Natural Dyed Pickled Eggs

April 12, 2020


More than ever, we're having to rethink our favorite springtime traditions like dyeing eggs. We've all grown up with the chemically packages of egg dye found in local supermarkets, but in an effort to lean away from these dyes and unto more natural ones, we've decided it was due time we present (ta-da!): naturally dyed (and pickled!) eggs. Especially now, when we're doing our best to stay inside and socially distance, there's no better way to take on something traditional (with a twist!) that keeps you out of the supermarkets and in your kitchen with loved ones (queue: Zoom party)!

Ingredients:

4 Local Roots pasture raised eggs

Brine:

Each batch of the master brine below will yield enough liquid to cover for four pickled eggs

1 1/2 cup Vinegar

1/2 cup water

2 Tbsp. sugar

1 1/4 teaspoon Kosher Salt

Additional:

Spices and produce for the dye (see below)

Directions:

1. Boil the eggs by placing eggs gently in a pot of water, then bring water to a boil. Season water with a pinch of salt and a splash of white vinegar to make the eggs easier to peel. Boil for 8 minutes.

Rinse under cool water and peel while warm. If you’d like the marbled effect, do not peel the eggs: Roll them on the surface so that the shell shatters but does not come away from the egg itself.

2. Make the brine. Combine all your brining ingredients in a saucepan and bring to a low simmer - make sure sugar and salt is dissolved. 

Pink

2 small Local Roots beets, roasted, peeled, and quartered

2 star anise pods

Yellow

2 tsp. ground turmeric

1 tsp. ground ginger

1 tsp. ground mustard

4. Dye. Place the eggs in a glass jar with a tight-fitting, good-sealing lid. Pour the hot brine and its colorful add-ins on top. Secure the lid, then turn the jar upside down a couple of times to make sure the heat of the brine has touched all parts of the jar (and that every egg is fully submerged). Place in fridge after it has cooled - it is ready to eat (and photograph!) after a few hours or enjoy up to a week.

Recipe recreated from Food 52





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