Rowena G's Recipes

Pickled Pink Eggs

Recipe by
1 - 7 days
Prep: 30 minutes | Cook: 45 minutes | Servings: 12 eggs
  • 1 medium red beetroot, unpeeled
  • 1 1/3 cups apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon whole black peppercorns
  • 5 small dried red chiles
  • One 3-inch cinnamon stick
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon salt
  • 12 large eggs
  • 2 tablespoons yellow mustard seeds
  • 1 large egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon cold water
  • 1 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Fine sea salt and freshly ground black pepper, to taste
  1. Wash and scrub the beetroot, trim and discard the ends, and slice  into 1/2-inch-thick rounds. Pour 3 cups cold water into a saucepan and add the beetroot, vinegar, sugar, peppercorns, chilles, cinnamon stick, coriander seeds, and salt. Bring to a simmer and cook for 10 minutes. Remove from the heat and let cool to room temperature. Pour the pickling liquid into a large storage container and refrigerate.
  2. Place the eggs in a large saucepan and add enough water to cover by 1 inch. Bring the water to a gentle simmer, boil for 1 minute, remove from the heat, and leave the eggs in the water for 8 minutes. Drain the eggs, gently crack the shells against the side of the pan, and add enough cold water to cover them. Peel the eggs underwater, discarding the shells and adding the eggs to the cold pickling liquid. You want the storage container to be sufficiently narrow so that the eggs are submerged in the pickling liquid. Cover and refrigerate the eggs, letting them steep in the pickling liquid at least overnight and up to 7 days. (The longer you leave the eggs submerged in the pickling liquid, the flashier the hot pink color and the more pervasive it will be throughout the egg.)

Make the honey-mustard mayo (optional)

  1. Pulverize the mustard seeds in a spice-devoted coffee grinder until finely ground but not powdery. In a food processor, combine the egg yolk, lemon juice, and water, and buzz to combine. With the machine running, begin to add the canola oil, drop by drop, until an emulsion forms. Then slowly add the rest of the canola oil, followed by the olive oil, pouring in a very thin but steady stream. Season with 4 teaspoons ground mustard seeds, the honey, the Dijon mustard, and salt and pepper to taste.
  2. To serve the pickled eggs, blot them dry on paper towels, cut each one in half, and set on a platter (a deviled egg platter, if you have one). Dollop a small spoonful honey-mustard mayonnaise over the yolk of each egg, and, if desired, sprinkle generously with the remaining hot mustard dust—that is, the finely ground mustard seeds

Ridiculously pink and I really enjoyed my first pickled egg experience. Great fun to serve.

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