Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Acadian Dyed Eggs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Eggs
Egg piercer or needle
Clover or small fern leaves
Stockings
Dry brown outer skin of
Onions
Cold water
Directions:
99

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.
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 31,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 186mg
Sodium: 75.9mg
Potassium: 247.5mg
Carbohydrates: 11.8g
Fiber: 2.1g
Sugar: 5.4g
Protein: 7.6g


Scale this recipe to Servings [?]