Place several hard-boiled eggs in a colander in the
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
ugar in large bowl; add eggs and vanilla, beating well. Stir
oil. Gently place 6 eggs into boiling water and set
brush dipped in melted white chocolate, brush a thick, even
br>To make the poached eggs, half-fill a large shallow
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Combine white wine vinegar and egg yolks
One at a time, break eggs into a cup then slide
ight before, gently melt the white chocolate in a heatproof bowl
br>Gradually pour in the eggs, about 1 tablespoon at a
sour cream and 5 oz white chocolate in a medium saucepan
up butter and 2 oz. white chocolate; heat over medium-low
br>Remove from heat. Add eggs, one at a time, beating
n mixing bowl. Add 2 eggs, fat/butter, milk, salt and
f a double boiler, heat white chocolate chips and half and
Place eggs in a medium saucepan and
an. Repeat with remaining eggs. When all eggs are in pan, return
Cook the onions in 3 tablespoons of butter over low heat, stirring constantly, until the onions are soft and still white.
Season with salt and pepper.
Stir in flour.
Combine the consomme, wine and mustard, and stir into the flour mixture.
Cook, stirring constantly, until the sauce is smooth and thickened. Stir in remaining 2 tablespoons of butter.
Put the eggs into a buttered shallow baking dish. Pour the sauce over the eggs. Put under the broiler until the eggs are heated through and the sauce bubbles.
Put the red chillis, sugar, white wine vinegar and water in