Place eggs in a medium saucepan; cover with cold water. Heat over medium heat to boiling. Reduce heat to low; simmer, uncovered, about 15 minutes. Remove from heat; run cold water into pan until cool. Let eggs cool in cold water. Drain. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose. Return eggs to saucepan; add remaining ingredients. Add cold water to cover egg; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 1-1/2 hours.* Remove from heat. Let cool to room temperature in cooking liquid. Refrigerate eggs, in cooking liquid, until serving time**. At serving time, drain eggs, discarding liquid; shell eggs and leave whole or cut in half. * Heat may be turned off at any time and cooking resumed later ** The longer the eggs soak, at least several hours, the better flavor they will have. They can be done several days in advance. From: Cuisine Aug./82 Shared By: Pat Stockett
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|Serving Size: 1 Serving (427g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 299 (49%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 1410mg||434 %|
|Sodium 2561.3mg||88 %|
|Potassium 570.7mg||15 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 27.6g|
|Protein 45.5g||65 %|
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Calories per serving: 610
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