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Pickled Eggs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.4032
Energy (kCal)1025.22
Carbohydrates (g)4.9812
Total fats (g)63.9072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place eggs in a large pot& cover by 2 inches with cold water. | 2. Bring water to a full, rolling boil& immediately remove from the heat. | 3. Cover& let stand for 15 minutes. | 4. Remove from pan, run under cold water& peel. | 5. In a medium pot, mix together the vinegar, water,& salt. | 6. Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot. | 7. Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes. | 8. Remove spice bag. | 9. Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal. | 10. Allow to cool& then refrigerate for at least 8 days before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 12 960.96 4.8384 84.4032 63.9072
    white vinegar 1 1/2 cups 64.26 0.1428 0.0 0.0
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    salt 1 1/2 1/2 - - - -
    pickling spice 1 tablespoon - - - -
    garlic clove 1 crushed - - - -
    bay leaf 1 - - - -

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



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