Pickled red beet eggs
Today we are making an interesting and unusual appetizer from eggs, pickled red beet eggs. The dish looks beautiful and has a piquant taste.
Equipment
- 1 saucepan
- 1 teaspoon
- 1 grater
- 1 mix bowl optional jar
Ingredients
- 6-8 pcs egg
- 1 pc beet
- ½ tsp salt
- 1 tsp sugar
- 2 pcs bay leaf
- 5-6 pcs pepper black peas
- 30 ml vinegar
Instructions
- Prepare everything you need.
- Boil the eggs hard. This is a very important moment, only if you cook for at least 10 minutes after boiling, and then pour cold water and let cool, you can easily peel them.
- Add salt and sugar to the saucepan, add peppercorns and bay leaf.½ tsp salt, 1 tsp sugar, 5-6 pcs pepper, 2 pcs bay leaf
- Bring to a boil, add vinegar.30 ml vinegar
- Grate fresh beets and place in the hot solution. Stir, cover and let stand for 10 minutes.1 pc beet
- Peel the eggs, trying not to damage the egg white. Place in a spacious container. They should be placed freely. Pour the marinade, straining it through a sieve.6-8 pcs egg
- Leave in a cool place for 12-24 hours.
- Pickled beet eggs are ready.
- The egg white becomes dense, with a light marinade taste, the yolk remains the same in taste and texture.
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gCholesterol: 4mgSodium: 34mgPotassium: 15mgFiber: 0.3gSugar: 0.2gVitamin A: 31IUVitamin C: 0.2mgCalcium: 7mgIron: 0.2mg
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