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Receta Pickled Eggs (Soleier)
by Global Cookbook

Pickled Eggs (Soleier)
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Ingredientes

  • 3 c. (750 ml) water
  • 1/4 c. (60 ml) kosher salt
  •     The dry yellow skins of 3 onions
  • 6 x hard-cooked Large eggs, unpeeled

Direcciones

  1. This recipe is about as simple as they come. Prepare these Large eggs at least 24 hrs in advance and serve them with mustard, sweet gherkins, and a good German beer.
  2. Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil. Simmer till the water turns brown, about 10 min. Let the water cold to room temperature. Crack the shells of the hard-cooked Large eggs but don't peel them. Place the Large eggs in a glass jar or possibly bowl and pour the salt solution over them. Chill covered for at least 24 hrs, or possibly up to 3 days before serving. To serve, peel and slice in half.
  3. Serves 4 to 6.