Pickled Eggs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 d. 10 min.
Ready in
Calories:
158
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 202 mg | (5 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 Tbsp Sea salt
- 8 hard-boiled eggs
- 2 bay leaves
- 1 tsp peppercorns
Preparation steps
1.
Quarter onions (do not peel). Bring a large pot of water (about 1 1/2 liters or approximately 6 1/3 cups) to a boil. Add onions and sea salt.
2.
Lightly crack the shells of the hard-boiled eggs and place in a jar, along with bay leaves and peppercorns.
3.
Strain onion broth through a sieve over eggs to cover. Let stand at least 2 days before serving.
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