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Beet Eggs

Beet Eggs

Serves pea 6 Clock icon 20 minutes (plus 24 hours chilling)
We love pickled eggs, at a picnic, served with fish and chips or in your lunchbox with a pinch of celery salt. Boiling the eggs for just the right amount of time ensure a wonderful gummy yolk inside.

3 Farmdrop products in this recipe

£ 4 .90
3 items.

Here's how you do it

  1. Bring a saucepan of water to the boil. One by one, dip the eggs into the water, bring back out then carefully drop into the pan. Cook the eggs on a rolling boil for 8 minutes then plunge into cold water to stop from cooking further.

  2. Peel and cube the beetroot and place in a saucepan with the sugar, salt, cider vinegar and 100ml water. Bring to the boil then simmer for 5 minutes.

  3. Place the cooled eggs into a large. Add the bay leaves, peppercorns and cloves then pour over pickling liquor and seal. Keep sealed for a day before cracking open and tucking in.


  • 6 eggs
  • 220 ml cider vinegar
  • 2 beetroot

From the Larder

  • 100g sugar
  • 2 tsp salt
  • 1 tbsp peppercorns
  • 1 tbsp cloves
  • 2 bay leaves

Suitable for

  • Vegetarians
  • Gluten free
  • Dairy Free