Earlier this week I pickled some golden beets and eggs together. I waited a few days and this evening took out a beet and an egg to give them a taste.
The eggs were a little rubbery but not as firm as past ones I’ve made. Maybe in time they’ll get tougher. I’m hoping not. The yolks were just set in the center so if anything I undercooked them. The flavor was delicious, as was the case with the beet. Sweet, spicy, earthy. The gold color hasn’t penetrated far into the egg white but it might given a couple more weeks. We’ll see if they last that long.
And if you’re feeling like hearing me yammer on about pickling, check out my conversation with Steve Howard over on the Growing Your Grub podcast.