Eggs on hand

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Eggs On Hand
  Categories: Pickell
       Yield: 2 Recipes
  
 MMMMM----------------------HARD COOKED EGGS---------------------------
      12    Eggs
 
 MMMMM--------------------PICKLING INGREDIENTS-------------------------
     1/2 c  Vinegar, white
       1 c  Water
       1 t  Sugar
     3/4 t  Salt
     1/2 t  Peppercorns
       5    Whole cloves
     1/2    Bay leaf
       1    Chili pepper,dried
  
   HARD COOKED EGGS:
   
   Preparation Time: 10 minutes
   Cooking Time: 10 minutes
   Standing Time: 25 minutes
   
   If desired, pricke large end of egg with a pin to prevent them from
   cracking. Place eggs in a single layer in a large deep saucepan. Cover
   with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover
   saucepan and bring to a boil over high heat. Immediately remove pan
   from heat to stop boiling.
   
   Let eggs stand in water for 20 to 25 minutes.
   
   Drain water and immediately run cold water over eggs for 2 minutes
   (for easier peeling and to prevent a grey ring from forming around
   the yolks).
   
   
   PICKLED EGGS:
   
   Preparation time: 10 minutes
   Cooking time: 10 minutes (+cooling)
   
   In a small saucepan, combine remaining ingredients. Cover and bring
   to a boil. Over low heat, simmer for 10 minutes. Strain liquid and
   cool to room temperature. Place 6 peeled hard cooked eggs in a
   screw-top jar. Cover with vinegar solution. Screw cover in place and
   let stand in refrigerator for at least 2 days before using. Pickled
   eggs will keep several months without refrigeration if the container
   in unopened. Once opened, refrigerate and use within one month.
   
   NOTE:
   Keep a jar of hard cooked or pickeled eggs in the refrigerator for
   instant snacks, devilled eggs, garnishes, meals on the run, sandwich
   fillings, salad plates or quick supper recipes.
   
   Submitted by: Kathleen Pickell
  
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