CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

From "Sunday Suppers"


  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, sliced
  • 1 small shallot, sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 12 hard-boiled large eggs, peeled
  • Salt


Combine teh water, vinegar, beet, shallot, sugar, salt, and bay leaf in a 2-quart saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer untl the beet slices are tender, about 20 minutes. Uncover and let cool completely.

Place the beet mixture in a container, add the eggs, and marinate in the refrigerator for at least 2 hours, stirring gently once or twice.

To serve, slice the eggs in half and top with salt.