Step 2: Mix and cook

Put the Sugar, Vinegar, and ONLY the beet juice from the can (not the beets) into a pan and bring JUST to a boil, stirring to mix and dissolve the sugar.


Th easiest way is to cook the eggs not boil. Thats right cook! In a muffin tin at 350 for 30 min. Then into an ice bath for 10min. Make sure you get the ice bath ready before hand, otherwise it might not get cold enough. Try it super easy and no guessing game.
<p>How long do the eggs keep if done this way.</p>
<p>Just curious but I thought we were commenting on pickling eggs not peeling and hard boiling them that's another blog topic !</p>
How long will the eggs keep?
<p>Like the idea from the chicken farmers.<br>Of course, if you lived in the southern parts of America, could we call you a:<br>Chickenpluckingcottonpickingpickledipper!<br>(In Finland, we like long words....;)</p>
Eggs that float to the top of the water are not necisarally bad, they just have a larger pocket of air (gas) inside the egg.&nbsp; All eggs have some empty space in them, these just have a bit more.&nbsp; I have seen it happen in fresh eggs before and I have seen eggs that were four months old (yea, don't ask) sink to the bottom of the pot and boil like a regular egg.<br /> <br /> One of the best ways to hard boil an egg is to let them sit in a Crock Pot for about three to four hours.&nbsp; The eggs are not flash heated in the boiling, and come out with a much smother texture.&nbsp; <br />
Yes, but if an egg floats to the top of the water it can also mean its bad.&nbsp; It's better to be safe and just throw it away.&nbsp; :-)
<p>Or feed it to the dog! Or the cat. Or the chickens. Put a small mark on it with a Sharpie and then, when boiled, peel that part off and throw it away. Mash the rest of it up, shell and all, and feed to the animal(s). It's a perfect set of nutrients and does not encourage egg eating because they don't recognize what they're eating.</p>
<p>I have my own chickens, so my eggs cannot get any fresher. The secret to having them peel easy is, 1. Wash the eggs if they are farm fresh to remove the bloom. 2. Place them into a boiling steamer type pot and steam them for 21-25 mins. 3. Remove, run cold water over them and then set aside until they cool down. Works every time. </p>
<p>High-five to the fellow chicken-keeper. I haven't tried that method, but now I'm excited. We've tried so many other methods with wildly varying results. </p>
<p>never boil your eggs, bring the water to a boil then reduce to a simmer. simply coddle them boiling ruins the intergitry and taste. best yest bake them at 325 for 1/2 of an hour. Simple and it works well.</p>
If you poke a pin carefully through the base of the egg shell before boiling, that will help with the peeling process. :)
I have noticed that if I buy really fresh eggs and hard boil them right away, after they are cool they are very hard to peel . The shells just won't seem to come away from the whites cleanly. But if I use eggs that have been in my fridge for a while (close to their expiration date), once they have been hard boiled and cooled, the shells slip away easily, in big pieces.<br />
I have arthritis in my fingers and had a hard time peeling eggs and would get so frustrated. After boiling eggs place in cold water (which will then become lukewarm from the hot eggs). Then run egg under lukewarm water and crack the eggs at the top of the flatter side (where there is air). Then lightly tap the pointed side. Start peeling from flat side down. Works every time for me and I am no longer frustrated.
Indeed. This is because very fresh eggs have strong membranes holding them together (good for poaching). As eggs age a little, those membranes start to break down and thus, easier peeling.
If you break the eggs before you put them in cold water they will peel easy, try it, it works
This is a variation on the Pennsylvania-Dutch style recipe. <br /> <br /> <br />
OK, I've halved the recipe, and cut the sugar down to 2/3 of a cup (1&amp;1/3 for the full recipe) we'll see how it goes.<br> <br> I usually make a more spicy variant, but I've found I'm having issues getting the eggs themselves to absorbed the red pepper taste. I bought two of the Pennsylvania-Dutch style when I was out and about and remembered how I like them, so here it goes.<br> <br> I'm also using cider vinegar.I love the color the eggs get with the beets in the recipe.<br>
goes along pretty good. The eggs get a wonderful dark purple color a the reduced sweetness is just about right.<br> <br> <br> <a href="http://allrecipes.com//Recipe/pennsylvania-dutch-pickled-beets-and-eggs/Detail.aspx" rel="nofollow">Here is a related recipe</a> (still too sweet IMHO) but it adds onions and spices<br>

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