Beetroot marinated eggs

Colourful red eggs that are both colourful and taste good!
They are guaranteed to impress your guests!

Split each egg into two equal parts and a dollop of mayonnaise and fish roe.

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Rødbetmarinerte egg
Yann A. Skaalen

Beetroot marinated eggs

5 from 1 vote
Greatlooking red eggs for Christmas breakfast!
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Breakfast
Cuisine: International
Calories: 223

Ingredients
 
 

  • 12 eggs hard-boiled
  • 1 jar beets sliced
  • 2 dl water
  • dl sugar
  • 1 dl apple cider vinegar
  • juice from the beetroot jar

Method
 

  1. Sterilize the jar in which you will store the eggs.
  2. Hard-boil the eggs and cool them in cold water.
  3. Peel the eggs carefully so that they retain a nice surface.
  4. Boil pickled brine with water, sugar and apple cider vinegar and let simmer for 15 min.
  5. Take out the sterilized jar, add the beets and eggs in layers.
  6. Pour over the juice you have boiled, make sure you have enough liquid so it completely covers the eggs.
  7. Cool and put in the fridge.
  8. Finished after approx. 24 hours.

Nutrition

Calories: 223kcalCarbohydrates: 26gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 127mgPotassium: 122mgSugar: 25gVitamin A: 475IUCalcium: 51mgIron: 2mg

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