© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: India
2 cups ham stock
fresh chopped parsley
Put eggs in a medium saucepan, cover with cold water, and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Drain, then run cold water over eggs until cool.
Peel off shells and return eggs to pan. Add ham stock, bring to a simmer over medium heat, and cook for 2 minutes. Remove from heat, cover, and marinate for 1 hour before serving.
Garnish with fresh chopped parsley.