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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Marbled 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.

Southern Living APRIL 2013

  • Yield: Makes 6 eggs
  • Hands-on:10 Minutes
  • Total:2 Hours, 50 Minutes

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

Preparation

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.

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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Marbled Eggs recipe

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