About the Post

Author Information

Pickled Egg

9oz Batch Size
36 Portion per Batch
Unit Ingredients
9 oz Hard boiled egg
8 oz Cider  vinegar
8 oz Beetroot juice
2 oz Brown sugar
2 oz Chopped onion
 1/4 oz Cloves
1 oz Garlic
1.Once the boiled eggs have been peeled and cooled, place them in a large 1/6 pan
2.Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
3.Reduce the heat to a simmer and cook 10 minutes.
4.Remove the pan from the heat and allow the liquid to cool.
5.Pour the pickling solution over the eggs and seal tightly
6.Store in the refrigerator for a minimum of two days before using.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: