Makes: 24 eggs
- 1 24-pack carton quail eggs (TIP: Look for these at Asian markets or at specialty grocery stores.)
- 2 cups white wine vinegar, plus additional to fill bowl of eggs
- 1 beet, thinly sliced into rounds
- 2 tbsp organic evaporated cane juice
- 1 tsp red pepper flakes
- Fill a medium pot with cold water (enough to cover eggs) and add eggs. Heat on high and bring to a boil. Remove from heat and let sit, covered, for 3 minutes. Carefully remove eggs from water and run under cold water until cool.
- In a large bowl, add eggs and enough vinegar to cover them. Refrigerate overnight for a minimum of 12 hours. (NOTE: Vinegar will dissolve shell, leaving only a thin membrane covering eggs.)
- To remove membrane from eggs, drain bowl of vinegar then pinch base of eggs and peel membrane away. Discard membrane.
- In a medium pot, combine beet, 2 cups vinegar, cane juice and pepper flakes. Bring to a boil and cook until liquid turns deep red, about 15 to 20 minutes. With a slotted spoon, remove beet from liquid. Pour liquid over eggs. Cover and set aside, refrigerated, for at least 7 hours before serving. (TIP: To slice eggs cleanly, run a piece of thread or dental floss vertically through eggs.)
Nutrients Per Serving (3 eggs): Calories: 76, Total Fat: 3 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Carbs: 8 g, Fiber: 1 g, Sugars: 7 g, Protein: 4 g, Sodium: 58 mg, Cholesterol: 227 mg
If time is a concern, skip Step 2 and carefully peel eggs by hand. Note that there is a greater chance egg whites may be damaged.