Try this Pickled Eggs recipe, or contribute your own.
Suggest a better descriptionDirections: ? Place everything, except the eggs, into a saucepan. ? Bring gently to the boil, then remove to a basin. Cover and leave to cool. ? Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar. ? Strain the vinegar. ? If the spices and are left in, they discolour the eggs. ? Put the eggs into dry, sterelised, widw-necked jars-dont pack them too firmly. ? Pour the liquid over the eggs to cover them, then seal the jars. ? Dont use for a couple of days after they are prepared. I find they keep perfectly for at least 6 weeks but they must be kept refrigerated. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 17 | ||
Calories from Fat: 4 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 28.4mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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