Eggs On Hand Recipe
Yield: 2 RecipesRecipe by luhu.jp
Ingredients:
HARD COOKED EGGS
12: Eggs,
PICKLING INGREDIENTS
1/2 cup: Vinegar, white
1 cup: Water,
1 tsp: Sugar,
3/4 tsp: Salt,
1/2 tsp: Peppercorns,
5: Whole cloves,
1/2: Bay leaf,
1: Chili pepper, dried
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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