- 6 eggs
- 1/2 onion, sliced
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 1 tablespoon white sugar
- 5 cloves garlic, crushed
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
04/05/2018
recipepes.com
Balsamic Pickled Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
