Pink Eggs
Brighten up your table with "Pink Eggs"—a show-stopping fusion of vibrant color and tangy flavor! This recipe transforms hard-boiled eggs into a captivating culinary delight by pickling them in a beet-infused brine, made with earthy cooked beets, white vinegar, and a touch of sweetness from sugar. The eggs soak up the liquid’s rich crimson hue, resulting in a visually stunning pink exterior that’s perfect for entertaining or as an elegant snack. Enhanced with aromatic additions like garlic, bay leaf, and peppercorns, these pickled eggs offer a bold, slightly tangy taste that pairs beautifully with salads, charcuterie boards, or as a standalone appetizer. With minimal prep and a wow-worthy aesthetic, "Pink Eggs" will elevate your kitchen game while showcasing the artisanal art of pickling.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 cup cooked beets (sliced or cubed)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 pieces garlic cloves (optional)
- 1 piece bay leaf
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes.
While the eggs are sitting in the hot water, prepare an ice bath by filling a large bowl with ice and cold water.
After 10 minutes, transfer the eggs to the ice bath to stop the cooking process and make them easier to peel. Let them cool for 5-10 minutes.
While the eggs are cooling, prepare the beet pickling liquid. In a medium saucepan, combine the cooked beets, white vinegar, water, sugar, salt, peppercorns, garlic (if using), and the bay leaf.
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes to allow the flavors to combine. Remove from heat and let the mixture cool to room temperature.
Once the eggs are cool, peel them carefully and place them in a glass jar or container that can be tightly sealed.
Pour the cooled beet pickling liquid over the eggs, ensuring they are fully submerged. If necessary, you can weigh the eggs down with a clean plate or use a smaller container inside the jar to keep them submerged.
Seal the jar and refrigerate the eggs for at least 12 hours, or up to 2 days, to allow the eggs to fully absorb the color and flavor of the pickling liquid.
When ready to serve, remove the eggs from the pickling liquid, pat them dry, and slice in half or quarters as desired. Enjoy as a snack, on a salad, or as part of a charcuterie board!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 41.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
