Pack eggs in 2 quart jars. Combine remaining ingredients in saucepan; bring to a boil and simmer uncovered for 15 min. Pour over eggs, seal, let cool and chill. Refrigerate for 2 days before using.
Pack eggs in 2 quart jars. Combine beet juice, vinegar & spices in a saucepan and simmer 10 min. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavours to permeate the eggs. NB Small cooked beets can be pickled along with the eggs. Good with cold meats, dark rye and dill pickles.
Simmer vinegar, sugar & spices for 15 min in an enamelled saucepan, then cool & strain. Pack eggs in jars, cover them with vinegar and seal. Refrigerate for 3 weeks before using.
Hard boil eggs about 25 min starting in cold water at medium heat. Cool eggs in cold water for a few min and make cracks on the shells by rolling them firmly on the table. Put eggs and all other ingredients in a large saucepan. Add enough water to cover. Simmer 1 hr or more. Serve hot or cold. NB Never shell eggs before serving. To store, refrigerate several days in liquid.
The night before: in a 9x13" butter pan put eight pieces of the bread on the bottom, add pieces to cover dish and sides. Cover with slices of ham, lay slices of cheese on top. Then cover with slices of bread to make it like a sandwich. In a large bowl beat eggs, salt, pepper, dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches and let stand in refrigerate overnight.
In the morning melt the butter, pour over the top, cover with crushed Special K or Cornflakes. Bake uncovered at 350 F for 1 hour. Let stand about 10 minutes before serving.