| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | eggs |
| | Egg piercer or needle |
| | Clover or small fern leaves |
| | Stockings |
| | Dry brown outer skin of onions |
| | water cold |
|
Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen egg shells with water, and press clover or fern leaves face down on shell. Cut stockings in pieces large enough to cover eggs. While holding leaves in place, stretch and wrap a stocking piece around each egg; twist lightly and tie securely with a thread or string.
Place eggs and onion skins in cold water in a large pan; gradually heat to boiling. Reduce to low heat and simmer 30 minutes. Remove eggs; let cool.
Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a pattern of clover or fern leaves.
~Louisiana Farm Bureau Women's Committee
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham.
U/l To Nce by Burt Ford 10/98.
99
|
|
Anmerkungen zum Rezept:
keine |
