THE MAMA'S PA DUTCH RED BEETS & EGGS
I saw another recipe posted for this and when I made it, it was a little different than the one my Mama always made. So I called her and this is what she told me was in her original recipe. It tasted just the way I remembered. And before you start critiquing, this recipe was not meant to have cinnamon and allspice in it. It's just a simple, quick way that I was taught to make red beet eggs and I was told that this is the "Central PA Dutch" version, not the Amish version. I don't know the difference, but these are fantastic. Hope you enjoy! (COOK TIME DOES NOT INCLUDE OVERNIGHT REFRIGERATION)
Provided by PSU Lioness
Categories Pennsylvania Dutch
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
- Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
- Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
- Pour the beet juice over the eggs and beets in the container.
- Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
- NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.
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Nurnabi Net Tube
[email protected]I can't wait to try this recipe.
Tatiana Valicov
[email protected]This recipe is a keeper.
Amy McCaffrey
[email protected]I highly recommend this recipe.
Amir Shehzad
[email protected]This is the best recipe for beets and eggs that I've ever tried.
Ahebwa Rutahinduka
[email protected]I will definitely be making this recipe again.
Sean Muhammad
[email protected]This dish is a must-try for any fan of beets and eggs.
breaddoorcar
[email protected]Overall, this is a good recipe, but it could be improved with a few tweaks.
OLOYEDE ABDULMUIZ
[email protected]I wish the recipe included more detailed instructions on how to cook the beets.
Kidd Leo
[email protected]I found this recipe to be a bit too tangy for my taste.
Sifat Kazi
[email protected]This recipe is a great way to use up leftover beets and eggs.
Izat Khan
[email protected]I love how versatile this recipe is. I've used different types of beets and eggs, and it always turns out great.
Ajenifuja Musinat
[email protected]This dish was a hit at my last dinner party. Everyone raved about the unique flavor and the beautiful presentation.
tanmoy Tamim
[email protected]I've been making this recipe for years and it never disappoints. The beets and eggs are always perfectly cooked and the sauce is divine.
Robert Danilo Tecson
[email protected]This recipe is incredibly easy to follow, even for a novice cook like me. The end result was a delicious, tangy dish that my whole family loved.