Subject: Pickled Eggs (Soleier)
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 03 2002 - 06:15:20 EDT
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FOOD FUNNY
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Thanks to Donna Dreyer for sending us this short but not-so-sweet one:
There were three men at the dinner table with their wives, celebrating
their anniversaries. The youngest man said, "Pass the honey, honey."
The older man said, "Pass the sugar, sugar." And the elderly man
said, "Pass the tea, bag!"
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TODAY'S RECIPE
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Talk among the members of the Atlanta Ring about getting together for
dinner in a German restaurant made me hungry for German food, and here
is what I decided to do about it:
Monday's Starter
Pickled Eggs (Soleier)
Tuesday's Soup or Salad
Goulash Soup (Gulyassuppe)
Wednesday's Side Dish
Crusted Asparagus (Uberkrustete Spargel)
Thursday's Entree
Farmer's Pork Chops (Bavernschweineinekotoelette)
Friday's Dessert
Frankfurt-Style Chocolate Pudding (Frankfurter Pudding)
This recipe is about as simple as they come. Prepare these eggs at
least 24 hours in advance and serve them with mustard, sweet gherkins,
and a good German beer.
Pickled Eggs (Soleier)
3 cups (750 ml) water
1/4 cup (60 ml) kosher salt
The dried yellow skins of 3 onions
6 hard-cooked eggs, unpeeled
Combine the water, salt, and onion skins in a saucepan over moderate
heat and bring to a boil. Simmer until the water turns brown, about
10 minutes. Let the water cool to room temperature. Crack the shells
of the hard-cooked eggs but do not peel them. Place the eggs in a
glass jar or bowl and pour the salt solution over them. Refrigerate
covered for at least 24 hours, or up to 3 days before serving. To
serve, peel and slice in half. Serves 4 to 6.
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