Savory beetroot eggs: for Easter and for all days
If you like sour gürkchen and silver onions, you will love this recipe too! It also looks very pretty - the eggs are dark pink to light pink when cut. Then in the middle of the yolk - very pretty on the cress bed!
You have to prepare them 4 days before you want to serve them. But that is fast and easy.
You need: 10 hard-boiled eggs (9 minutes long)
2 glasses of pickled beetroot, whole or in ribbed slices. The whole one cuts even small!
For the liquid for insertion:
For measuring, take a normal coffee cup, not a mug:
1 cup of water
1 half cup of red wine vinegar
1 half cup of sugar
2 bay leaves, 2 cloves
The liquid from the two glasses
2 teaspoons salt
1 large onion cut into rings
This is boiled until the sugar has dissolved. Mix well. Allow to cool slightly.
The peeled eggs, along with the beetroot slices, are now placed in a large screw jar or a porcelain container that can be closed. If you take plastic, it stays eternally pink. Old bowling vases from Uroma fit well, you can close them with foil and rubber band.
Eggs and beetroot slices are now doused with the broth. Close well and refrigerate, below 10 degrees on the balcony - does not take up so much space - kept 3 - 5 days. The longer, the pinker!
To crisp bread on cress and chive butter, these eggs are a delicacy!
