Name: Pickled Beet-Eggs with a Bengali twist recipe by Sai Priya at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 2
Ingredients: 3 Eggs; 1 tbsp vinegar; 2 cups Beet Juice; 1 Beet, cut into slices; 1 tsp Sugar; 1 tsp Mustard powder; 3 tbsp Cream; 1 tbsp Kasundi; 2 Green Chillies; 1 onion, chopped; Salt to taste

ABOUT Pickled Beet-Eggs with a Bengali twist RECIPE

Pickled eggs are counted as a British Classic. Boiled Eggs submerged in a jar kept on fermenting herring below a brine of salt, spices and other seasonings. A big jar of beet-pickled eggs anchors many a neighborhood bar in Pennsylvania, which is bright in both flavor & color. I prepared Eggs-mimosa/Deviled-Eggs infusing traditional flavor of "Kasundi " into the red pickled eggs. Kasundi is a yellowish sauce prepared with fermented mustard with some spices.

Ingredients Serving: 2

3 Eggs
1 tbsp vinegar
2 cups Beet Juice
1 Beet, cut into slices
1 tsp Sugar
1 tsp Mustard powder
3 tbsp Cream
1 tbsp Kasundi
2 Green Chillies
1 onion, chopped
Salt to taste

Instructions

Hard boil 3 eggs. Then let it cool and peel the shells. (See the note below to know process of Hard-Boiling.)
In a pan, add in vinegar, sugar, mustard powder, beet slices, beet juice and slow cook it until the sugar dissolves.
In a jar, place the eggs first, then pour this mixture on top. Add the beet slices on top, leave it for a minimum of 6 hours at room temperature. After 6 hours, take the eggs out of this liquid.
Cut all eggs into halves. Take the egg yolk of all eggs carefully and mix it with cream, kasundi, chopped onion, chopped green chillies in a bowl. Mix well to get a creamy mixture and adjust the salt as per taste.
Pour this mixture again with a piping bag or simply using a spoon to put into the egg white halves. Serve with pickled beet slices.

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