Quick and Easy Pickled/Beet Eggs

Quick and Easy Pickled/Beet Eggs

We, like many people these days, do not like to let things go to waste. One of the things that us Americans waste more than anything else is food and food products. If you enjoy pickled beets but never know what to do with the juice OR you usually dump it down the sink STOP! I have a wonderful solution to help you get more out of that juice and the money you have spent on either making it or buying it.

We like to use quail eggs when making our pickled beet eggs. The reason is because these eggs are much richer and creamier in texture than standard chicken eggs. They also take up the flavor and color much better than chicken eggs do but if you do not have quail eggs available to you then good quality free range chicken eggs will do as well. 

Items used:

12 quail eggs

1 pint glass jar with a lid (larger jar for chicken eggs)

1/2 jar (16oz) of pickled beets, only juice is needed (we use Aunt Nellie’s pickled beets)

First you need to hard boil the eggs (this works for both standard chicken and quail eggs) 

• cover eggs completely with cool water. make sure there is about an inch or more of water covering all the eggs. add about 2 tablespoons of cooking oil to water to make peeling easier.
• bring water in pan to a rolling boil.
• turn off water and allow to cool for about 5min.
• move pan to sink and run cold water directly into pan of hot water/eggs until eggs are cool when held.   

Next you must peel eggs

• hit both the large/rounded end and the pointy/small end on a hard surface. 
• roll egg around on hard surface so shell is shattered all over egg.
• start peeling on small/pointy end by pinching egg shell and pulling (this is the hardest part in regards to peeling quail eggs). be sure you get some of the membrane with the shell and once you start pulling the shell should come off with the membrane in one solid ribbon like piece. 
• rinse egg off in a bowl of under running water and place in glass jar.       

Then you must add pickled/beet juice

• we like to pour the pickled/beet juice into egg jar over the sink due to risk of spills. pickled/beet juice STAINS not only the eggs in the liquid but everything it touches so try to not get it on your cloths or anything for that mater. also be sure to have a rag or paper towel handy so that you can wipe off the jar after putting its lid on and rinsing it    off in the sink.

Place in fridge and wait: 

(depending on how flavorful you like your eggs to be, not to mention how long you can bare to wait to eat these little morsels of goodness)

• Quail Eggs: 1-7 days depending on your preference in regards to taste 
• Chicken Eggs: 7-10 days depending on your preference  

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Enjoy your Pickled/Beet eggs alone, with crackers, on a sandwich, in a salad, or with pickled beet slices (our personal favorite)

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