Saturday, June 25, 2016

Pickled Eggs

The farmer's chickens are very productive right now and I'm thinking about what to do with them, aside from the usual scrambled eggs, angel food cake (I made one for both Father's Day and Memorial Day),and  basic additions to recipes.  SO, hunting through my huge recipe collection for something else, I landed on pickled eggs.  My husband will LOVE them!!

Anyway, very easy and in fact the sky is the limit to what you can add or change for the right pickle flavoring, really.  Here is the one I used, but you can also use the remaining juice from the large pickle jar of pickles stored in the back of your fridge.

Pickled Eggs

9-12 eggs, hard boiled, see Cooking Hard Boiled Eggs
6 whole cloves
1-1/2 c white vinegar
1/2 c water
1 c sugar
1/2 tsp salt
1 bay leaf
1 small onion

In a small sauce pan, combine the water, vinegar, salt, sugar, cloves and bay leaf and cook until boiling, then simmer for 5 minutes.  Divide the eggs and place in canning jars, pour the liquid evening over all, making sure the eggs are completely covered.  Slice onion and top the jars with a slice each on top of eggs, seal the jars tightly and place in refridgerator.

Let stand in refridgerator for several days...2 weeks preferably.  slice/chop/in hand, enjoy!!

Friday, June 24, 2016

Hard Boiled Eggs....Perfect every time

OK, I don't know about any of you two readers that I have, but boiling eggs to perfection so that you don't have that ugly grey/green circle around the yoke as been a goal of mine for years!!  Well, I finally achieved it and have been cooking my eggs to perfection for a few years ugly circle!

Here's how:

6 large eggs
Water to cover all eggs

In a medium sauce pan, place (carefully) 6 eggs and cover them with tap water.  Heat to boiling from room temperature.  When the pot boils turn heat off, but keep pot on burner and put the timer on for 12 minutes.

At the 12 minute mark, remove eggs to a bowl and refrigerate. 


Saturday, June 18, 2016