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Suggest a better descriptionBoil the eggs for l0 minutes. Cool in cold water, then shell. In a saucepan sirnmer the vinegar and spices together for 5 minutes. Place the eggs in a warmed sterilized jar and pour the hot vinegar mixture over, leaving in the spices. Cover and store in a cool dry place for about 2 weeks to allow the pickled eggs to mature. Serve with cold meats or cold poultry or game.
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Serving Size: 1 Egg (312g) | ||
Recipe Makes: 8 Eggs | ||
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Calories: 373 | ||
Calories from Fat: 225 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1057.5mg | 325 % | |
Sodium 352.3mg | 12 % | |
Potassium 356.6mg | 9 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.7g | ||
Protein 31.6g | 45 % | |
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: 373
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