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Simmer vinegar, salt, sugar, pickling spices and onion in saucepan for 10 minutes. Put eggs in a sterilized jar (such as a wide-mouth Mason jar) and cover with hot mixture. Cover and refrigerate.

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After adding the key condiments to the egg wrap, fold it in quarters to eat immediately or wrap it in foil, which will keep it warm for about 15 minutes.FILE Ñ A scallion egg wrap in New York, Aug. 24 ...