Beetroot And Lovage Pickled Eggs. Hello friends, fancy making some Beetroot And Lovage Pickled Eggs?

(Updated post. First published here 3rd December 2016).

Eggs genuinely are one of the most nutrient-dense food that we can eat as a human. Few things rival this perfect food source.

So long as you’re eating a healthy diet, avoiding processed food and table-salt, eating eggs will not add to your cholesterol. I’m aware that this contradicts most people’s view, but it’s absolutely true.

The more eggs we can eat the better. They’re high in protein and packed with myriad vitamins and minerals like B6, B12, A, D, E, K zinc, iron, copper, and other essential fatty acids and omega oils.

How To Make Beetroot And Lovage Pickled Eggs:

Ingredients:

• 12 medium free range eggs at room temperature
• 500g distilled malt picking vinegar
• 3 medium beetroots, grated (retaining as much purple juice as possible)
• 6 medium-sized fresh lovage leaves

 

How To Make Beetroot And Lovage Pickled Eggs:

1. Bring a large pan of water to the boil (the pan needs to fit the 12 eggs in, with plenty of additional water so the temperature doesn’t drop too much when the eggs are added).
2. Ensure the water is rapidly boiling. Gently add all the eggs and cook for precisely 6 minutes and 30 seconds. Immediately discard the boiling water and run the eggs under cold water for 5 minutes. Allow them to sit for a further 5 in the pan of cold water.
3. Add the vinegar and grated beetroot to a saucepan. Bring to a gentle boil. Immediately remove from the heat and allow to cool for a little while. When the vinegar is still warm (but not boiling) add half of the fresh lovage and allow to cool to room temperature.
4. Put the eggs in a sterilized Kilner, along with the remaining fresh lovage. Strain the vinegar into a new jug to remove the grated beetroot and lovage leaves. Pour the liquid over the eggs and seal. Leave for a minimum of 4 days for the colour and vinegar to permeate through the eggs. The longer the eggs are left in the pickle, the deeper their colour will become.

Beetroot And Lovage Pickled Eggs.*Recipe and recipe photography by Sarson’s*

What do you think of this Beetroot And Lovage Pickled Eggs Recipe?

Fancy trying it?

You Might Also Like:

Le Rustique Camembert “Scotch Eggs” Two Ways with Honey and Mustard Dip.

Tarantula Eggs With Venom Dip: Halloween Recipe.

---

Some More Posts That Might Be Of Interest:

• Toasted California Walnut, Lentil And Coconut Rice23rd May 2020
• Eggy Bread With Creamy Mushrooms & Crispy Shallots19th May 2019
• Spinach, Ham And California Walnut Sunshine Cloud Eggs21st February 2019
• Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon14th February 2019
• British Asparagus Tortilla: A Twist On A Spanish Dish29th January 2019
• Courgette Shakshuka: Love Your Gut24th August 2018
• Bonne Maman Marbled Fruity Meringues9th June 2018
• Indonesian Gado Gado Salad With Crunchy Tiger Prawns2nd June 2018
• Miso, Barley Porridge With Winter Greens And Fried Egg19th February 2018
• Avocado, Peas and Feta On Toast With Poached Eggs7th September 2017

---