Ingredients
Method
- Sterilize the jar in which you will store the eggs.
- Hard-boil the eggs and cool them in cold water.
- Peel the eggs carefully so that they retain a nice surface.
- Boil pickled brine with water, sugar and apple cider vinegar and let simmer for 15 min.
- Take out the sterilized jar, add the beets and eggs in layers.
- Pour over the juice you have boiled, make sure you have enough liquid so it completely covers the eggs.
- Cool and put in the fridge.
- Finished after approx. 24 hours.
Nutrition
Notes
Tips: La eggene marinere minst 24 timer — helst 48 — for dyp lilla farge og fyldig smak helt inn til midten.
Oppbevaring: Oppbevares i lake i kjøleskap i opptil 1 uke.
FAQ: Perfekte til smørbrød, salater, tapas-fat eller som piknik-snack. Rødkål kan erstatte rødbete for litt annen smak og farge.