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  Eggs 1 Dozen
  Beet juice 1⁄2 Cup (8 tbs) (From Canned Beets)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Mixed pickling spices 1 Tablespoon

1. Place eggs in large saucepan; pour in cold water to cover. Cover pan; bring water to boiling, then simmer 15 to 20 minutes, or till hard-cooked. (Do not let the water boil.)
2. Set pan and eggs under cold running water until eggs are cool, then shell; place in a large bowl.
3. Bring beet juice, cider vinegar, sugar and pickling spices to boiling in same saucepan; pour over eggs. Let stand, turning several times, 1 hour, or until whites are tinted a rich pink; drain; cover and chill until serving time. Slice in halves to serve.

Recipe Summary

Cook Time: 
80 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1066 Calories from Fat 472

% Daily Value*

Total Fat 52 g80.7%

Saturated Fat 16.4 g81.8%

Trans Fat 0 g

Cholesterol 2233.2 mg744.4%

Sodium 797.3 mg33.2%

Total Carbohydrates 76 g25.2%

Dietary Fiber 4 g16.1%

Sugars 66 g

Protein 67 g135%

Vitamin A 51.4% Vitamin C 4.2%

Calcium 28.9% Iron 61.3%

*Based on a 2000 Calorie diet


Pink Eggs Recipe