Eggs On Hand Recipe




Eggs On Hand 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

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.

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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important


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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


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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

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Eggs On Hand

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






Eggs On Hand Directions

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

 

 

 

 

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Eggs On Hand Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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