Eggs On Hand

INGREDIENTS

INSTRUCTIONS

HARD COOKED EGGS:  Preparation Time: 10 minutes Cooking Time: 10
minutes Standing Time:  25 minutes  If desired, pricke large end of egg
with a pin to prevent them from  cracking. Place eggs in a single layer
in a large deep saucepan.  Cover with at least 1 inch (2.5 cm) cold
water over top of the eggs.  Cover saucepan and bring to a boil over
high heat. Immediately remove  pan from heat to stop boiling.  Let eggs
stand in water for 20 to 25 minutes.  Drain water and immediately run
cold water over eggs for 2 minutes  (for easier peeling and to prevent
a grey ring from forming around  the yolks). PICKLED EGGS:  Preparation
time: 10 minutes Cooking time: 10 minutes (+cooling)  In a small
saucepan, combine remaining ingredients. Cover and bring  to a boil.
Over low heat, simmer for 10 minutes. Strain liquid and  cool to room
temperature. Place 6 peeled hard cooked eggs in a  screw-top jar. Cover
with vinegar solution. Screw cover in place and  let stand in
refrigerator for at least 2 days before using. Pickled  eggs will keep
several months without refrigeration if the container  in unopened.
Once opened, refrigerate and use within one month.  NOTE: Keep a jar of
hard cooked or pickeled eggs in the refrigerator  for instant snacks,
devilled eggs, garnishes, meals on the run,  sandwich fillings, salad
plates or quick supper recipes.  Submitted by: Kathleen Pickell  Posted
to MM-Recipes Digest V3 #274  Date: Sun, 6 Oct 1996 15:59:01 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 464
Calories From Fat: 261
Total Fat: 29.1g
Cholesterol: 1116mg
Sodium: 1531.7mg
Potassium: 565.8mg
Carbohydrates: 11.8g
Fiber: 1.7g
Sugar: 3.2g
Protein: 38.2g