Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Sriracha | 1 tsp (5g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 2 tablespoons sriracha sauce
- 1 tablespoon salt
Directions
Place eggs in a large pot with enough water to cover them. Bring to a boil .
Boil uncovered for 12 minutes.
Drain water.
Place eggs in ice-cold water. Crack and peel off shells.
Put eggs in a pot with the remaining ingredients, except for the beets.
Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
Simmer 2–3 minutes.
Add beets, and pour into a large container.
Refrigerate for one or two weeks before serving.
Easy recipes
Egg recipes
Beet recipes
Vinegar recipes
Pickle recipes
Refrigerated recipes
Appetizer recipes
Granulated sugar recipes
Recipes without servings
Recipes without cooking time