INGREDIENTS

INSTRUCTIONS

HARD COOKED EGGS
PICKLING INGREDIENTS
  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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