FORD FIELD FIRE EGGS - (aka Pickled Eggs) An Upper Peninsula Delicacy >From Jeff a Detriot Lions Tailgater 3 Dozen Hard Boiled Eggs 1 Large Onion 1 Large Bottle (12 oz.) Hot Sauce (Franks, Louisiana, etc) 1 Small Bottle (5 oz.) Tabasco Various Hot Peppers - Sliced * White Vinegar Boil and peel eggs. While eggs are boiling, pour Tabasco and Hot sauce into container large enough to hold eggs, onion and peppers. Cut onion and hot peppers into slices. Add eggs, and cover with vinegar. Let eggs soak a minimum of 1 week for best results. The longer they soak the hotter they get. * - I use fresh habanero, jalapeño, cayenne, and chili peppers. But can use any combination of fresh or from a jar. These are what make the eggs hot or not, so it is personal preference. I usually make 2 batches throughout the football season, one at the beginning and one when they run out. I have had them soaking for a whole season before, but the egg loses its texture over time.
I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
