Colourful red eggs that are both colourful and taste good!
They are guaranteed to impress your guests!
Split each egg into two equal parts and a dollop of mayonnaise and fish roe.
Tips and variations
- Hard-boil the eggs until fully set then cool completely in ice water before peeling for the cleanest peel.
- The longer the eggs marinate in the beet liquid the deeper the color and flavor. Three days gives a fully purple egg all the way through.
- Add star anise, cloves, or caraway seeds to the marinade for extra aromatic complexity and depth.
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🍷 Wine pairing
Pinot Noir rosé: The earthy sweetness of beetroot and the tang of vinegar call for a fresh, fruity rosé. A Pinot Noir rosé from Alsace or Burgundy is the ideal choice — its red berry notes echo the colour of the eggs and harmonise with the flavour.
Alternative: A light Gamay from Beaujolais works beautifully as a starter wine if you prefer something red.
Ingredients
Method
- Sterilize the jar in which you will store the eggs.
- Hard-boil the eggs and cool them in cold water.
- Peel the eggs carefully so that they retain a nice surface.
- Boil pickled brine with water, sugar and apple cider vinegar and let simmer for 15 min.
- Take out the sterilized jar, add the beets and eggs in layers.
- Pour over the juice you have boiled, make sure you have enough liquid so it completely covers the eggs.
- Cool and put in the fridge.
- Finished after approx. 24 hours.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Marinate for at least 24 hours for good color and flavor. For a deep purple color all the way through marinate for 3 to 5 days in the refrigerator.
They keep in the refrigerator in the marinade for up to 2 weeks. The flavor continues to develop and deepen the longer they sit.
They are excellent on a charcuterie board, as part of a Scandinavian buffet, sliced on rye bread with cream cheese, or as a colorful garnish for salads.