Pennsylvania Dutch Red Beet Eggs

So, I grew up with some odd delicacies but Easter brings on the eggs (not that I eat them; I find eggs pretty icky) but the kids have been liking an occasional unpasteurized egg straight from the farm egg. (We are by far mostly vegan but when the egg is straight from a small farm and the chickens who can be seen free and happy eat a soy-free healthy diet, I don't mind buying a few unpasteurized, unprocessed eggs.) So I bought about ten and we dyed them by cooking them in the shell in beets and water.  Because the eggs started out brown, the beets created a marbled old-fashioned finish.  And the ones I hid for our Easter egg hunt remained this way, which helped camouflage them.

When we found and peeled them, we made red beet eggs out of some of them.  These are very simple.  Just boil sugar, beets, white vinegar and water.  When the beets are soft and the mixture is very red, soak the peeled eggs for a few hours or in the refrigerator overnight.  The white will become bright pink.

Then, Perry deviled some of them by scooping out the yolk and mixing it with the beet solution. I had some of the beet broth without the eggs.  Tangy vinegary flavors are a big part of that Pennsylvania Dutch style. While I can vouch for the health of the beets and even the benefits of the completely natural egg (a very rare find and not from a grocery store), I also think the eggs look beautiful and decorative and that alone is a reason to make them.