12 hard boiled eggs, peeled 1 tablespoon kosher salt 1 1/2 cup white vinegar 1/2 cup water 1 1/2 teaspoon sugar 1 teaspoon white peppercorns, crushed 1/2 teaspoon crushed allspice 1/2 teaspoon ground turmeric 1/4 teaspoon celery seeds 2 shallots, thinly sliced
Preparations:
Take a fork and gently pierce each egg through the white to the yolk, about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar. Combine the remaining ingredients in a non-reactive sauce pan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool 10-15 minutes. Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and the will keep, refrigerated, for several weeks.
Post # 473
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