Oh so Easter-basket pretty! And yet ever so simple, just hard-boiled eggs soaked overnight in beet juice. Don't worry, soaking transfers beet color, not beet flavor.
Cooking eggs should be simple. Hard-boiled eggs may "look" simple but they can be tricky to cook. The eggs can turn out too soft (undercooked) or too hard and crumbly (overcooked) or ringed with green (cooked improperly) or impossible to peel (probably too fresh). For each problem, someone supplies a list of tricks aka solutions. No more.
I clipped this "perfect hard-boiled eggs every time" recipe so long ago there's no memory of its source. But this technique (a recipe for hard-cooked eggs? I suppose it's that!) creates perfect hard-boil eggs. Every time. With both fresh eggs (which are said to be still trickier) and older eggs. The trick is to live by the clock for precision timing is the key. Get out your timer!
UPDATE I dye cooked eggs with natural beet juice every Easter now. At first, people kind of freak out, then, when they realize they taste just the same as regular eggs, they're crazy for them, because they're just eggs, not deviled eggs. (This is how I make Deviled Eggs, just a simple garnish takes deviled eggs from so-so to spectacular.) Enjoy!
PERFECT HARD-BOILED RUBY EGGS
FOR PERFECT HARD-BOILED EGGS
Place 6 eggs (or as many as will fit) in a single layer in a saucepan. Cover with water plus an inch.
Bring the water to boil on HIGH. (Here, I set the timer for 5 minutes and carry on with whatever I'm doing so long as it's within hearing of the timer. The water won't be boiling when the timer goes off but is close to boiling so I hang close and pay close attention.)
Prepare the ice bath. This is 2 - 3 cups of ice cubes in a large bowl, filled with cold water but leaving room for the eggs.
Just as the water begins to boil, let it boil hard for 1 minute – set the timer!
Turn off the heat (remove from the element if it's an electric stove) but do not drain. Cover the saucepan and let sit for 10 minutes – set the timer!
Drain the eggs and gently lower them into the ice bath. (I usually gently lift the eggs out of the water with a slotted spoon into a colander that fits into the bowl of ice water, then settle the colander into the ice, being sure to cover the eggs completely.) Let cool for 5 minutes – set the timer!
Peel. That's it!
FOR RUBY EGGS
Soak the peeled eggs in a bowl of canned beet juice for 24 hours.
For PICKLED Ruby Eggs, soak the peeled eggs in a bowl of PICKLED beet juice for 24 hours. (I haven't actually done this but a reader/commenter suggests it.)
Use up the beets themselves with easy and handy refrigerator pickles called Swedish Beets or the delicious Secret-Ingredient Wine & Fruit Salad.
When slicing, wipe off the knife after each egg, it will help prevent the beet color staining the edges of the yolk.
After slicing, the beet color starts to leech into the yolk after a couple of hours, time accordingly.
Because the eggs are peeled, they won't last forever like hard-cooked eggs still in their shells. I'd plan to use within 48 hours.
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MORE EASTER RECIPES~ Hot Cross Buns ~
traditional during all of Easter but especially on Good Friday
~ Asparagus Custard Tart ~
perfect for brunch, impressive-looking but oh-so-easy
~ Lemon Pots ~
simple lemon custard tucked into egg shells
~ more Easter recipes ~
from Kitchen Parade