Recipe Details
Ingredients
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6largeeggs
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½mediumonion, sliced
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½cupbalsamic vinegar
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½cupwater
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5clovesgarlic, crushed
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1tablespoonwhite sugar
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories100 | |
| % 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 |
|
| Vitamin C 2mg |
8% |
| 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.
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