Pink Eggs Recipes
PINK EGGS
These are really super good. A healthy recipe that I created and love for breakfast during the week. I like to serve these with soy sausage patties. You can also add anything else that you want to this recipe.
Provided by Gingerbear
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Spray non-stick skillet with cooking spray.
- Heat skillet on low.
- Add all of the ingredients and just cook like you would scrambled eggs until mixture is no longer runny and cooked through.
TICKLED PINK PICKLED EGGS OR PRETTY IN PINK PICKLED EGGS
My mom made these all the time when I was a little girl and I loved them. These eggs are such a pretty color when they're done and although they look nice they're very spicy and bite you back when you bite into them! They're quite pretty sliced over a salad or as an appetizer on the buffet table or just eat the yummy things for no other reason than the fact that you want a cute, spicy, pickled egg! They get their gorgeous color from the beets which are delish too. The onion rings can be used to garnish a salad as well. Heck, use all the goodies from the jar; you just can't go wrong with this one.
Provided by Piper Lee
Categories Vegetable
Time P5DT30m
Yield 24 pickled eggs plus beets and onions, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a gallon jar dump in the yellow chili peppers, juice and all.
- Then dump in the undrained beets over the peppers.
- Place the sliced onion rings on top of the beets.
- Then place the shelled, whole eggs in on top of the onion rings.
- Pour vinegar over everything to cover, making sure that all the ingredients are immersed in the vinegar, beet juice & chili juice.
- Put the lid on the jar or cover it with plastic wrap and refrigerate for 5 to 7 days.
- As I said, these are just gorgeous sliced and the beets and onions are yummy too. I don't eat the peppers because they're just too hot for me, but the brave may want to munch on them as well.
- Enjoy!
Nutrition Facts : Calories 99, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 90.6, Carbohydrate 5.4, Fiber 1.2, Sugar 3.7, Protein 7.1
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- First, boil and peel the eggs. For this batch, I hard-boiled the Eggs. However, you could also have a slightly soft-boiled yolk too - like these soy-marinated Ramen Eggs.
- I know that there are so many different preferred ways of cooking eggs, so I suggest you use your favorite method. I usually cook the eggs for around 6 minutes for a softer center and 10 for hard-boiled. Then, either plunge the eggs into ice water to stop them cooking or run under cold water from the tap.
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- Add the eggs to the jar and place a layer of parchment paper in the jar to make sure than the eggs are fully submerged in the brine.
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