DEAR SUN SPOTS: How do you pickle eggs? Thank you. — Edgar, Peru

ANSWER: Sun Spots got the following information off the University of Georgia National Center for Home Food Preservation website:

“Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for 5 minutes, and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room-temperature solutions.

“Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling to ensure the highest quality possible since the eggs will be stored over a relatively long period of time. However, eggs at least a few days old will peel better after boiling.

The site also provides this recipe:

Red beet eggs

1 cup red beet juice (from canned beets)

1 1/2 cups cider vinegar

1 teaspoon brown sugar

a few canned whole tiny red beets (or several slices of beets can be used)

Interesting to Sun Spots was the site’s suggestions for cooking if you use fresh eggs:

“According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra-fresh eggs.

“Make a pinhole in the large end of the egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring eggs to a boil.

“Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs.

“Immediately remove eggs from the pan of hot water with a slotted spoon to a bowl of ice water for one minute.

“In the meantime, bring hot water to simmering. After one minute in ice water remove eggs back to the simmering water for 10 seconds. The 10-second interval is important because this allows the shell to expand without expanding the rest of the egg.

“Peel immediately by cracking the shells of the egg all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end of the egg. The peeling may take place under cold running water to help wash the shell off the egg and to minimize the shell breaking into the white.”

The site also offers these food-safety caveats:

“There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than two hours in the temperature danger zone of 40 to 140 degrees Fahrenheit.”

DEAR SUN SPOTS: Thank you for the great job you do. I am looking for a wide-mouth thermos about six inches high to put hot soup in. I have looked everywhere but no luck. — No Name, Lewiston

ANSWER: An online search turned up dozens, including inexpensive ($12-$16) options at both Walmart and Kmart. If you don’t see them in the store and don’t have a computer, ask the manager to order one for you.

DEAR SUN SPOTS: I would like to say a big thank-you to a true gentleman. I was pumping gas recently and foolishly drove off with my purse on my trunk. I noticed very quickly, but it was gone by the time I returned.

I spent the day worried and upset, as my work keys among other important items were in it. While at work that evening I received a phone call from a neighbor, letting me know that my purse had been returned — with all contents in it!

I wish to thank this young man in person. So, Eric Cavers, please call me (583-7189), so that I may thank you properly.

On another note, the Smilin’ Moose is getting ready for its yearly MS ride/walk on Sunday, Sept. 9. We are looking for anyone interested in donating raffle prizes or participating in this event. Please call me or Kathy at 739-6006 for more information. — Tanya Kimball, [email protected]

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