Pickled Eggs & Beets
We are having our annual Family Fun Day in a week and these will look so pretty in dishes on the buffet table!
How to Hard Boil a Perfect Egg
This morning I hard-boiled 24 eggs. Please let me share the secret of perfect hard-boiled eggs with you. When you use this method your eggs will turn out perfectly - with beautiful yellow centres (not grey which means they were overcooked) and whites that are soft and tender yet cooked (and not rubbery!)
So back to my pickled eggs and beets. I hardboiled 24 eggs using the method above. While they were cooking and then cooling in the refrigerator, I took 2 jars of pickled beets and drained them. Reserve the juice and place in a medium size saucepan. Put the beets (slices or whole beets, it doesn't matter which) into a small bowl.
Bring the vinegar-beet juice mixture to a boil and then simmer for 10 minutes. By now your eggs are ready to peel. If you crack the eggs at the larger end (not the pointed end) they are slightly easier to peel. If you are lucky enough to get under that little membrane between the egg white and the hard shell, the shell will come off much easier.
|Beets, onions and eggs|
Once the beet juice mixture has simmered for 10 minutes, you can start layering your hard-boiled eggs and sliced onions and beets into sterilized Mason Jars. I used 1 Litre jars and put 6 eggs in each. I wished afterwards that I had layered starting with beets then onions then eggs then beets and onions but I didn't. I just put in the eggs, then the beets then the onions.
|Beet juice, vinegar & sugar mix|
Let them sit at least 3 or 4 days before you eat them. I'm going to slice mine in half and arrange on platters for my family. The longer the eggs sit in the beet juice the darker red they will turn.
Layering the eggs, beets and onions in sterilized Mason Jars
Pouring the beet juice mixture into the jars
Jars are sealed and ready for refrigeration or a 10 minute hot water bath
Finished product. Image from SimplyRecipes because mine aren't ready yet