Pierce blunt ends of eggs with a straight pin or egg piercer. Place eggs in a large pot and cover with cold water. (Top of water should be about 1-inch above the eggs.)

Bring to a boil over medium-high heat. Remove from heat, cover and set aside for 8 to 10 minutes. Place in the sink and fill pot with cold water until the water in the pot has reached a cold temperature. Carefully remove and dry eggs.

Crumple an 8×8-inch piece of wax paper. Uncrumple. In the center, add a small amount (1/4 to 1/2 teaspoon) gilded gold. Crumple the paper again to distribute the gilded gold. Place an egg in the center, and crumple wax paper around it to transfer the gilded gold onto the egg. Return to egg carton until dry.

Store in a cool, dry place or in the fridge. Do not eat.