Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2014 > 07 > 20140727_190206_beet-pickled-eggs.html
Beet Pickled Eggs
/posts/2014/07/20140727_190206_beet-pickled-eggs.html
You are viewing revision 08168d83 from 2021-01-21 12:32:02 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=08168d83 to a URL.
See the help page for more information.
I made beet pickled eggs based on my Dad's recipe below. I did the eggs in the already-steaming steamer as noted here[@rev] for 11-12 minutes. A few of the eggs exploded or cracked while cooking. My guess is that these eggs were too fresh (purchased that day) so there wasn't an air pocket to compress. This is, of course, just my rough guess. Anyway, I cracked them by banging them around in the pot after steaming and cold-shocking them which worked pretty well to get the shells off
I made too many. I had 16 eggs plus a whole red onion plus two cans of beets. The eggs fit but the rest of the stuff pushed me over. Next time, fewer eggs and less onion. I ended up setting aside some of the liquid and pickling the remaining beets separately.
I gave them two days and tried one (pictured below). As you can see, the pickling did not really fully penetrate (yet?). I am not sure if more time will help but I'll let it sit and see. You can tell that the yolk is just barely cooked which is perfect. 11-12 minutes is good to not have the eggs overcook.
Overall, the results were ok. Again, more time may help but I do think that the recipe is severely lacking in salt. I will have to compare it to some other recipes and see about adding back some salt. Also note that while this calls for a lot of sugar, you are not actually consuming too much with each beet. I should count the extra but it must be very little
from my dad:
Bring all liquid (including beet juice) to a gentle simmer to dissolve the sugar. Add the eggsto the bottom of the container. Put the rest on top to weigh it down and add the liquid. Once cooled enough, put in the fridge
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 8034
Original WP Pub Date: 2014-07-27_190206