Brooklyn beet eggs

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.

krup_eggs
The Chicken & Egg from Krupa Grocery and is a great way to serve these eggs (there eggs are filled with chicken liver parfait and topped with 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

Ingredients

  • 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

Method

  1. Put your eggs in a pan – they should be cosy without too much space to rattle around.
  2. 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.
  3. In a pan add all the other ingredients and warm gently till all the sugar and salt are dissolved.
  4. 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.
  5. 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

beets
Not pretty to look at in the jar, but when I got the pickling liquor right, I chowed down on three eggs in one go

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