Pickled Eggs(english) Recipe
Yield: 8 EggsRecipe by luhu.jp
Ingredients:
8: Eggs,
1 pint: White vinegar,
1/4 ounce: Black peppercorns,
1/4 ounce: Allspice berries,
1/4 ounce: Root ginger, lightly bruised
Directions:
Boil the eggs for l0 minutes. Cool in cold water, then shell. In a
saucepan sirnmer the vinegar and spices together for 5 minutes. Place
the eggs in a warmed sterilized jar and pour the hot vinegar mixture
over, leaving in the spices. Cover and store in a cool dry place for
about 2 weeks to allow the pickled eggs to mature. Serve with cold
meats or cold poultry or game.
Source from luhu.jp
saucepan sirnmer the vinegar and spices together for 5 minutes. Place
the eggs in a warmed sterilized jar and pour the hot vinegar mixture
over, leaving in the spices. Cover and store in a cool dry place for
about 2 weeks to allow the pickled eggs to mature. Serve with cold
meats or cold poultry or game.
Source from luhu.jp