[Sca-cooks] Sweet pickled eggs source

[Philippa Alderton]

--- Karen O <kareno at lewistown.net> wrote:
>     Hello!
>
>     I've been busy, and in lurk "delete" mode for
> the past month.  One of
> the things I've been busy with is a {SCA} wedding.
> A nice finger food
> picnicy spread.
>
>  I used a recipe from "DianaFiona" from a long time
> ago {feb 19th 2000} Ovos
> Molho Vinareta a Alagrave {preserved eggs}.  Now the
> Shire Chronicler wants
> to print the menu & my recipes.   I don't recognize
> the name, is she still
> on the List?  does anyone know where the recipe
> originated from?

That's Liadan- she's on the List, but she's been ill.
I'll cc this to her, make sure she sees it.

Phlip

>  Wasn't there another pickled eggs recipe being
> discussed not too long ago?
> Is it different from this one?
>
>  OVOS MOLHO VINARETA A ALAGRAVE (PRESERVED EGGS)
> (Serves 80)
> > 84 (7 dozen) large chicken eggs
> > 1 gallon cider vinegar
> > 10 bay leaves
> > 4 to 7 large whole unbruised cloves peeled garlic
> > 2 teaspoons sea salt
> > 1-? teaspoons ground turmeric
> > 1 teaspoon whole mustard seed
> > 1 teaspoon whole black pepper corns
> > 1 stick cinnamon
> > ? teaspoon whole coriander seed,
> > ? teaspoon dried rosemary
> > ? teaspoon dried sage
> > ? teaspoon whole clove
> > ? teaspoon whole celery seed
> > Outer peel of two oranges, grated
> > 2 cups light honey
> >
> > Turn the eggs upside down in their container and
> let set one hour at room
> temperature.  Put eggs in large kettle with a trivet
> in the bottom to keep
> the eggs from touching the inside bottom of the
> kettle.  Fill kettle with
> cold water, 2 inches above the eggs.  Heat to
> rolling boil.  Immediately
> remove kettle from heat and let cool to room
> temperature.  This method of
> hard boiling eggs prevents them from becoming
> rubbery.  Drain eggs and
> remove shells and inner membrane as gently as one
> can to prevent damaging
> the tender white of the eggs.
>
> > Meanwhile, pour vinegar into non-reactive kettle
> with tight-fitting lid,
> such as stainless steel, enameled or glass Dutch
> oven, do not use aluminum
> or iron.   Put all the remaining ingredients except
> the honey into the
> vinegar. Bring to boil, occasionally stirring.
> Cover, reduce heat and
> simmer 10 minutes.  Stir in honey and turn off heat
> when honey is dissolved.
> Cover tightly and let kettle set while you are
> peeling the eggs.
>
> > Put peeled eggs into a large 3-4 gallon crock or
> non-reactive container.
> Pour over them the spiced vinegar.  The eggs should
> be covered by 1 inch of
> fluid.  If more fluid is needed, pour in a little
> more plain cider vinegar,
> apple juice, wine or spring water. The eggs should
> be stored in a cool place
> several days to two weeks until ready to serve.
>
> > TO SERVE:  Remove eggs from the pickle and serve
> halved lengthwise, whole
> or use as basis for deviled eggs.  Serve on an
> appetizer tray or with salad.
>
>
>
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=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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