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Pickled Red Beet Eggs

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0428
Energy (kCal)370.2712
Carbohydrates (g)85.5381
Total fats (g)0.5066
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher. | 2. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes. | 3. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 can 87.6762 19.4927 3.2828 0.3466
    onion 1 sliced 64.0 14.944 1.76 0.16
    hard egg 12 cooked shelled - - - -
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    vinegar 1/2 cup 25.095 1.1114 0.0 0.0

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



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