Pickled Beet Eggs

From Cook's Country | April​/May 2010

Why this recipe works:

Gently shaking the cooked eggs back and forth in the pan cracked the shells. When we soaked the lightly cracked eggs in ice water, the water seeped underneath the shells and made the eggs easier to peel. We knew our Pickled Beet Eggs were ready when the whites turned a gorgeous shade of… read more

Gently shaking the cooked eggs back and forth in the pan cracked the shells. When we soaked the lightly cracked eggs in ice water, the water seeped underneath the shells and made the eggs easier to peel. We knew our Pickled Beet Eggs were ready when the whites turned a gorgeous shade of beet-juice purple, which took a couple of days.

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Makes 24 eggs

The eggs are ready when the whites have turned a shade of beet-juice purple, which takes about 3 days.

Ingredients

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