Tie-Dyed Eggs

Photo by: Donna @ Cookistry
Donna_sq

by Donna @ Cookistry

over 2 years ago

Why not serve pretty tie-dyed eggs?

Makes 6 eggs

  • 6 eggs
  • 1 tablespoon salt
  • 2 tablespoons beet powder (or more, if desired, for darker color)
  • 2 tablespoons white vinegar
  1. Place the eggs in a saucepan and cover with cold water to cover the eggs by at least an inch or two. Add the salt. Bring the water to a boil, then turn off the heat and cover the pot. Let it sit for 10 minutes.Drain off the water so it's just enough to cover the eggs.
  2. One by one, remove the eggs with tongs and crack them gently in several places and return them to the pan. Add the beet powder and the vinegar, stir to dissolve the beet powder, and let the eggs sit in the warm liquid for another 5 minutes. Transfer the eggs to a storage container, add liquid to cover, and refrigerate.
  3. The longer the eggs sit in the liquid, the more the color will seep in through the cracks to color the whites. I left mine overnight.
  4. If you like, you can peel off little bits of shell where you want brighter splotches of color.
  5. Peel the eggs, and serve as desired.
Edamam

Nutrition Info:

PER SERVING:

  • 57 calories
  • 4g total fat
  • 1g saturated fat
  • 141mg cholesterol
  • 291mg sodium
  • 1g carbohydrate (0g dietary fiber, 0g sugar)
  • 5g protein
0 Comments Add a Comment

You can post comments here after you log in.

Recent Foodpickles