a wonderful success. The recipe I had used in the past
was much more difficult (called for brown sugar which
completely changed the flavor of the eggs). I found a
recipe in a back issue of Central PA Magazine, April 2006,
page 9. I want to share my version of the recipe because
I am so thrilled with it. It's easy too!
Buying these eggs at the deli will set you back at least
.75 each and they aren't really as good as homemade.
So if you like them -- make them yourself and save $$$.
RED BEET EGGS
- Quantity: 6 eggs, or a dozen. Your choice. (One can of sliced red beets will do nicely for at least a dozen eggs.)
- Cook eggs. Bring to a boil, then lower temperature so they will simmer for about 30 minutes. (See my hint below.) Set aside to cool in fresh cool water from the tap. Then shell under a slow running faucet.
- Combine: 2 cups vinegar (dark), 1 cup sugar, 3/4 cup water. Heat until sugar has dissolved.
- Pour liquid over canned (sliced version) beets.
- You may also cook fresh red beets, but I like canned so I won't go into that here. Add (shelled) hard cooked eggs.
- Refrigerate in an appropriate sized glass jar. Make in advance (24 to 36 hours) but they can be eaten before if you like.
HINT: 'Ripen' your fresh eggs before cooking (ie. let out of the 'frig for about 1 day or overnight) so that the egg shells will peel off nicely after you've hard cooked them. Otherwise, your fresh eggs will frustrate you because the shells may stick to the egg white and cause it to crack as you shell them.
Hope you enjoy the recipe!
