Recipe Details
| Title | Beet pickled eggs |
|
| Author | Teresa Dupay | |
| Portions | 10 | |
| Created | 25th July 2021 14:17 pm |
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Weight (Per Portion)
One portion of this dish weighs approximately 206.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Water, tap, drinking | 750 Millilitre | |
| Vinegar, white wine | 240 Millilitre | |
| Beetroot, cooked | 1 Small | |
| Onions, shallots, raw | 1 Small | |
| Sugar, caster | 1 Teaspoon | |
| Bay leaf, dried | 1 Unit | |
| Egg, chicken, free range, whole, raw | 12 Large |  |
| Salt, sea | 1 Teaspoon |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 141 |  |
| Protein | 22.42% | |
| Other Carbohydrate | 0.59% | |
| Sugar | 1.72% | |
| Fat Saturated | 12.74% | |
| Fat Unsaturated | 10.73% | |
| Fiber | 1.14% | |
| Sodium | 12.12% | |
| Salt | 12.73% | |
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Recipe Method
1 Combine the water, vinegar, beet, shallot, sugar, salt and bay leaf in a large saucepan and bring to the boil. Reduce the heat, cover the pan and simmer for 10 minutes. Uncover and lett cool completely
2 Place the beet mixture in a container, add the hard boiled eggs and marinate in the refrigerator for at least 2 hours, stirring gently once or twice
3 To serve, slice the eggs in half and top with flaky salt!