Pickled Eggs

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Pickled Eggs
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 12 h. 30 min.
Ready in
Calories:
17
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie17 kcal(1 %)
Protein1.22 g(1 %)
Fat0.81 g(1 %)
Carbohydrates0.93 g(1 %)
Sugar added0 g(0 %)
Roughage0.25 g(1 %)
Vitamin A31.95 mg(3,994 %)
Vitamin D0.35 μg(2 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.07 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate8.5 μg(3 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C6.98 mg(7 %)
Potassium18.5 mg(0 %)
Calcium6.77 mg(1 %)
Magnesium2.01 mg(1 %)
Iron0.25 mg(2 %)
Iodine10.62 μg(5 %)
Zinc0.03 mg(0 %)
Saturated fatty acids0.19 g
Cholesterol30.8 mg

Ingredients

for
1
Ingredients
20 eggs
3 little green chile peppers
3 small red chile peppers
1 red onion
1 white onion
3 sprigs rosemary
2 tablespoons Coriander
2 tablespoons Mustard seed
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 teaspoon Juniper berries
1 teaspoon allspice
7 bay leaves
1 ½ liters water
60 grams salt
To serve
peppers
Tabasco sauce
Mustard
Vinegar
vegetable oil
How healthy are the main ingredients?
rosemaryeggonionJuniper berriessaltMustard

Preparation steps

1.

Place the eggs in a pan of cold water to cover and bring to a boil. Remove from the heat, cover and let stand 12 minutes. Drain and run under cold water. Cut the onions into rings. Rinse the chilies. Layer the eggs, onion rings,chilies and spices in a tall 5 liter (approximately 5 quart) sterilized canning  jar with a lid. Boil the water with salt and pour over the eggs. The eggs must be completely covered by the brine.

2.

To serve, peel the eggs, cut in half, remove the yolk halves and set aside. Pour a little mustard, vinegar, oil, Tabasco and pepper into the egg white halves and top with the yolks.