Try this Pickled Eggs recipe, or contribute your own.
Suggest a better descriptionBoil 16 eggs for 12 minutes, dip into cold water and remove the shells. Into a stew pan put 1 quart of vinegar, 1/2 ounce pepper and 1/2 ounce ginger. Simmer for 10 minutes. Put the eggs in a jar and pour the boiling vinegar over them. They will be ready for use in a month. Recipe by: christi@meaddata.com (Christi Wilson) Posted to MC-Recipe Digest V1 #458 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 30, 1997.
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Serving Size: 1 Serving (4266g) | ||
Recipe Makes: 1 | ||
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Calories: 5810 | ||
Calories from Fat: 3583 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 398.2g | 531 % | |
Saturated Fat 124.1g | 621 % | |
Monounsaturated Fat 152.6g | ||
Polyunsanturated Fat 54.7g | ||
Cholesterol 16920mg | 5206 % | |
Sodium 5612.7mg | 194 % | |
Potassium 5599.1mg | 147 % | |
Total Carbohydrate 42.5g | 12 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 38.5g | ||
Protein 505g | 721 % | |
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: 5810
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