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Pickled Eggs
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 day 12 hrs 30 mins
Calories:
17
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 17 cal. | (1 %) | ||
| Protein | 1.22 g | (1 %) | ||
| Fat | 0.81 g | (1 %) | ||
| Carbohydrates | 0.93 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.25 g | (1 %) |
more nutritional values
| Vitamin A | 31.95 mg | (3,994 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 0.91 mg | (8 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.07 mg | (1 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 8.5 μg | (3 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 6.98 mg | (7 %) | ||
| Potassium | 18.5 mg | (0 %) | ||
| Calcium | 6.77 mg | (1 %) | ||
| Magnesium | 2.01 mg | (1 %) | ||
| Iron | 0.25 mg | (2 %) | ||
| Iodine | 10.62 μg | (5 %) | ||
| Zinc | 0.03 mg | (0 %) | ||
| Saturated fatty acids | 0.19 g | |||
| Cholesterol | 30.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 20 eggs
- 3 little green chili peppers
- 3 small red chili peppers
- 1 red onion
- 1 white onion
- 3 sprigs rosemary
- 2 Tbsps Coriander
- 2 Tbsps Mustard seed
- 1 Tbsp white peppercorns
- 1 Tbsp black peppercorns
- 1 tsp Juniper berries
- 1 tsp allspice
- 7 bay leaves
- 1 ½ liters water
- 60 grams salt
- To serve
- peppers
- Tabasco sauce
- Mustard
- Vinegar
- vegetable oil
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.
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