Tuscan pickled eggs (recipe)
| Tuscan pickled eggs (recipe) | |
|---|---|
| Name | Tuscan pickled eggs |
| Ingredients | Salt • Water • Hard-boiled eggs • Garlic cloves • Rosemary • Dill weed • White vinegar |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.583333333 |
| Totaltime (in hours) | 0.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 91.8 |
| Fat | 5.3 |
| Protein | 6.5 |
| Carbohydrate | 1.9 |
| Fiber | 0.1 |
| Net carbohydrates | 1.8 |
| Sugar | 0.8 |
| Saturated fat | 1.6 |
| Cholesterol (mg) | 212 |
| Sodium | 413.8 |
| Servings | 10 |
| Yield | 10 eggs |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tuscan pickled eggs (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Boil eggs (usually around 15 minutes).
- Mix the salt and water in a mason jar until salt dissolves.
- Add ground rosemary and dill weed into mason jar.
- Add garlic cloves (be sure to cut the garlic cloves in half).
- Peel hard boiled eggs and place in mason jar (sliced onion is an additional option).
- Fill to top with vinegar, and seal lid.
- Place eggs in fridge for 2 weeks (occasional shake or rotate the mason jar).
Food tags
Very Low Carbs,, Easy
Tuscan pickled eggs (recipe) details
Time:
Prep Time in Hours and Mins:50M
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Contributors: Prab R. Tumpati, MD
