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| Balsamic Hard-boiled Eggs |
12 hard- boiled eggs
1 – ½ cups Secolari California Balsamic vinegar
Warm the balsamic vinegar. Place the eggs in glass container. Pour the warm balsamic vinegar over the eggs. Let cool and refrigerate for at least 12 hours. Be sure to turn the eggs occasionally so that they will be evenly colored. When you have the desired color, remove eggs from balsamic. The eggs can be served on a salad, for Easter, or to decorate an antipasto platter.
You can also reserve the balsamic and make another batch before discarding.
The balsamic vinegar is a popular condiment on our Italian table. In Italy we are fortunate enough to be able to count on high quality balsamic made with cooked must of grapes that come exclusively from the province of Modela and Eggio Emilia.
Traditionally the balsamic vinegar is used for salads, vegetables, sauces, dips and marinades. It is served as a condiment for appetizers and sometimes used in drops on cheeses such as Parmesan and Mozzarella. It is also used to garnish ice cream and sweets.
For this recipe, I used a medium quality California balsamic vinegar because of the large quantity I needed. I save the luxurious Modena balsamic for more cherished drizzling's.
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