Yesterday, the Magdalene Review featured legends of the red egg in conjunction with Easter and Mary Magdalene. There's a funny variation involving a chicken, too.I meant to make red eggs this year for an Easter party, that is, hard-boiled eggs soaked in sweet-beet juice. However, I was distracted with other things, and but did get it together to make Knox blox with black raspberry juice.
An earlier post about red eggs:
Legend of the Red Egg.
7 comments:
After reading your post about the eggs with the beet juice, it dawned on me: my husband has asked me for years if I knew how to make "pickled eggs". I had no idea what he was talking about. I remember, vaguely, a family gathering we attended (his family) shortly after we got married. His aunt had this HUGE jar of boiled eggs, soaking in a reddish brine. So, I suppose those must be what he meant. She mentioned something about beets...I'll have to try it, someday, since Philip likes them so much. Thanks for the heads up on them - NOW I know what he means when he says "pickled eggs".
Such a lovely legend. Lovely photo, too.
Friday, I think you may be onto something. I have heard of "pickled eggs" but for some reason, didn't make the connection to the eggs "pickled" in beet juice.
I'm really glad you posted a picture of those things, I was about to go back on my word about the canned beets and try to see what they look like myself. Do they TASTE any different?
Lady K: You've caught me out. I've never actually had red eggs with canned beets. It's just that my mom and aunt have insisted that sweet beets be used. It makes sense: sweet beets have spices added to them. Perhaps you can make your own sweet beets, as you are gifted in the culinary department! I'd love to read your grandmother's secret recipes, by the way. I doubt I'd be able to make the foods as as well as they deserved, but at least I'd have the pleasure of reading the instructions.:)
Thank you!
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