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British Pub Pickled Eggs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.8451
Energy (kCal)1126.294
Carbohydrates (g)29.7127
Total fats (g)60.1202
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the hard-boiled eggs, allow to cool and place them in a large clean jar. | 2. Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer). | 3. Reduce heat; simmer for 10 minutes. | 4. Remove from the heat; allow to cool to about room temperature. | 5. Strain the liquid and pour over the eggs, covering them completely. | 6. Seal and store in refrigerator for about ten days prior to consuming. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 12 boiled peeled 858.0 4.32 75.36 57.06
    malt vinegar 4 cups 200.76 8.8908 0.0 0.0
    hot pepper 1 minced - - - -
    black peppercorn 10 - - - -
    clove 10 57.54 13.7613 1.2537 2.73
    cinnamon 3 - - - -
    allspice 2 teaspoons 9.994 2.7406 0.2314 0.3302

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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