Friday, April 12, 2013

Purple Pickled Eggs

These purple beauties were pickled in the juice from a batch of fermented radish kimchee (bunhong dongchimi). The hard boiled eggs sat in the fridge overnight, but I wonder how deep the color will be in a week; that is, if I don’t eat them all first. They are simply delicious. This would make the prettiest egg or potato salad. So when in doubt, don’t throw out the juice. BTW the Korean word for purple egg is “jajusaeg gyelan.”

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