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Ingredients
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6 large eggs
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½ medium onion, sliced
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½ cup balsamic vinegar
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½ cup water
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5 cloves garlic, crushed
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1 tablespoon white sugar
Directions
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Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
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Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
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Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.
Editor's Note:
Nutrition data for this recipe includes the full amount of vinegar mixture. The actual amount will vary.
Nutrition Facts (per serving)
100 | Calories |
5g | Fat |
7g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 100 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 2g | 8% |
Cholesterol 186mg | 62% |
Sodium 76mg | 3% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 6g | |
Protein 7g | 13% |
Vitamin C 2mg | 2% |
Calcium 39mg | 3% |
Iron 1mg | 6% |
Potassium 106mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.