Red Beet Eggs Recipe

Description

The perfect PA Dutch way to enjoy hard boiled eggs. Great for picnics and family gatherings.

Ingredients

• 6 eggs
• 1 quart jar Kitchen Kettle Pickled Beets

Instructions

Place eggs in a saucepan. Cover with cold water. Put lid on pan and place on the stove on medium heat. Bring water to a boil; turn off stove and let sit for 10 minutes on the burner. Drain hot water from eggs, and fill pan with cold water. When cool to the touch, peel eggs.

Place the Pickled Beet Juice in a covered container. Add the peeled hard cooked eggs, making sure that eggs are covered in the juice. Beets may be placed on top of the eggs to keep them submerged in the juice. Refrigerate for at least 24 hours before using. This will make the egg whites turn a dark red color. The longer they sit the darker they will get.

Tip:
To avoid rubbery eggs, be sure the eggs and beet juice are of a similar temperature when placing in your container.

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