Sunday, May 24, 2009

Pickled Eggs

This was another one of my gpa's recipes.

12 to 18 extra large eggs
3 to 4 cloves of garlic peeled and sliced in half
2 cups red wine vinegar
1 tsp basil
1 tsp Thyme
1 tsp oregano
salt and pepper

Combine in a saucepan ingredients 2 through 6 and bring to a boil. Boil for 3 to 4 minutes. Remove from heat and let stand. Working with one egg at a time lightly beat with a fork and fry in butter in a 6-inch or smaller non-stick fry pan. Season with salt and pepper. Cook all the eggs as you would a crepe. When all the eggs are cooked slices the eggs into halves and place in a container that can be sealed. As you layer the eggs in the container add some of the vinegar along with the garlic and spices use up all the vinegar seal the container and refrigerate for at least one week before use.

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