great feast was: Re: SC - pomegranate molasses

[kat]

Phillipa asks:

>>Anyway, has anyone ever made hardboiled eggs which they have boiled for 3 
>>hours?  The time seems excessive to me. Surely the eggs would cook and
>>take up the dye in much less time.  Comments?
>>Phillipa

When my friend Merrin did her "Feast of Jewish Holidays," one of the things 
we fixed were these eggs.  According to her recipe, you can boil them *or* 
bake them in water at about 275* for 8 hours or overnight.

We used yellow onion skins, not red (the yellow onions went into something 
else, I'm not sure what) and put dozens and dozens of eggs into a turkey 
roaster and covered them with water.  I added a little water a couple of 
times during the night, but basically we just left them alone.  Drained 
them, took them to site as-is, peeled them there and served them cold on 
the tables as appetizers.

They tasted exactly like ordinary hard-boiled eggs to me, though a couple 
of people said the texture was "creamier."  I didn't notice much 
difference, other than the really deep tan color, which was very 
attractive.

Just my two cents...


	- kat






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