Pickled Eggs with Tarragon

0
Average: 0 (0 votes)
(0 votes)
Pickled Eggs with Tarragon
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Calories:
174
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie174 cal.(8 %)
Protein13 g(13 %)
Fat10 g(9 %)
Carbohydrates5 g(3 %)
Sugar added2 g(8 %)
Roughage0.1 g(0 %)
Vitamin A0.3 mg(38 %)
Vitamin D3.2 μg(16 %)
Vitamin E2.2 mg(18 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.1 mg(7 %)
Folate83 μg(28 %)
Pantothenic acid1.8 mg(30 %)
Biotin27.6 μg(61 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C3 mg(3 %)
Potassium225 mg(6 %)
Calcium67 mg(7 %)
Magnesium27 mg(9 %)
Iron2.4 mg(16 %)
Iodine11 μg(6 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3 g
Uric acid6 mg
Cholesterol436 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
8 eggs
250 milliliters White vinegar
1 tsp Mustard seed
1 tsp peppercorns
1 tsp sugar
½ tsp salt
2 sprigs Tarragon
1 chili pepper
How healthy are the main ingredients?
sugarTarragoneggsalt

Preparation steps

1.

Hard-boil the eggs. Rinse, peel and layer eggs in a large jar. Rinse tarragon and chile peppers and shake or pat dry. Place tarragon and peppers in the jar.

2.

In a pot, bring vinegar, 75 ml (approximately 1/3 cup) water, mustard, peppercorns, sugar and salt to a boil. Pour hot brine over the eggs and let cool. Cover and let sit overnight in the refrigerator before serving.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners