Red Beet Eggs
Neither Plagioclase nor I am a big fan of unadulterated hard-boiled eggs, but give ‘em some vinegar or mustard, and they’re ok! When we lived in south-central Pennsylvania, I had the opportunity to try Red Beet Eggs. These are pickled eggs. Like all such “folk” recipes, everyone has their own method, and since I didn’t keep the version I learned when I lived there, I went to the ‘net and amalgammed a recipe.
Here’s what I did:
Hard cook a dozen large eggs, let cool and peel. I don’t know about you, but I can never get every egg to peel properly. Usually, there’s one or two that look like they’ve been nibbled by ducks. But no matter, the color hides many imperfections.
Thinly slice an onion into half-rings. I used a small one, but a medium one would be ok, too.
Open a can (14-16 oz? not the smallest one) of whole beets, and drain the liquid into a saucepan. Next time I’ll probably use two cans for a dozen eggs. Bring the liquid to boil with about 1/4 cup of sugar. More sugar wouldn’t be a bad thing (for reference: I prefer sweet pickles to dill). Throw in a bunch (10? 20?) of whole black peppercorns. Some people also put in a cinnamon stick. I didn’t this time, but I may next time. When the sugar’s dissolved, turn off the heat. When it cools a little bit, add an equal amount of vinegar (I’ve used white, but I prefer cider) to the beet juice, and mix together. Taste it. Sweet enough? Adjust as needed.
Into a clean jar, place some onions, some beets and some eggs. Keep layering until you run out of stuff. Pour the beet juice/vinegar over the stuff in the jar so it covers everything. If there’s not enough liquid, add vinegar and water (50-50) until the eggs are covered. Stir. I used a big jar, so I had room to get a spoon in it. Cover tightly and put in the refrigerator.
Wait. The longer you wait, the pinker the eggs get, and the more intense the flavor. If you want a very pretty salad, pick out an egg after about 3 days, slice it in half — there’s the clean yellow, a largish white field, and a ring of magenta around the edge — and serve it on fresh spinach. Add some of the onion and/or beets for additional color.
Hmm… I think it’s time for lunch!
