POURABLE EGGS RECIPES

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HOW TO MAKE PICKLED EGGS | PICKLED EGGS RECIPE - FOOD.COM



How to Make Pickled Eggs | Pickled Eggs Recipe - Food.com image

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 7

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar
4 cups vinegar
1 teaspoon salt
2 medium onions, chopped
1/3 cup sugar
1 tablespoon pickling spices

Steps:

  • Put the peeled hardboiled eggs in the large jar.
  • Boil the remaining ingredients together for 5 minutes.
  • Pour over the eggs in the jar.
  • Cover; leave on counter overnight.
  • Keeps in refrigerator for weeks, in theory.
  • In reality, if you love pickled eggs, these will disappear.

Nutrition Facts : Calories 120.6, FatContent 5.3, SaturatedFatContent 1.6, CholesterolContent 186.5, SodiumContent 258.2, CarbohydrateContent 7.8, FiberContent 0.3, SugarContent 6.9, ProteinContent 6.5

PERFECT SCRAMBLED EGGS RECIPE | ALTON BROWN | FOOD NETWORK



Perfect Scrambled Eggs Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Steps:

  • Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
  • TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
  • Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

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