- 500g water plus extra
- 12 eggs
- 250g packet ready-cooked baby beets
- 500g Apple Cider Vinegar
- 2 dried chillies
- 1 cinnamon quill broken in half
- 2 small bay leaves, torn slightly
- 2 star anise
- 1 teaspoon whole allspice
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 40g raw sugar
Place water in mixing bowl and 6 of the eggs into simmering basket. Cook 15 min/120°C/speed 1. Remove simmering basket with aid of spatula and run under cold water. Leave eggs in sink with cold water until cool enough to handle, then peel.
Top up water in mixing bowl and repeat with remaining 6 eggs. Discard cooking water.
Place peeled eggs in sterilised jar. Open pack of beets, cut to desired size and add pieces to jar with eggs. Pour any residual beet juice from pack into mixing bowl. Add vinegar, spices, salt and sugar and cook 5 min/100°C/speed 1. While still warm, pour over the eggs and beets in sterilised jar, ensuring eggs are covered completely. Seal and once cool, store in fridge.
Allow at least 5-7 days before eating. The longer they’re left the more colourful and flavourful they’ll become but use within 3 to 4 months.
old chris new tricks 