Subj : Re: Stuffed Eggs
To : Shawn Highfield
From : Dave Drum
Date : Fri Nov 08 2024 09:57:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> All those years of clean living???
SH> Laugh. Sure thing. :)
DD> I never expected to live this long. Both my parental units snuffed
DD> it in their mid-50s. My dad from a burst aortal aneurysm and my
DD> mother a short 3 years (less 1 day) later from a stroke.
SH> My parents are still alive. Dad's 83, and Mom is 78. However they
SH> were a lot easier on themselves then I have been.
DD> One day at a time - it's all we can do. Bv)=
SH> Oh yes.
Oddly all four of the kids - except my baby brother who was killed by
his doctor in his 40s - are still around I'm 82, my sister is 80 and
my remaining brother is 77. He's is the best condition of our little
group.
DD> Title: Thousand Year Old Eggs (Preserved Duck Eggs)
SH> Tried the chicken version of these. They are fine, but I'm happier
SH> with a standard boiled egg, or a pickled egg.
SH> ... Unexplained error. Please tell us how it happened.
Swiped
I'm not a huge fan of pickled eggs at any time. Around here they are
mostly bar food and eaten by those on the losing end of a bet. In a
separate post I'll give you a Russian recipe that I have served at get
togethers. It's my idea of pickles and eggs. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickled Eggs
Categories: Vegetables, Eggs, Snacks
Yield: 6 servings
15 oz Can small whole or sliced
- beets; not pickled
1 c Distilled white vinegar
1/3 c Granulated sugar
1 tb Kosher salt; more for
- serving
6 lg Hard-boiled eggs; peeled
1 sm Shallot; thin sliced
3 lg Dill sprigs; more for
- serving (opt)
1 ts Whole black peppercorns'
- plus ground pepper for
- serving
1/4 ts Whole cloves (opt)
Flaky salt; for serving
Place a fine-mesh strainer over a large measuring cup or
bowl. Drain beets; if needed, add enough water so the
beet liquid reaches 1 cup (or pour off and discard any
excess to reach this volume). Transfer the beet liquid
to a small pot and stir in the vinegar, sugar and salt.
Bring to a boil, uncovered, over high heat. Reduce heat
to medium and simmer until sugar and salt are dissolved,
stirring occasionally, 1 to 2 minutes. Turn off the heat
and cool in the pot for 30 minutes.
In a large, wide-mouth glass canning jar (at least 36
ounces), or similarly sized lidded glass vessel, layer
peeled eggs with the beets, along with any combination
shallot, dill, peppercorns and cloves, if using,
alternating all of the ingredients. Once cooled, pour
the pickling liquid on top and cover tightly with the
lid. Pickle in the refrigerator for at least 24 hours
and up to 1 week, then remove eggs and beets from the
brine and store in the fridge for up to 1 week following
the initial brine. (The color and flavor will deepen the
longer the eggs pickle. For more even color, give the
eggs a swirl once or twice during the first day of
pickling.) To serve, halve and sprinkle with more dill,
salt and pepper, if desired.
By: Melissa Knific
Yield: 6 eggs
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... The King's English is often subjected to manipulation at fish markets.
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