Beet-Marbled Eggs with Feta #SundayFunday

Today the Sunday Funday group is writing about and sharing egg recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week Rebecca is hosting. She wrote: "Let's celebrate the Incredible Edible Egg. Make any type of dish - appetizer, soup, salad, entrée, sweet, savory, etc. Just make sure the egg is the star of the show!" Here's the line-up for the egg-y fun...

• Palatable Pastime: Ajitsuke Tamago (Ramen Eggs) 
• Karen’s Kitchen Stories: Baked Eggs with Parmesan and Chives 
• Culinary Adventures with Camilla: Beet-Marbled Eggs with Feta 
• Sneha’s Recipe: Dosa Egg Sandwich 
• Making Miracles: Egg, Ham and Cheese Crepe Pockets 
• Mayuri’s Jikoni Huevos Rancheros 
• A Day in the Life on the Farm: Huevos Rancheros Verde 
• Food Lust People Love: Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry 
• Amy’s Cooking Adventures: Ramen Bowls with Spinach & Poached Eggs

The Incredible Edible Egg

The quality of free-range eggs is amazing. I love having friends with hens. And I happily trade loaves of sourdough or other baked goodies for their fresh-laid treasures. Who knows if you can actually taste the difference...I think I can. And making deviled eggs is one of my favorite things to make. They are such an easy canvas to add different flavors and textures. I loved marbling eggs with tea, turmeric, or beets.

 Ingredients serves 6

• 6 eggs
• 2 organic beets, trimmed and halved lengthwise 
• 3 ounces vinegar
• 2 ounces feta cheese, crumbled
• chives, chopped for garnish
• organic pea shoots, for garnish
• pickled beets, for garnish (my version here)
• freshly ground salt
• freshly ground pepper 

Procedure

Place the eggs, beets, and vinegar in a large saucepan. Pour in enough water to ensure that there is at least an inch of liquid over the eggs and beets.

Bring the water to a rolling boil. Let cook for 5 minutes. Remove from heat and let the eggs stand in the hot liquid for 15 - 20 minutes. Run the under cold waters so that they are cool enough to handle.

Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry. Place the cracked eggs back in the pot with beets. Let cool completely, then transfer them to the refrigerator to steep overnight.

To serve, peel eggs and halve lengthwise. Top with crumbled feta cheese and chopped chives. Sprinkle with freshly ground salt and freshly ground pepper.

Plate with pickled beets and organic pea shoots. Serve immediately.

That's a wrap on our egg event. We'll be back next week as we share recipes for Lunar New Year. Stay tuned.