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This is my grandmother’s pickled eggs recipe. I make it every year at Easter and my family loves it. I usually triple this recipe.
Bring all the ingredients (except eggs) to a hard boil. Cool completely. Add peeled, hard-boiled eggs and refrigerate. It takes at least two days for these to pickle. They will be good in the refrigerator for about a week.
Tips: If you are hard-boiling store bought eggs then place them in a single layer on the bottom of a pan and cover with cool water. Cover the pan with a lid. Bring the water to a boil and remove the pan from the heat. Let sit covered for twelve minutes. Immediately submerge in ice water. To peel, crack the shell all over, start at the fat end and peel under cool running water. This method produces hard boiled eggs without the overcooked green ring around the yellow yolk.
You will not find Fleischomeletten on a Swiss restaurant menu. You will find them—made with care and greeted with enthusiasm—in Swiss homes. They are a treasured feature of Swiss celebrations at home. The joyful observance of Easter with family and friends seems a fitting occasion to serve them.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!