Date: 2008-12-05 06:45 pm (UTC)
From: [identity profile] gingembre.livejournal.com
You could totally do pink with beets too.

Date: 2008-12-05 07:06 pm (UTC)
From: [identity profile] breakableheart.livejournal.com
But... but... but you simmer them for an hour. Or more. Ew. Like, ew ew.

I agree, use beet juice instead, cold. That way you still have lovely cooked eggs and I actually like beet pickled eggs anyway. But simmered for up to 2-1/2 hours eggs? Oh no.

Date: 2008-12-05 07:12 pm (UTC)
From: [identity profile] sayga.livejournal.com
They're pretty...I don't know, though. Cinnamon and tea-flavored eggs?! Barf!

Date: 2008-12-05 11:59 pm (UTC)
From: [identity profile] azarias.livejournal.com
Those are delicious. There's a Taiwanese place near me that serves them with their rice bowls.

Date: 2008-12-05 06:45 pm (UTC)
From: [identity profile] gingembre.livejournal.com
You could totally do pink with beets too.

Date: 2008-12-05 07:06 pm (UTC)
From: [identity profile] breakableheart.livejournal.com
But... but... but you simmer them for an hour. Or more. Ew. Like, ew ew.

I agree, use beet juice instead, cold. That way you still have lovely cooked eggs and I actually like beet pickled eggs anyway. But simmered for up to 2-1/2 hours eggs? Oh no.

Date: 2008-12-05 07:12 pm (UTC)
From: [identity profile] sayga.livejournal.com
They're pretty...I don't know, though. Cinnamon and tea-flavored eggs?! Barf!

Date: 2008-12-05 11:59 pm (UTC)
From: [identity profile] azarias.livejournal.com
Those are delicious. There's a Taiwanese place near me that serves them with their rice bowls.

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