Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, about 4-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)
Lightly tap the eggs against the counter to crackle all over. (Or gently whack with the handle of a whisk.)
Fill 2 tall wide glasses full, one with pickled beet juice, the other with dark brewed tea. Divide the eggs between the two glasses.
Refrigerate for 4 hours; drain and peel the eggs.
Serve with a sprinkle of sea salt and enjoy!
For recipe tips and variations, please refer to the article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: Spiderweb Eggs, spiderweb hard boiled eggs