ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marbled Eggs

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 10 mins
Total time 2 hrs, 50 mins
Yield Makes 6 eggs
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

How to Make It

  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.