RED BEET EGGS FOR A CROWD
Great side dish for holiday get-togethers.
Provided by tam dewitt
Categories Side Dish Vegetables
Time P1DT15m
Yield 18
Number Of Ingredients 6
Steps:
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g
RED, WHITE AND BLUE DEVILED EGGS
These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.
Provided by Gremolata
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
- Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
- Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
- Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
- Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.
Nutrition Facts : Calories 55 calories, Carbohydrate 0.5 g, Cholesterol 106.8 mg, Fat 4.4 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 64.7 mg, Sugar 0.4 g
CHINESE RED-COOKED EGGS
Make and share this Chinese Red-cooked Eggs recipe from Food.com.
Provided by Mercy
Categories Asian
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs gently in a pot or saucepan and cover them with cold water.
- Bring the water to a hard boil and boil for two minutes.
- After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
- Cool the eggs under cold running water, and remove their shells.
- Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
- Heat the mixture, stirring to dissolve the brown sugar.
- Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
- Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.
- Serve cut into halves or quarters, with the dipping sauce.
Nutrition Facts : Calories 145.9, Fat 5.6, SaturatedFat 1.6, Cholesterol 186.4, Sodium 1871.4, Carbohydrate 15.2, Fiber 0.5, Sugar 11.8, Protein 8.9
RED COOKED EGGS
Most folks are aware of tea eggs, but this has a different flavor. "Red cooking" is slow braising in liquid. The eggs become brown on the outside and very yummy all the way through. Sliced, they may be served solo, or I like them as a breakfast sandwich on toasted bread.
Provided by graffeetee
Categories Chinese
Time 1h45m
Yield 6 eggs
Number Of Ingredients 7
Steps:
- Combine all ingredients except the eggs in a saucepan.
- Heat until sugar dissolves.
- Add eggs and simmer one hour, turning the eggs occasionally so they become evenly brown.
- Let sit off the heat in the liquid for 30 minutes.
- Slice and serve or refrigerate for later use.
Nutrition Facts : Calories 121.5, Fat 5.8, SaturatedFat 1.7, Cholesterol 211.5, Sodium 1411.9, Carbohydrate 8.6, Fiber 0.4, Sugar 7.2, Protein 8.9
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