John Myers
Pink Eggs with Radicchio
The perfect pink eggs with radicchio recipe with a picture and simple step-by-step instructions.
- 6 Eggs
- 500 g Beetroot
- 1 tbsp Sugar
- 250 ml Red wine vinegar
- 2 tsp Salt
- 4 Cloves
- 10 Black peppercorns
- 2 Toes Garlic
- 250 ml Water
- Radicchio, olive oil, onion rings, pepper
- Peel the beetroot and cut into bite-sized pieces.
- Bring the water with vinegar, salt, peppercorns, cloves and pressed garlic cloves to the boil, add the beetroot and cook for about 10 minutes.
- Boil the eggs hard for 10 minutes, quench and then peel them. Place in a well-sealable container and pour the hot beetroot and the stock over it.
- Now put everything in a cool place for 2-3 days.
- Serve: chop the radicchio into small pieces, serve with a few onion rings and a few pieces of beetroot, halve the eggs and add them, season with a little black pepper.
- You could make a funny egg salad out of these eggs or eat them with a little mustard and pickles on bread and butter …..
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