The easy way to peel the eggs is to break through the shell and then put a teaspoon between the egg and the shell. Roll the tea spoon all around the egg, and quick quick, the egg is shell free ❤ South Africa 🇿🇦
Nice work! Protein in a little packet like that will sure be handy if the grid goes down! Plus all those pickle flavors in salads, deviled eggs and such! Thank you for sharing!
They do look beautiful!!! You'll have to update this, and let me know which ones turned out the best. I'm still looking for a pickled egg recipe that i will make a second time. Alot of them i tried, i really didn't care for.
New to your channel thanks for sharing my chickens aren't laying yet they are young but looking forward to putting up eggs to last some months. Thanks and have a nice Thanksgiving.
Happy Thanksgiving We also water glass eggs to help preserving more eggs Here is a link to my video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2ZM11UeaPZw.html
I love the glass jar lids. I tried to look for some but I would have to buy them on eBay. I’m gonna try and buy a collection of them to use. If I can get away with it.
Thank God I found you! Ypu use all of the ways my Grandma taught me but after a 6year drinking binge I sorta wiped out some of the memories of how to do it. I bought a wonderful ladies canning collection who passed. Mostly all "vintage" or "antique" jars. Now, how long will these stay good on the shelf with rotating stock and all?
@@LittlePieceofHeavenFarm Sorry to be a pain but you can actually keep them through the winter right? With no refrigeration and use common sense when you open them?
I like to out in about a 1/4 cup of Franks Hot Sauce for a mild spicy kick or some Webers Horseradish Mustard. Always with garlic and onions and some peppercorns. Great video! I just recently began water bathing along with refrigerating so I can do more at a time and not as often.
That’s sound good. Myself, I don’t do a lot of water bathing . However We do make juices, pickles, slaws , jams & jellies, and some can fruits that require water bathing. Once you get use to canning by water bathing. Your want to pressure can, that’s a lot of fun! Thank you for watching and commenting!
new sub here.. afew months ago I tried doing boiled eggs in my instant pot..it was a game changer (even fresh eggs) I followed the 5-5-5 rule..that your pot stream 5mins cook 5mins then turn off an let sit 5mins..then release stream .. I have never had my eggs peel so perfect..p.s. enjoying your channel very much
i love that bowl you placed the peeled eggs into. God bless the person who will one day invent the automatic egg peeler. PS, you shook your head on eggs with yoke exposed.... Any explanation?
@@LittlePieceofHeavenFarm Thank you for your reply. I have seen many egg pickling videos and a couple of them had the pickler deliberately piercing the boiled egg with a toothpick prior to jarring. Even though those recipes were intended for full refrigeration the toothpick seems like a bad idea.
Has anyone tried adding horseradish to season the eggs and brine? My brother loves horseradish and I thought it might be fun to make some for him. I have the horseradish that he grew!
I have used horseradish, it is very good. The sky is the limit with pickeled eggs. I have used just about anything. Hot peppers are great, horseradish is great, beets , other veggies, really you name it is have used it and I don't recall ever making a batch I didn't like. Keep the brine thecsame and add away! However please just put them in the fridge. Botulism is rare but it only takes one bad one. The eggs are too decent for the brine to penatrate before the eggs can grow Botulism. This is why you have to wait 2-6 weeks before eating them. It takes that long to get even a small amount of the brine in the egg. Yep, everyone has a story about grandma. Or the local bar doing it and no one getting sick. But it is Botulism it is deadly. I heard of someone getting sick after using a toothpick to poke a hole in the egg. I guess the idea was to speed up the bringing.it killed him. Just put them in the fridge. They will keep nearly a year in the fridge. No problem, no risk.
I find them also on EBay and Etsy. Old new stock. They are called Cupples Topseals . Ask questions like are they pliable. Some will list them useable . They last for a long time.
You are going to think I am crazy. : I don’t mind making hard boiled eggs. I don’t mind peeling them. I really get a kick out of making deviled eggs. But I do not like eating hard boiled eggs or deviled eggs. And I would never let a pickled egg pass these lips. I don’t mind eating egg salad or southern potato salad. I even don’t mind some in my chicken salad. I even got a lot of enjoyment out of watching this video!!! Go figure. I do have a question though. I saw you showing how preserving boiled eggs with the yellow showing is a big no-no. I can understand that perhaps the yolk was not “encapsulated” in the white...if that is the reason. But I saw in yours and I have seen in others where the white is broken open in the pickling jars. What is going on with the yolk showing? (And I about have a panic attack when I get a chef salad and they bring it to me with egg on it, after I ask them not to. LOL.). ❤️ 🤣👍 ~Sharon
What I have read, that the yolk should not be seen, it could cause an issue with in the jar. I notice that too, after it was canned one of the eggs split open. maybe during the canning process the vinegar penetrated egg enough. Lets hope so.
Hello . Good question. No , you do not have to use salt in canning. Salt in canning is just for added flavor. Salt is not used as a preservative. Water bath or pressure canning either one you do not have to use salt. Thank you for stopping by the farm & commenting!
My wife steam to hard boil the eggs, she claims the shells slip off very easy. She steams the eggs for 15 minutes. She does about a dozen at a time. Nothing like the large load of eggs you are doing. 🌹🥚
I do not have a printed copy. I can sure tell you. The brine is pretty simple it’s 2 cups vinegar and 2 cups water. 1/4 to 1/2 cup sugar. The spices is 1 Teaspoon of each. Drop a couple of cloves of garlic or even slice them . Put in each jar. Spices: peppercorns, celery seed, thyme, whole clove just 2 , with slice beets. Next one few cloves garlic, onion Mustard seed, turmeric, celery seed. Next one. Onion garlic , coriander seed, dill weed, celery seed and mustard seed. Hope this helps.
I have a question I'm hoping you can answer. I assembled the jars of eggs but placed them in the refrigerator. I did not process them in hot water for 15 minutes though. ( I'm new at this ). Would it be possible to take them out of the refrigerator, bring the jars to room temperature, and then process them in a hot bath? Will they still be ok? Thanks so much!
Myself I would not recommend it. The eggs are still real warm in the middle ( York part ) the brine is hot. When it’s process this way. Like I said a bit ago, I would not chance it. The eggs might not get hot enough. When you make pickle eggs again , pop them in a water bath and process 15 minutes.
Good question! No , you can not. Store bought eggs, cage free eggs have been washed. The bloom has been washed off. That’s what protects the eggs. They have to be right from the chicken , and clean . ( No poop , mud , dirt of any kind ) Do not wash them. Then you can water glass the eggs with the pickling lime. To use the eggs after water glassing , you have to wash off the lime. ( it can make you real sick ) You can use them in any recipe or just fry them up. I hope I explain this very well . And it translates correctly. lol
I'm sorry but she just said she fed her chickens their own babies/eggs and this made me giggle like a terrible person. I hate having a morbid sense of humor.
