Spicy Pineapple Eggs
Source of Recipe
the web
List of Ingredients
10 eggs
2 1/2 cups pineapple juice
1/2 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon hot red pepper flakes
1 tablespoon lemon juice Recipe
Put eggs in a large saucepan. Add cold water to cover by 1 inch. Bring to a rapid boil over high heat. Reduce heat, cover, and cook at a low boil for 10 minutes. Drain and immediately place eggs under cold running water until completely chilled. Gently crack eggs, then peel them, starting from larger end. If shell is stubborn, peel under a drizzle of cold running water. Place peeled eggs in a tall 6-cup plastic container.
If you use another size container you may need more liquid. If so, increase all ingredients proportionately, except the eggs, so you have enough to adequately cover the eggs.
Combine remaining ingredients in a saucepan. Bring to a rolling boil. Reduce heat and simmer for 5 minutes. Pour the mixture over the eggs, then set aside to cool for 1 hour. Cover and refrigerate for 3 days before using, swirling occasionally to distribute seasonings.
The eggs will keep in the refrigerator for up to 1 week.
|
|
member logon
