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Yield: 2 Recipes
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HARD COOKED EGGS:
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Preparation Time: 10 minutes Cooking Time: 10 minutes Standing Time:
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25 minutes
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If desired, pricke large end of egg with a pin to prevent them from
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cracking. Place eggs in a single layer in a large deep saucepan.
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Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
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Cover saucepan and bring to a boil over high heat. Immediately remove
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pan from heat to stop boiling.
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Let eggs stand in water for 20 to 25 minutes.
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Drain water and immediately run cold water over eggs for 2 minutes
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(for easier peeling and to prevent a grey ring from forming around
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the yolks). PICKLED EGGS:
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Preparation time: 10 minutes Cooking time: 10 minutes (+cooling)
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In a small saucepan, combine remaining ingredients. Cover and bring
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to a boil. Over low heat, simmer for 10 minutes. Strain liquid and
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cool to room temperature. Place 6 peeled hard cooked eggs in a
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screw-top jar. Cover with vinegar solution. Screw cover in place and
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let stand in refrigerator for at least 2 days before using. Pickled
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eggs will keep several months without refrigeration if the container
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in unopened. Once opened, refrigerate and use within one month.
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NOTE: Keep a jar of hard cooked or pickeled eggs in the refrigerator
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for instant snacks, devilled eggs, garnishes, meals on the run,
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sandwich fillings, salad plates or quick supper recipes.
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Submitted by: Kathleen Pickell
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