Pickled Eggs Recipe
It takes only 30 minutes to prepare the eggs and the juice, with ingredients easily available in any supermarket.
Servings: 8 eggs
- 8 eggs
- 1 1/2 cups water
- 1/8 tsp salt
- 8 oz fresh beetroot
- 1/2 cup sugar
- 1/2 cup white vinegar
Put the eggs into a pot and cover with cold water. Bring to a full boil. Turn off the cooker and let the eggs stand i the hot water for about 8 minutes for hard but creamy yolks. Check out How to Boil Eggs.
Process beetroot through a juicer.
In a small saucepan, bring the water, beetroot juice, sugar, salt, and white vinegar to boil.
Put the eggs into a glass jar. Pour the juice over to submerge. Cover and chill for at least 12 hours before serving.
Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg