Eggs in Brine

Pickled eggs are very tasty and filling, but since they are harder to digest, we should not eat too many at once.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 10 pieces Egg, fresh

  • 80 g Salt, table

  • 2 l Water

Steps

  1. Carefully and thoroughly wash the eggs. Place a larger pot on the stove and pour in 1 liter of water. Add 20 g of salt. Then gently place the eggs into the pot with a spoon. Cook the eggs over moderate heat for 10 minutes.

  2. Then, using a slotted spoon, take each egg out of the water and slightly crack the shell on one side. Bring the remaining salt and water to a boil and let it cool. Arrange the eggs in a large jar for pickling and pour the brine over them. Cover the jar and let it stand for at least 24 hours.

  3. Serve the pickled eggs at an appropriate time, but you can also peel them before serving if desired.

Nutrition Information (Per 100g)

  • Calories: 143 kcal
  • Fat: 9 g
    • Saturated Fat: 3 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 12 g
  • Fiber: 0 g

Advice

If we store the eggs in a cool place, they will remain enjoyable in the brine for about a week. For a better appearance, we can use eggs with white shells.