| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | August 1994 | 1 | servings | |
INGREDIENTS
| 1 | cn | Sliced beets; drained, liquid |
| ; reserved (16-ounce) | ||
| 1/2 | c | Sugar |
| 1/2 | c | Cider vinegar |
| 6 | Whole black peppercorns | |
| 6 | Whole allspice berries | |
| 6 | Hard-boiled eggs; shelled | |
| 1 | sm | Onion; sliced |
INSTRUCTIONS
Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.) Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve. 6 appetizer servings. Bon Appetit August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life begins with Jesus”