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Pickled Eggs

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Ingredients
  Eggs 12
  White vinegar 1 3⁄4 Pint
  Peppercorns 20
Directions

Hard boil the eggs, peel them, put them in a pickling jar, pour over them the vinegar which has been boiled for 10 minutes on a gentle heat together with the peppercorns, the Cayenne pepper and if possible some coriander seeds.
Leave them uncovered for 48 hours, then close the pickling jar.
Eggs preserved like this make an excellent hors-d'oeuvre, very quickly prepared, very useful if you have to serve a meal unexpectedly.
While your guests enjoy this hors-d'oeuvre with their cocktails, your main dish will be cooking to perfection.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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3.99737
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 216 Calories from Fat 134

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 210 mg8.7%

Total Carbohydrates 1 g0.5%

Dietary Fiber 0 g

Sugars 1.2 g

Protein 19 g37.7%

Vitamin A 14.6% Vitamin C

Calcium 7.9% Iron 15.3%

*Based on a 2000 Calorie diet

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Pickled Eggs Recipe