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
A Recipe for
Eggs On Hand
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Food Tip |
This Recipe for Eggs On Hand is one of thousands in the Recipes-to-go Egg Cookbook.
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
If you enjoy this Eggs On Hand Recipe - you should enjoy the recipe collections you can find on the websites below:
My favorite animal is steak. |
| Fran Lebowitz |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This is a recipe for Eggs On Hand from the recipe cookbook of Recipes-to-go (Egg)
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
HARD COOKED EGGS:
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
Preparation Time: 10 mi
Serves: 2
Eggs On Hand Recipe brought to you by Recipes To-Go