Pickled Eggs (Norway) Recipe

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Pickled Eggs (Norway) Ingredients

12 medium eggs, hard-boiled (shelled)
20 oz white vinegar
1 each bay leaf
1 tsp mustard seeds
3 each cloves
1 tsp peppercorns, crushed
1/2 each cinnamon stick
1 tsp salt

A Recipe for
Pickled Eggs (Norway)

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Pickled Eggs (Norway)

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Pickled Eggs (Norway) Directions

Directions: þ Place everything, except the eggs, into a saucepan. þ
Bring gently to the boil, then remove to a basin. Cover and leave to
cool. þ Let the liquid stand for 4 hours before using it, to allow
the
spices and herbs to flavour the vinegar. þ Strain the vinegar. þ
If the spices and are left in, they discolour the eggs. þ Put the
eggs into dry, sterelised, widw-necked jars-don't pack them
too firmly. þ Pour the liquid over the eggs to cover them, then
seal the jars. þ Don't use for a couple of days after they are
prepared. I find they
keep perfectly for at least 6 weeks but they must be kept
refrigerated. Cut the eggs into quarters or halves to serve or use
slices as a garnish on biscuits or cold meat.

Serves: 12

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Pickled Eggs (Norway) Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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