Pickled egg
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| Nutrition Information[1] | |
| Calories | 80 |
| Total fat | 5.5 g |
| Saturated fat | 2 g |
| Cholesterol | 210 mg |
| Sodium | 0 g |
| Total carbs | 0 g |
| Dietary fiber | 0 g |
| Sugars | 0 g |
| Protein | 7.5 g |
Pickled eggs are hard boiled eggs preserved by pickling.
After the eggs are hard boiled the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles to other solutions which can impart a sweet or spicy taste. The final taste is largely determined by the pickling solution. The eggs are left in this solution for from one day to months. Prolonged exposure to the pickling solution may result in a rubbery texture. Care should be taken to prepare the eggs properly to avoid food poisoning.[2]
A variant in Pennsylvania Dutch country, pickled beet eggs or red beet eggs, includes whole beets in the pickling solution to impart a pink or red color to the eggs.
Pickled eggs may be served as part of a main course, hors d'œuvres, or garnishes.[3]
[edit] See also
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