Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Eggs Dry brown outer skin of
Egg piercer or needle -onions
Clover or small fern leaves Cold water
Stockings

Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen
egg shells with water, and press clover or fern leaves face down on
shell. Cut stockings in pieces large enough to cover eggs. While
holding leaves in place, stretch and wrap a stocking piece around
each egg; twist lightly and tie securely with a thread or string.

Place eggs and onion skins in cold water in a large pan; gradually
heat to boiling. Reduce to low heat and simmer 30 minutes. Remove
eggs; let cool.

Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a
pattern of clover or fern leaves.

~Louisiana Farm Bureau Women's Committee

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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