12 medium sized eggs
1 red beet (roasted 400° for 1 hr)
2 cups Pickle juice
1. Gently lower eggs in to a pot of boiling water, boil 10 minutes then gently lower into ice cold water
2. After 3 minutes of cooling, transfer eggs to a bowl covered with warm water. While your eggs are keeping warm peel your eggs then start to gently form into as skull shape while the protein bonds are still flexible.
3. Place your egg into the skull mold (these are found at target for $3/ pack) then gently press down.
4. Place on a sheet of plastic wrap down, place skull face up, bring the plastic up, bundle and twist tightly. Wrap the excess plastic around the jaw to help press the egg in even more.
5. Refrigerate minimum 2 hours .
6. Meanwhile slice roasted beets (wrap with foil and bake in the oven at 400° for one hour) and use a cookie cutter of your choice to create Halloween shapes.
7. After the eggs have chilled snip off the plastic and tap to release
8. Place in a jar with your beets and fill with pickling liquid (I simply used the leftover brine from my last storebought jar of pickles)
9. Give it a few flips then refrigerate a minimum of 3 days and up to 3 months.
10. To serve at a party pour contents into bowl - I found my coffin shaped one on amazon or serve in specimen jars as appetizers to your guests.
Serves 12
12 medium sized eggs
1 red beet (roasted 400° for 1 hr)
2 cups Pickle juice
1. Gently lower eggs in to a pot of boiling water, boil 10 minutes then gently lower into ice cold water
2. After 3 minutes of cooling, transfer eggs to a bowl covered with warm water. While your eggs are keeping warm peel your eggs then start to gently form into as skull shape while the protein bonds are still flexible.
3. Place your egg into the skull mold (these are found at target for $3/ pack) then gently press down.
4. Place on a sheet of plastic wrap down, place skull face up, bring the plastic up, bundle and twist tightly. Wrap the excess plastic around the jaw to help press the egg in even more.
5. Refrigerate minimum 2 hours .
6. Meanwhile slice roasted beets (wrap with foil and bake in the oven at 400° for one hour) and use a cookie cutter of your choice to create Halloween shapes.
7. After the eggs have chilled snip off the plastic and tap to release
8. Place in a jar with your beets and fill with pickling liquid (I simply used the leftover brine from my last storebought jar of pickles)
9. Give it a few flips then refrigerate a minimum of 3 days and up to 3 months.
10. To serve at a party pour contents into bowl - I found my coffin shaped one on amazon or serve in specimen jars as appetizers to your guests.
Serves 12