| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Info |
1 |
Servings |
INGREDIENTS
|
|
Eggs |
|
|
Egg piercer or needle |
|
|
Clover or small fern leaves |
|
|
Stockings |
|
|
Dry brown outer skin of onions |
|
|
Cold water |
INSTRUCTIONS
Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen
egg shells with water, and press clover or fern leaves face down on
shell. Cut stockings in pieces large enough to cover eggs. While
holding leaves in place, stretch and wrap a stocking piece around
each egg; twist lightly and tie securely with a thread or string.
Place eggs and onion skins in cold water in a large pan; gradually
heat to boiling. Reduce to low heat and simmer 30 minutes. Remove
eggs; let cool.
Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a
pattern of clover or fern leaves.
~Louisiana Farm Bureau Women's Committee
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham.
U/l TO NCE by Burt Ford 10/98.
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 31,
99
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