Eggs have been plentiful: they are also versatile. Here’s a recipe from my neighbor Lucy that is as simple as can be.
Hard boiled, peeled eggs
white distilled vinegar
After the eggs are cooked and peeled, poke each with a toothpick numerous times deep enough to penetrate the yolk.
Place the eggs in a glass jar and fill 3/4 full with vinegar. Top the jar off with water to cover the eggs (stir a little to mix the water and vinegar) then cover securely with plastic wrap and a lid.
The plastic wrap keeps the lid from rusting.
Let sit for 4 days at room temperature then taste. They can sit a bit longer if you want more of a tang.
Last Thursday’s statistics follow:
’til next time,