Beetroot marinated eggs
Yann A. Skaalen
Greatlooking red eggs for Christmas breakfast!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Breakfast
Cuisine International
Servings 6
Calories 223 kcal
- 12 eggs hard-boiled
- 1 jar beets sliced
- 2 dl water
- 1½ dl sugar
- 1 dl apple cider vinegar
- juice from the beetroot jar
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.
Calories: 223kcalCarbohydrates: 26gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 127mgPotassium: 122mgSugar: 25gVitamin A: 475IUCalcium: 51mgIron: 2mg
Keyword Beetroot marinated eggs, egg, red egg