Last night we had homemade potpie, the Amish type, not the pie crust variety. One of these days I will remember to take pictures start to finish and post the recipe to the blog. Potpie is delicious, but rather heavy, and can be a bit bland, I like to add a side dish with a little pop. Last night I decided to serve pickled eggs alongside the potpie. Red beet pickled eggs are another Pennsylvania Dutch delicacy. They are so much more appetizing in appearance than plain pickled eggs. The history of pickled eggs can be found here: Red Beet Eggs. Garnishing my pickled eggs are tiny pea sprouts called “Microgreens.” I love the appearance and taste of my pea sprouts. They add a taste of springtime to a winter meal.
Microgreen Blog Links can be found here:
Microgreens Part I
Microgreens Part II
Microgreens Part III
I am including my recipe for pickled eggs. Try not to use a brand new carton of fresh eggs. Peeling the shells off of very fresh eggs can be frustrating. To best boil eggs for pickling, place eggs that are a week or two old in a saucepan of cold water, add a dash of salt or vinegar to the water, bring to a rolling boil. As soon as the water reaches a full boil, cover the pan with a tightly fitting lid. Leave eggs in covered pan until the water cools to room temperature. Peel eggs. I’ve found the best way is to lightly crack the shell against the cabinet top on all sides, top and bottom too. I then gently roll the egg between my palms and the shell usually separates and slips off. (It is a good idea make sure the thin membrane that sometimes sticks to a boiled eggs is removed. This membrane will mar the surface of the pickled egg if left in place.)
RED BEET EGGS
1 14 -15 oz can sliced beets (Second can on hand for adding color later in week)
1 Cup vinegar (1/4 cup extra on hand for adding later in week)
1/3 Cup sugar
1/2 Cup water
Peppercorns if desired (I use plain old pepper out of the shaker, as much as you like)
Bring to a boil and let sit for an hour or gently simmer all ingredients together for one hour. Strain.
I find a large mason jar works great for making my pickled eggs. I put about 8-10 eggs, more if they will fit, into the jar. I then pour the strained juice into the jar. Make sure all surfaces of the eggs are covered. Put a lid on jar, cool down, and place in the fridge. You can use any type of container, but I like glass, plastic has too chemicals that can leach into your finished eggs.
In about two days I check the color of the eggs. Often, I decide they are too pale, and I pour about two inches of the original liquid out and add fresh beet juice right out of the can, and an inch or two of fresh vinegar. This seems to boost the color absorption of the eggs.
In a week the eggs are ready. Cut in half or slice in thin wedges as a garnish. For those who love vinegar, do as some in our family do, pop out the yolk, fill the empty space with vinegar and pop in your mouth. ZING go the taste buds! This technique isn’t for the faint of heart or appetite.
Microgreens growing in winter.