| 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
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