Dear egg lovers, I’m certainly positive that today’s pickled eggs recipe will deservedly earn a nice spot on your most-favored egg recipes collection. It makes tasty and visually stunning eggs that my family actually can’t seem to keep them in stock for long.
Oh, I’ve heard many people keep on saying that pickled eggs are unhealthy, but it’s not true at all! Containing only 137 calories and 6.8 grams of protein, every pickled egg is actually good for your health. So, you shouldn’t ever be worried at all, and just enjoy your eggs to the fullest.
How to make your own pickled eggs
Making pickled eggs is never a complicated task to finish. All you’ve got to do is boil and peel the eggs, then cook the liquid mixture of beets, vinegar, sugar, cinnamon and water. After letting both the eggs and the mixture cool slightly, place both of them in a jar and seal.
Let the eggs absorb the liquid for 4-6 hours before transferring the jar to the fridge. This allows the eggs to have a brilliant pink color and an exquisite flavor.
Is it needed to keep pickled eggs in the fridge?
If you can’t consume the whole jar of eggs at one sitting, refrigerating it is a good move. The eggs can be preserved in a fridge for up to 3 weeks.
How is the taste of pickled eggs?
It’s taste is a blend of tanginess from vinegar and sweetness from the beet and sugar that my family, especially the kids, enjoy very much. Well, it’s kinda difficult to correctly describe the distinctive taste of pickled eggs, so you have to make it and try it yourself. Be sure to tell me how you feel!
For more information and nice tips, please visit: https://healthykitchen101.com/pickled-eggs-recipe/
Have fun in your beloved chicken, and I’ll see you again next time.
Easy Pickled Eggs Recipe
prep 10 mins
cook 20 mins
total 30 mins
yield 8 eggs
It takes only 30 minutes to prepare the eggs and the juice, with ingredients easily available in any supermarket.
- 8 eggs
- 2 fresh beets (about 5 oz each), peeled, cut into ½ inch slices
- or a 15 oz can of beet with juice
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 ½ cup water
- 1/2 teaspoon ground cinnamon (optional)
How to Make
- Put the eggs into a pot and cover with cold water. Bring to a full boil. Turn off the cooker and let the eggs stand in the hot water for about 8 minutes for hard but creamy yolks. (Check out How to boil eggs)
- Place the beet in a pot. Pour 1 ½ cup water in so the beet are fully submerged. Cover the pot, turn on the cooker and bring to a full boil. Keep cooking for another 12 minutes, or until the beet is soft. Add vinegar, sugar, and cinnamon. Bring to a boil again and immediately turn off the cooker.
- Put the eggs into a glass jar. Pour the juice over to submerge. Cover and chill for about 4 hours before putting the jar into the fridge.