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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pickled beets give Chinese tea eggs a colorful flavor makeover. To get a finely etched marbled look, peel eggs after 2 hours. For more pronounced pickled-beet flavor and uniform color, chill eggs for the full 24 hours. Ingredients:
3 medium-size fresh beets, peeled and thinly sliced |
2 1/2 cups water |
1 cup apple cider vinegar |
1/3 cup sugar |
1/4 cup table salt |
1/4 cup thinly sliced red onion |
1 teaspoon dried crushed red pepper |
6 large hard-cooked eggs |
Directions:
1. Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours.
2. How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer.
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