Don’t be afraid! If you can boil water, you can make these eye-popping eggs — and if you start now, they’ll be ready in time for Easter dinner.
1 small red beet, peeled and coarsely grated
1 cup white balsamic vinegar
1/2 cup sugar
1 teaspoon coarse salt
1 teaspoon juniper berries
1 dried bay leaf
24 quail eggs (available at dartagnan.com)
Hot sauce, celery leaves, and flaky sea salt, for serving
1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to a boil in a small pot, stirring until sugar and salt are dissolved. Let cool completely. Pass through a fine sieve; discard solids.
2. Cover eggs with 1 inch of water in a small saucepan. Bring to a boil; remove from heat, cover, and let sit 3 minutes. Transfer to an ice-water bath until chilled. Drain and peel eggs.
3. Place eggs in a container. Top with beet vinegar. Cover; chill 4 to 5 days. Slice in half and serve with accompaniments.
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