|Better Gravy: and Other Kitchen Secrets|
|by Shaun Hill|
Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal exploring which cuts of meat...
71 - 80 of 334 for pickled eggs
Mix all ingredients, except eggs and beets; stir well. Add eggs and beets. Let stand several days in refrigerator, stirring each day.
Mix liquid from ... stirring constantly. Peel warm eggs and cover with ... hot liquid over eggs and beets. Refrigerate at least 24 hours before serving.
Drain beets. You ... beets and shelled eggs into a large ... egg mixture made with yolks and then restuffed. Serve like regular deviled eggs! Serves: 6.
Drain 1 can ... dissolved. Add beets and 6 peeled, hard cooked eggs, and 1 medium onion (thinly ... separated into rings). Cover and chill several hours.
Boil sugar, beet ... cinnamon sticks. Cook and peel eggs. Layer beets and eggs in 1 gallon jar then pour beet juice mixture over. Let cool then refrigerate.
In saucepan blend ... heat to boiling. Simmer 10 minutes. Cool, pour over onions and eggs. Cover and refrigerate overnight. Serve on relish tray as a salad.
Boil eggs very hard and ... boil several minutes in the water. Add both vinegars and pour over eggs. Cover and keep in refrigerator for at least 12 hours.
Heat beets and ... and vinegar. Place eggs in large jar, ... The longer you keep the darker eggs will become. However, eggs can be eaten two days later.
Plunge eggs into cold water after peeling. Put into jar. Combine other ingredients, pour over eggs. Cover, refrigerate at least overnight.
Bring mixture to ... over peeled, cooked eggs while hot. If ... in a gallon jar or ice cream bucket and let set for 4 to 5 days. Enough for 5 dozen eggs.
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