What are you supposed to do with the eggs and the vinegar? I can not find where I am supposed to add them to the recipe.

Yes, that part of the recipe is unclear. You will be mixing the eggs, vinegar and your choice of water together, and using that as the "ice cold liquid" the recipe calls for. Pie crusts made with eggs and an acid tend to be easier to roll out and supposedly more flaky and tender than those made the more traditional way. The egg is supplying the moisture in this case, in place of the usual amounts of ice water other recipes call for. In any event, you may or may not need to use all of your liquid mixture. It will all depend on how damp your flour and kitchen air are. So you will still want to add it by the spoonful, rather than simply dump it all in all at once. Any slight vinegar smell will disappear in the baking, so don't be alarmed if you notice it.