Process for the preparation of pickled eggs

摘要

In preserving and colouring eggs, eggs which have been cooked hard in boiling water or steam are immersed in vinegar containing vegetable colouring matter, e.g. the colouring matter of red cabbage, beetroot, red currants or walnuts. The vinegar may previously have been boiled with pickling spice. Eggs which have been so immersed for 2-3 days may be wrapped and frozen.