Purple Easter Egg
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 d 30 min.
Ready in
Ingredients
for
8
- Ingredients
- 8 eggs
- 350 milliliters Beet juice
- 2 tsps salt
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp Juniper berries
- 7 Tbsps White vinegar
- Beet sprouts (as desired)
- Mayonnaise
Preparation steps
1.
Place eggs in boiling water and cook 9 minutes until hard. Remove from water and cool.
Boil beetroot juice, salt, bay leaves, 50 ml (approximately 1/4 cup) water, peppercorns and juniper berries and simmer covered for about 10 minutes. Add vinegar and let cool until lukewarm. Hit egg shells evenly all around, but do not peel! Place eggs in tepid liquid and leave for at least 24 hours, stirring occasionally.
2.
Peel eggs before serving. Serve as desired with beetroot sprouts and mayonnaise.
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