SC - RE: Vermilioned Eggs
Robyn.Hodgkin at affa.gov.au
Robyn.Hodgkin at affa.gov.au
Thu Mar 25 14:26:16 PST 1999
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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