Pickled Eggs

Ingredients

• six eggs
• hot vinegar
• peppers, allspice, cardamom seeds, and cloves

Method

1. 1

   Boil eggs for 30 minutes, cool in cold water, shell and place in a jar.

2. 2

   Cover with hot vinegar or spiced vinegar.

3. 3

   Let stand for 24 hours before serving.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 114. The excerpt below is the record exactly as published.

PICKLED EGGS First boil the eggs half an hour. Drop them in cold water to cool, remove the shells and put the eggs in an earthen or glass jar. Cover them with hot vinegar. Or if you wish to give them a spiced flavor pour over them vinegar in which peppers, allspice, cardamom seeds, and cloves have been boiled. But the plain pickled eggs are to most tastes the best. Let them stand twenty-four hours before serving. POACHED EGGS Cook in a utensil that comes for poaching eggs (which keep the shape better), or in a granite saucepan. Break the eggs, one at a time, in a small saucer, and slip them carefully into the poacher. Then set the poacher in a pan of salted water which has come to boil. Boil gently until the eggs are set, which will be about three minutes. If you poach in a saucepan, salt the water, let it boil, and keep it hot. Break the eggs in a saucer, and slip them care- fully in the water. Then set the saucepan forward, and boil EGGS, OMELETS, CHEESE, RAREBITS 207 gently until done. Take the eggs out with a perforated ladle. Have ready toast that has been browned, buttered, and cov- ered for a short time with a pan so that it will be moist. Lay A Perforated Ladle each egg on a slice of toast. Pour melted butter over the eggs. Serve on separate plates, or all on one dish, very hot. SCRAMBLED EGGS Beat six eggs

Cook this with the app: pantry check, scaling, and the assistant.