Have you ever had a beet pickled egg? They are objects of beauty, pluck, vibrancy and delight. Just look at them for goodness sake! I dare you not to smile, ooh and aah, then toss one back. Then one more. The technique to make these is simple and the effect, dazzling. I'll do anything for color . . .
Slightly sour, heady with savory whole spices and rich with a tender yolk -- these eggs are arrogant in their splendor. They are the champion of afternoon snacks (or outstanding cocktail fare).
What to wash the bright egg down with? My favorite grocery store brand tea blend -- Tazo's Zen Tea. This comobonation of green tea, spearmint and lemon grass is the perfect soothsayer to the acidic, bold flavors of the pickled egg. It's a calming, healing and aromatic tea; ideal for afternoon. It has a little caffeine so can help bridge the sometimes interminable gap between lunch and dinner. Those blasted 5 or 6 hours can seem to go for ages when you're an eater like me!
Pickled Eggs
makes 12 halves
6 eggs
1 can beets with juice
1 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon peppercorns (I used fiery pink peppercorns)
1 cinnamon stick
1 bay leaf
fresh dill + dill flowers
1 teaspoon salt
Hard boil the eggs and discard the shells. In a large jar or bowl, prepare your brine by mixing vinegar, beet juice, beets, sugar, and spices. Stir the ingredients to evenly distribute everything. Lower the cooked eggs into the brine and cover for 12 hours, or up to 3 days. The longer you leave them to sit, the more pink and pickley they'll taste.
Slice in half and serve with extra dill flowers as garnish.
I can't help but be attracted to anything in pink- and these pickled eggs look like a fantastic afternoon pick-me-up. I wouldn't have thought to pair them with green tea.
ReplyDeletepink, it gets me every time too! the combo of soothing green and bright tangy egg is great - let me know what you think if you try it!
ReplyDeleteplease i beg you have some mercy. eat these at home any time you want, but please please please do not put these in a lunch box for anyone. the aroma will make the child and the adult an outcast in the school cafeteria or the office.
ReplyDeletewow, anonymous - i've never noticed them to be very smelly at all. besides i was the child with garlic hummus in my lunch and really relished the flavor and savory smell!
ReplyDeleteI am 70 years old. I can trace my family heritage back to Plimoth Plantation. I have been making pickled eggs with beets for well over 50 years.
ReplyDeleteBUT, thank you for telling me how to do it "properly."
Carrion, please.
DocChuck
Your blog is beautiful...so happy to find you through my daughter Haleigh...may serve these gorgeous eggs at a tea party I will be giving for my mother's birthday...she will be 85 and we are having a few of her friends over for a proper tea...goodness these beauties are likely to upstage the curried chicken salad and our heirloom scones! thanks for the inspiration...
ReplyDeleteJermaine
Talk about a conversation starter for any holiday party! These are going on my list. Love your blog and your profiles, I'll be back for more!
ReplyDeleteHow very, very pretty theses eggs are. Just discovered your blog, loving the idea of meeting people over a cuppa, I do hope that builder's tea will be featured alongside the refined Japanese blends and chai. Fascinating how different cultures and people can make all these varied things with dried leaves and hot water!
ReplyDeleteLove love these! They are perfect for Easter! xx
ReplyDeleteSounds delicious! Does anyone know if I could use actual fresh beet juice instead of canned? I know, I know, I'm one of *those* people. :)
ReplyDeletei've always been shy about pickled eggs, but i think i'd be brave enough to bite into a purple one. really gorgeous.
ReplyDeleteI grew up in the Pennsylvania Dutch country. These eggs are a part of my childhood. For me they are a real comfort food. I cheat, I do use canned pickled beets to make them.
ReplyDeleteI make them using the juice from my beet pickles.
ReplyDelete