SC - Receipe for Noodle dish

[CONNECT@aol.com]

Hmm.  Sounds like one of those electric crockpots would be the perfect thing
for this. Baking overnight seems an expensive method! 
Kiriel

> -----Original Message-----
> From:	kat [SMTP:kat at kagan.com]
> Sent:	Friday, March 26, 1999 6:05 AM
> To:	'cooks'
> Subject:	SC - RE:  Vermilioned Eggs
> 
> 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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