While with Erinn in Brooklyn, she took me to one of her local haunts – the Krupa Grocery where I had two food epiphanies: the shrimp burger and a dish called Chicken & Egg – chicken liver parfait, devilled egg and candied cocoa nibs.
The Chicken and Egg impressed me so much I went back for seconds. I love old school dishes brought up to date and made exceptional. The stand out element of this dish is the beet pickled egg.
In the spirit of openness, I’ve had a bitch of a time getting the brine for this recipe right. Pickles are personal, some like vinegary, some like sweet. Me? I like it in between.
The below, although simple, took several consultations with Erinn, several experimentations and a bloody age to get right for my taste… hence the odd measurements (thanks again to Erinn). So here goes, Brooklyn Beet Eggs.
Music to listen to while preparing this dish: ‘Help me make it through the night‘ by Sammi Smith
- 10 large eggs
- 350ml cider vinegar
- 1 pack of cooked beetroot (usually four to five beetroots) chopped
- Large handful of sea salt
- Regular handful sugar
- 1 tablespoon peppercorns, lightly crushed
- 1 tablespoon mustard seeds lightly crushed
- Put your eggs in a pan – they should be cosy without too much space to rattle around.
- Cover with cold water and bring to the boil. You have two choices – you can boil for 7 minutes and then put in ice cold water or once they’ve reached a rolling boil remove from the heat and let sit for 12 mins. Once the time is up, put in ice cold water.
- In a pan add all the other ingredients and warm gently till all the sugar and salt are dissolved.
- Shell your eggs and put in a large jar and cover with the pickling liquor (including chopped beetroot). Leave for four hours for a gentle tinge or four days for the beet juice to colour all the egg white.
- Rotate the eggs every day to get even colouring on the outside.
Serve with another revelation/throwback thanks to Krupa – Lambrusco di Sorbara Radice Paltrinieri