Pickled Eggs with Tarragon
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 225 mg | (6 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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