| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce07 |
1 |
servings |
INGREDIENTS
| 1 |
c |
White vinegar |
| 2 |
c |
Water |
| 2 |
tb |
Salt |
| 2 |
tb |
Sugar |
| 5 |
|
Whole cloves |
| 1/2 |
ts |
Cinnamon |
| 10 |
|
Garlic cloves; smashed |
| 1/2 |
lb |
Thinly-sliced onions |
| 1 |
lb |
Beets; roasted, peeled |
|
|
; and cut 1/2" thick |
| 6 |
|
Hard-boiled eggs |
INSTRUCTIONS
Combine the vinegar, water, salt, sugar, cloves, cinnamon and garlic. Bring
to a boil, cook for 3 minutes. Add the onions and the beets. Set aside to
cool to room temperature. When cool, add the eggs. Place in an air tight
container and refrigerate overnight. These will only last about 1 week. The
eggs turn purple.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2177 broadcast 08-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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