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18 Large white eggs
1 T Salt
Pink Crackled Eggs
2 c Juice from canned or cooked beets
Green Crackled Eggs
3 pk (10-oz ea) frozen chopped spinach
1 1/2 c Water
Yellow Crackled Eggs
4 Large yellow onion skins
2 1/2 c Water
4 T To 6 T heavy cream
Salt and white pepper to taste
Flowers to garnish
To make Cracked Eggs: 1. In 4-quart Dutch oven, combine eggs, 1 tablespoon salt and enough cold wakr to cover eggs by 1 inch. Bring to a boil. Cover. Reduce heat to low. Cook 20 minutes.
Drain at once. Chill in ice water 5 minutes.
Crackle egg shell by tapping lightly with back of spoon, rolling gently on surface, or between hands. Leave shells on. Dye 6 at a time.
To make Pink Crackled Eggs: 1 . Pour beet juice over eggs in small bowl, deep enough to cover eggs.
To make Green Crackled Eggs: 1. In medium saucepan, combine spinach and 1 1/2 C water. Bring to boiling. Reduce heat. Cover and simmer 30 minutes.
Stain juice; cool to room temperature.
Pour juice over eggs in small bowl.
To make Yellow Crackled Eggs: 1. In small saucepan, boil onion skins and 2 1/2 C water 20 minutes.
Strain juice; cool to room temperature.
Pour over eggs in small bowl.
To color Crackled Eggs: 1. Cover and refrigerate the Crackled Eggs in the beet spinach, or onion liquid overnight.
Remove eggs from liquid w1th slotted spoon.
Wrap egg and refrigerate. Peel when ready to prepare filling or serve whole.
To make Egg Filling: 1. Peel eggs. Cut eggs in half lengthw1se. Remove yolk.
Smooth yolks in food processor. Slowly drizzle in heavy cream until yolks are smooth and creamy. Add salt and white pepper to taste.
Fill egg halves w1th yolk mixture. Garnish with flowers.