PARTS
— 12 eggs
— 2 small beets or 1 large, chopped
— 3 cups water
— 1 cup white vinegar
— Big pinch of salt
— Smaller pinch of sugar
— Sprig of tarragon (optional) 

CLUES
1. Bring a medium pot of salted water to a boil. Add eggs and cook for 6-8 minutes (depending on how runny you like 'em). Once cooked, remove with a slotted spoon and place in a bowl of ice water to chill.
2. While the eggs cool, add beets, water, vinegar, salt and sugar to pot from eggs. Bring to a boil, then lower heat to medium and simmer for 10 minutes. Turn off the heat and let cool. 
3. Once cool, peel the eggs and place them in the cooled beet brine inside an airtight container. Refrigerate overnight for brightest color.