the piping bag with a star-shaped decorating tip first. Arrange the egg whites on their serving dish first, with the sliced side facing up. Use the piping bag to fill the well in the middle of each egg white. If the piping bag is too difficult to use, you can scoop the filling into the wells with a small spoon instead. An hour would be even better. Once the eggs are chilled, they are ready to serve. For a fancier touch, garnish them with a sprinkle of paprika.
Summary: Hard boil Rinse the eggs with cool water, then crack the shells. Prepare your dye bath using water, food coloring, and vinegar. Leave the cups in the fridge for 4 hours. Peel the shells off, then cut the eggs in half lengthwise. Use the yolks to prepare your desired filling. Transfer the filling into a piping bag. Pipe the the filling into the egg whites. Leave the eggs in the fridge for at least 30 minutes.

Problem: Article: Agar usually comes in three forms: powder, flakes, or a bar. All three work equally well; the real difference is ease of preparation. Powdered Agar is usually the easiest to use, as it can be substituted for gelatin in a 1:1 ratio (1 teaspoon gelatin is equivalent to 1 teaspoon Agar powder). The powder also dissolves easier than flakes or bars.If you're not sure which type to use, default to the powdered Agar.  Agar bars are white, lightweight and made of freeze-dried Agar. They can be ground in a coffee or spice grinder so they dissolve easier or can be broken up by hand. One bar is equivalent to 2 teaspoons of Agar powder.  Agar flakes can also be ground in a coffee or spice grinder and are less concentrated than the powder. They are white and look a little like fish food. 2 tablespoons (29.6 ml) of Agar is roughly equivalent to 2 teaspoons of Agar powder.  Look for Agar in natural food stores, Asian grocery stores, or online. The firmness of the gel is determined by the amount of Agar you add. If your recipe doesn't give you a measurement, you can follow this rule of thumb: to thicken 1 cup (.25 liters) of liquid, use 1 teaspoon Agar powder, 1 tablespoon (14.8 ml) Agar flakes, or 1/2 Agar bar.  If you are substituting gelatin with Agar you can use the same amount of Agar powder to thicken the recipe. Otherwise, for every teaspoon of gelatin you will need to use 1 tablespoon (14.8 ml) flakes or 1/2 bar. If you are trying to jellify a somewhat acidic liquid, such as those derived from citrus fruits or strawberry, you may need to add more Agar.  Some fruits are too acidic or contain enzymes that prevent gelling and must be broken down by being cooked first. These fruits include kiwi, pineapple, fresh figs, papaya, mango, and peaches.  Using canned versions of these fruits will cut out the extra step of cooking them, since canned fruits have all been pre-cooked. You can also hydrate the Agar in boiling water and then mix in the acidic liquid. The powder should simmer for about 5 minutes while the flakes and bars should take between 10-15 minutes. Stir the solution until the Agar is completely dissolved. This process will hydrate the Agar, which will allow it to jellify the liquid when it cools.  Warm up the liquid as much as possible. One advantage of Agar is that it begins to set at a higher temperature than gelatin, so it is a solid at room temperature or even when you warm it up. The liquid will begin to gel when it falls below 113°F (45°C). Because the addition of other ingredients may cause the temperature to drop and the Agar to set before you are ready, getting the liquid as hot as you can will make it less likely to drop below 113°F (45°C) until you remove it from heat.  If you are making an alcoholic gel, boil the Agar with any juices or mixers first, then whisk the alcohol in at the very last moment. This will prevent the alcohol from evaporating. The mixture will begin to gel when it reaches 104°F to 113°F (40°C to 45°C) and will stay in this form as long as it stays below 175°F (80°C). You don't need to refrigerate the gel unless you want to serve it cool, so you can leave your dish sitting out at room-temperature without it melting or collapsing.  If you're not sure if you used the right amount of Agar, pour a small amount in a cold bowl to see if it firms up. If it doesn't set after 30 seconds, add more Agar. If it's too firm for your liking, add more liquid.  Don't stir or shake the Agar jelly until it has completely set, or it will collapse.  Don't grease, line, or oil the mold before pouring in the mixture. It should pop out of your mold just fine, and these things can actually affect how well your mixture gels.  Unlike gelatin, you can melt the gelled mixture (if you wanted to add another ingredient, pour it into a different mold, add more agar to make the gel more firm or add more liquid to soften it), bring it to a boil again, then cool it again without compromising its gelling abilities.
Summary:
Find Agar and decide which form works best for you. Add Agar to the liquid and mix with a whisk. Bring the solution to a boil and allow it to simmer. Pour the mixture into a mold or container and leave it out at room-temperature to gel.