PICKLED RAMP EGGS

"If you keep the eggs covered in broth and store in a cool dark place, the eggs will remain deliciously edible for many, many years," says Lewis J. Matt III, author of "Appalachian Cooking: Ramps and Morels."

"The oldest ones I ever ate were 17 years old."

If a vinegar "mother" develops in the broth, it will get cloudy. Remove the eggs, rinse with boiled, sterilized water, and cover with new hot broth.

• 12 eggs
  
• 3 cloves garlic, thinly sliced
  
• 2 medium onions, thinly sliced
  
• 20 whole ramps, sliced lengthwise
  
• 2 cups white vinegar
  
• 2 teaspoons ground ginger
  
• 1 tablespoon pickling spice
  
• 1/2 cup sugar
  
• 12 whole black peppercorns

In a large saucepan, completely cover the eggs with cold water, enough to cover them by about an inch. Bring to a boil. Simmer for not more than 5 minutes. Remove from heat; let stand, covered, 20 minutes. Plunge to cool at once in cold water. Remove shells.

Place the eggs in a sterilized quart container, such as a wide mouth canning jar, interleaving the eggs with the sliced garlic, onion, and ramps.

In a small enameled, stainless steel or glass saucepan, bring the vinegar, ginger, pickling spice, sugar, and black peppercorns to a boil. Reduce the heat and simmer for 20 minutes, covered. Pour the hot mixture over the peeled eggs in the quart jar. If there is not enough liquid to completely cover eggs, add just a little boiled water. Refrigerate, covered (do not seal the jar) for at least four days so that all the flavors intermingle.

Serve eggs in wedges or halves, sprinkled with salt and black pepper.

Garnish with the pickled ramp and onion slices. If you use these eggs for deviled eggs, chop the onion, garlic and ramps and add to the egg yoke mix to stuff the eggs.

-- "Appalachian Cooking: Ramps and Morels" by Lewis J. Matt III

BEEF OR VENISON GOULASH WITH RAMPS

• 3 tablespoon fat (such as bacon drippings) or oil
  
• 1 pound round steak or venison steak, cut into 1-inch cubes
  
• 3 medium onions, chopped
  
• 20 to 30 ramps cut in 2-inch pieces
  
• 3 cloves of garlic, minced
  
• Salt and fresh ground pepper
  
• 1 tablespoon Hungarian paprika
  
• 1/4 teaspoon sugar
  
• 2 cups hot water
  
• 1 tablespoon white flour
  
• 1/4 cup cold water
  
• 1 cup heavy cream

Heat the bacon drippings or oil in a large Dutch oven. Add the meat cubes and brown well. Stir in onions, ramps and garlic and cook until soft.

Sprinkle with salt, a liberal amount of fresh ground pepper, paprika, and sugar. Blend thoroughly. Pour in the hot water, cover and simmer gently about 1 1/2 hours. Blend the flour with cold water so that there are no lumps. Add the flour water mix to the meat about 7 minutes before the end of the cooking time; stir constantly until sauce is thickened and bubbling. Remove from heat and stir in the cream. Serve hot.

Serves 4.

(This dish traditionally is served over noodles accompanied by a salad.)

-- "Appalachian Cooking: Ramps and Morels" by Lewis J. Matt