HARD COOKED EGGS: Preparation Time: 10 minutes Cooking Time: 10 minutes Standing Time: 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 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 15:59:01 -0600 From: email@example.com (S.Pickell)
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|Serving Size: 1 Recipe (1723g)|
|Recipe Makes: 2|
|Calories from Fat: 1379 (61%)|
|Amt Per Serving||% DV|
|Total Fat 153.3g||204 %|
|Saturated Fat 47.6g||238 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 22g|
|Cholesterol 6345mg||1952 %|
|Sodium 2147.5mg||74 %|
|Potassium 2301.6mg||61 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 24.5g|
|Protein 190.4g||272 %|
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Calories per serving: 2253
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