Skip to main content

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...

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 

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.


  1. Those are so pretty, Camilla! I love the addition of the salty feta. They'd be great atop a beet salad too.

  2. These are just STUNNING!! I love all of these ingredients you put together.

  3. Wow these beet marbled eggs look so pretty. Perfect starter dish to serve at a party.

  4. Yum!! The pea shoots are a nice touch!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an