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|*||Exported from MasterCook *|
|Serving Size : 8 Preparation Time :0:00|
|Amount||Measure||Ingredient -- Preparation Method|
|1/4||oz||Root ginger, lightly bruised|
Boil the eggs for l0 minutes. Cool in cold water, then shell. In a saucepan sirnmer the vinegar and spices together for 5 minutes. Place the eggs in a warmed sterilized jar and pour the hot vinegar mixture over, leaving in the spices. Cover and store in a cool dry place for about 2 weeks to allow the pickled eggs to mature. Serve with cold meats or cold poultry or game.