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Old 02-09-2003, 06:26 AM   #1
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Red Beet Eggs

[COLOR=red]Yes, you heard me...RED beet eggs...[/COLOR]

For those of you who grew up eating the Pennsylvania Dutch way or had a lot of Amish or Mennonite or Brethern in your area, you all know what I'm talking about.

I love red beet eggs. I could eat them all day w/tons of may.

Problem is, the traiditional way is w/LOTS of sugar and vinegar and spices.

Now, my question is....has anyone ... ANY ONE AT ALL... made these w/Splenda?

I have attempted to make them w/just the beets and vinegar and spices and they turn out okay. And since the eggs turn red, the darker the egg, the better IMHO, I'm sure there's SOME increase in carb count but I haven't dared try to figure it out.

Does anyone recall seeing any recipes for lo carb RB eggs? Has anyone tried to make them? LOL

Okay, so I'm a nut case...I can't help it. ... I was born this way, it's my mother's fault (really, it is)
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Old 02-09-2003, 07:54 PM   #2
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We call them Pickled Eggs here. I was going to ask today if we could have them

I make them with

1 cup vinger
1 can beet with juice
1tbls pickling spice
water to fill up passed eggs

we make this for easter every year but i am unsure about the beets. You don't eat the beets you just steal the color onto the eggs. Are they allowed
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Old 02-10-2003, 12:17 AM   #3
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OMG!!!!! I love these. My grandmother was from P.A. and these were a Easter tradition!! We've always called them "beet-ed" eggs!
I could live on these things........just love them!!
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Old 02-10-2003, 04:32 AM   #4
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I found this recipe; I deleted sugar and typed in Splenda

Ingredients
1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1/4 cup Splenda
1/2 cup vinegar


Directions
1 Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
2 Pour Splenda and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
3 Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

It's TOO COLD for pickled anything right now, but I'm going to try this in the spring when it gets above freezing!!! I did find a different recipe that used brown sugar....but sometimes Brown Sugar Twin can be bitter and doesn't work like Splenda.
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Old 02-10-2003, 09:11 AM   #5
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Yeah, well I could have typed in splenda. SWL!!!

*ducking* (just kidding)

I am curious tho if there's a carb effect o nthe eggs once they're "colored' w/the red beet juice.

(just thinking "out loud" )
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Old 02-10-2003, 09:28 AM   #6
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Yeah, typing in "Splenda" was a real stroke of genius....ROFL ROFL ROFL!!!!!!!!!

I really like using Splenda....I just cancel out the word "sugar"! Some other artifical sweetners do NOT always work well under all conditions.

As far as extra carbs in the eggs, it would depend on how much (if any) does the egg actually absorb? Vinegar and beet juice/beets do have carbs....but I bet most of that is left behind. Anyway, I want to try this recipe in warmer weather; I think it's "low risk" as far as hidden carbs sneaking in.
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Old 02-10-2003, 09:38 AM   #7
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You're probably right. I guess I could just go and make a batch then when they get to the right "color" see how much "juice" is left and subtract and go all nutz about it. lol


mmmm nuts.
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Old 02-10-2003, 09:47 AM   #8
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Yes!!! Be sure to calculate every carb/ml


(LOL!!) I'm not the only one who thinks that way. But, really, when the egg cooks , this is coagulation of protein.....which brings the molecular structure closer together...leaving less room, and reducing permeability of the cell membrane....which should limit carbs from entering.....and make me eligible to be committed.....
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Old 02-10-2003, 09:50 AM   #9
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SEE! I thought of that too but...

how do you explain that the red beet juice penetrates ALL THE WAY TO THE YOLK (if left in there long enough).
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Old 02-10-2003, 10:02 AM   #10
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By the rule of osmosis, moving through a gradient , from a lesser concentration to a greater concentration, taking in account for the size of the molecules, as to which ones and how many can pass....perhaps it is only the color red that passes through....how many microns??? How many carbs are in a micron..................
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Old 02-10-2003, 10:06 AM   #11
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maybe osmosis....but I don't think so...

and that's the extent of my biological knowledge lol
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