Tie spices in white muslin and place in cold water.
Boil. If water wastes away, add enough so as to leave 1/2 pint when done.
Add vinegar and pour over eggs.
Put in as many eggs as the mixture will cover.
When the eggs are used, the same liquid will do another batch or, after hard boiling eggs and removing shell, place eggs in a jar of beet pickle juice and the white will become red.
Cut in two to serve.
Put sugar, vinegar, water and salt in a saucepan.
Bring to a boil for 5 minutes.
Now, add just the beet juice and boil for 2 more minutes.
Put shelled eggs in container and pour boiled mixture over.
Add beets.
Ready to eat next day.
(When hard-boiling eggs, add salt to the water.
This makes the shells come off easier.)
Cut pork into small cubes. Chop shallots and mince garlic.
Saute pork until brown. Remove meat (leave fat in pan) and saute the shallot and garlic on medium-high heat until lightly brown. Remove and saute mushrooms.
Add everything back into the pan, including the soy sauce, rice vinegar, dark soy sauce, water and spices (star anise, five spice, cinnamon, and ginger). Simmer for about 60 minutes or until tender. Add the eggs during the last 10-15 minutes.
Garnish with chopped scallion and sliced hard cooked eggs.
Peel the hard boiled eggs and cut them lengthwise in four.
In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
Add the pieces of the eggs and sprinkle with salt and pepper.
To hard-boil eggs: Place eggs in a single layer in
f boiling water until tender (about 40 minutes).
Hard-boil the eggs
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.
Place eggs in medium saucepan, cover with
egg correctly place your eggs in a pot. Make
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.<
Combine all ingredients, except eggs; heat to boiling.
Cool. Place hard-boiled eggs into a large gallon glass jar.
Pour red beets and brine over eggs.
Allow to sit in refrigerator for at least 24 hours before serving with salt and pepper.
n a large saucepan of boiling salted water cook broccoli until
Heat 1 tsp oil in a saucepan. Add 3 tsp curry powder and flour. Saute briefly then add stock and bring to a boil. Add cream and season.
Meanwhile, heat remaining oil in a separate saucepan. Saute vegetables for 3 mins. Season. Add vegetables and hard-boiled eggs to sauce. Serve in deep bowls, garnished with watercress and sprinkled with remaining curry powder.
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth.
Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes.
Cool.
Add shelled hard-boiled eggs to spicy liquid with beets.
Refrigerate 1 or more days.
Eggs take on a beautiful red color and spicy flavor.
Serve whole or halved with sliced or whole beets as side dish or relish.
Cook 1 package Garlic Mashed Potatoes according to package instruction. In 2 quart sauce pan melt butter and add cooked Garlic Mashed Potatoes mix well, add hard boiled eggs and mash slightly into potatoes. Stir in mayonnaise and salt to taste, mix well and serve.
arge pot of lightly salted boiling water until tender, 5 to
Boil potatoes in a large pot of salted water until done, approximately 15 to 20 minutes.
Test for doneness with a fork. Drain into a colander and let cool.
Peel skin and cut potatoes into cubes.
Place potatoes in a large mixing bowl and add chopped eggs and onion and remaining ingredients.
Mix with a large spoon and refrigerate at least 2 hours.
Serves 8 to 10.
In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.
Boil all except eggs together.
Shell hard-cooked eggs and place in hot jar (2-quart works well), covering with boiling liquid.
You can also place a whole red pepper in each jar.
Cover and let stand 2 or 3 days before eating.