[Sca-cooks] eggs

[Christina Nevin]

>From: Devra at aol.com
>
>There's always hardboiled eggs preserved in pickled beet juice. They get all 
>pink and nice - if you leave them in long enough, the pink penetrates all 
>the way to the yolk, and the white gets almost a maroon...
>
>Devra

 
This sounds interesting & tasty - do you have any particular source/recipe? or do you just pop them in after you've boiled them? And how long is long enough (thinks of an afternoon tea she's been invited to in six weeks time...)?
 
ciao
Lucrezia
 
 

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Baronessa Lucrezia-Isabella di Freccia | mka Tina Nevin

Thamesreach Shire, The Isles, Drachenwald | London, UK

thorngrove at thorngrove.net | http://www.thorngrove.net/athenaeum 

"There is no doubt that great leaders prefer hard drinkers to good versifiers" 

- Aretino, 1536 

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