Beetroot marinated eggs
Great-looking red eggs for Christmas breakfast!
Ingredients
Instructions
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Sterilise the jar in which you will store the eggs.
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Hard-boil the eggs for 9 minutes and cool them in cold water.
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Peel the eggs carefully so that they retain a nice surface.
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Bring water, sugar and apple cider vinegar to the boil for the pickling brine and let it simmer for 15 min.
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Take out the sterilised jar and add the beetroot and eggs in layers.
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Pour over the boiled brine, making sure there is enough liquid to cover the eggs completely.
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Cool and put in the fridge.
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Finished after approx. 24 hours.
Notes
Tips: Marinate the eggs for at least 24 hours, preferably 48, for a deep purple colour and full flavour all the way to the centre.
Storage: Keep in the brine in the fridge for 4 to 5 days.
FAQ: Perfect for open sandwiches, salads, tapas platters or as a picnic snack. Red cabbage can replace the beetroot for a slightly different flavour and colour.
Nutrition per serving
- Calories
- 280 kcal
- Carbohydrates
- 31 g
- Protein
- 14 g
- Fat
- 11 g
- Saturated fat
- 3 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 4 g
- Trans fat
- 1 g
- Cholesterol
- 409 mg
- Sodium
- 306 mg
- Potassium
- 236 mg
- Fiber
- 0 g
- Sugar
- 28 g
Nutrition values are estimates.