A bit of good news, the hens are back to laying their eggs again now. HAPPY SPRING! ….The bad news, I only have about eight hens left, which amounts to around 4-6 eggs per day.
But next week, i’ll be loading up the incubator to start building the flock back up with the extra eggs I have on hand.
For now though, I’m having fun making small batches of pickled eggs to snack on. It’s nearly as much fun as dyeing Easter Eggs. Seriously.
You can “class up” pickled eggs by adding spices and herbs like this recipe from Food & Wine, or you can just add hard boiled eggs to beet juice, a pinch of sugar, and plain white vinegar like I do. Then just let your eggs swim in the mixture (in the fridge!) for 2-3 days and they’re ready to eat. Simple as it gets.
And if you’re a really cool person like me, you can slice your pickled eggs up and arrange them all fancy-like on a plate, or on a cracker or a salad. Way cool.
But If you’re not that cool, it’s okay. Really. Just stab an egg from the jar with your fork, suck that beet juice off and dig in. No class, no problem… ~A
What? You don’t like beet juice??? Fine. Then try these other pickled egg recipes by clicking here, here, here, and here!
Leave your comments below : )
How very Russian!