Omelet > wrote in newsmpomelet-6CC136.09531727072009
@news-wc.giganews.com:

> In article > ,
> Peter > wrote:
>
>> Omelet > wrote in
>> news >>
>> > In article >,
>> > Peter > wrote:
>> >
>> >> Omelet > wrote in
>> >> newsmpomelet-F7024F.04294827072009 @news-wc.giganews.com:
>> >>
>> >>
>> >> > Ready to eat a week later with a little
>> >> > Dijon mustard and Paprika:
>> >> > http://i27.tinypic.com/w6wpx4.jpg
>> >>
>> >>
>> >>
>> >> Man, that's some freaky lookin' eggs!!
>> >>
>> >>
>> >> *Love* the way the pink has gone right thru'......... going to have
to
>> >> try this one myself ;-)
>> >
>> > You've never done pickled eggs with beet juice?
>>
>>
>> I've never done pickled eggs.
>>
>> They're not a 'big thing' over here.
>>
>>
>>
>> > It IS a lot of fun and very easy to do. When the color hits the
yolk,
>> > you know they are done. Probably takes less than 7 days, but that's
how
>> > long I let them go.
>>
>> You going to post the process, or email it?
>
> Um, I did post it dear.



I missed it. I've been coming back here after a couple days away and
deleting 300-600 posts at a time.


> Mix the dill pickle brine with the canned beet juice, put the eggs in
> the jar and stick it in the refrigerator for a week.


Simple enough to do...... I'll give it a whirl.

Got a cheese and wine tasting night here, next Monday. There might be some
pink eggs on the table :-)


>
> QED. ;-) It's not a complicated recipe. I cheat and use that commercial
> brine that was in those jars of pickles I bought because I really like
> it.



Yeah, I've reused that stuff too.


>
> The ratio of brine to beet juice is about 2 parts pickling brine to 1
> part beet juice.



Okilie doke.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

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