Pickled egg
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| Nutrition Information[1] | |
| Calories | 80 |
| Total fat | 5.5 g |
| Saturated fat | 2 g |
| Cholesterol | 210 mg |
| Sodium | 56 mg |
| Total carbs | 0 g |
| Dietary fiber | 0 g |
| Sugars | 0 g |
| Protein | 7.5 g |
Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later; pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
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]
A typical British recipe for pickled eggs includes eggs, vinegar, salt and sugar. The eggs are then boiled, peeled, then boiled with the other ingredients. They last for a very long time and are traditionally found in British public houses[4] and fish and chip shops.
See also[edit]
References[edit]
- ^ Calorie King
- ^ Foodborne Botulism From Eating Home-Pickled Eggs --- Illinois, 1997
- ^ Washington State University EB1104
- ^ Tom Cutler, 211 Things a Bright Boy Can Do
External links[edit]
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