Best Sweet And Pungent Preserved Eggs Recipes
SWEET PICKLED EGGS
Simple and easy to prepare. These will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread and assorted cheeses.
Provided by Tracy Mulder
Categories Appetizers and Snacks Pickled Egg Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutrition Facts : Calories 110 calories, Carbohydrate 10 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 268.5 mg, Sugar 9.2 g
SWEET-AND-PUNGENT PRESERVED EGGS
Number Of Ingredients 4
Steps:
- 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see HOW-TO, _Eggs, Preserved: To shell). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes) then serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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