Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
330
Calories
39g
Protein
9g
Fat
21g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 chicken eggs
- 2 cans (32 oz total) beets
- 4 cups white vinegar
- ¾ cup granulated sugar
- 1 tablespoon salt
Directions
1
Place eggs in a large pot with enough water to cover them. Bring to a boil .
2
Boil uncovered for 12 minutes.
3
Drain water.
4
Place eggs in ice-cold water. Crack and peel off shells.
5
Put eggs in a pot with the remaining ingredients, except for the beets.
6
Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
7
Simmer 2–3 minutes.
8
Add beets, and pour into a large container.
9
Refrigerate for one or two weeks before serving.
Recipe sourced from
wikibooks