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Ingredientes
Direcciones
- Put Large eggs in cool tap water with 1/2 c. salt and 1 oz vinegar per gallon of water. Boil for approximately 3-5 min. Test by breaking 1 egg after 3 min. Stir Large eggs while they boil a few times to keep yellow (yolk) in the center. Put Large eggs in white vinegar for 12 hrs.
- Peel Large eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 c. salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if you like. Bring to a boil and pour over Large eggs in jars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 2 servings | |
| Calories 371 | |
| Calories from Fat 199 | 54% |
| Total Fat 22.01g | 28% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 100mg | 4% |
| Potassium 471mg | 13% |
| Total Carbs 4.69g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.13g | 1% |
| Protein 36.32g | 58% |
Comentarios
07 de Agosto de 2011far too much vinegar, and for a good pickled egg should be there some spices, otherwise is just tasteless,no point to use delicete quail eggs.
