Pickled Eggs as Survival Preps: How to. (Picture Intense) (Page 5 of 10)
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Originally Posted By Slavac: Originally Posted By eric10mm: The only bad part about this process is the peeling. What are y'alls recommendations to make the peeling easier? I've already seen the "let them age 2 weeks" and I would assume most store-bought eggs are at least a couple of weeks old, right? Or does it mean to let them sit after hard boiling them? The day you purchase them, stick the eggs in your fridge. Then wait two weeks until you boil/pickle them. When boiling I'll add a few TBS of vinegar to the water as well as a TBS of salt as I'm told this helps. I also will start cracking the egg by tapping both ends on a hard surface, then rolling the egg on the same surface, creating cracks all around. This usually makes it so the shell comes off in one piece with the membrane. I store uncooked eggs up to a month or more in the fridge. The older they are, the more they dry out, and the easier they are to peel. Aside from the above, once they are boiled and cooled, give each one a really gentle bounce on the counter to slightly crack it. (You can hear this happen.) That lets the sulfur gasses out and keeps the yolks from getting that green layer on them. Your fridge will smell a bit for a day. Next, soak them in water for an hour before (remember the crack?) before peeling and the shells will come right off. I use hot water, vinegar, and spices and pour it boiling into the jars, let them cool while sealed up and put them in the fridge. Never had any problems with spoilage and I still live.  They do get a little dried out tasting but will sit back there six months if you let them.I have an old time "pickle a barrel of eggs at a time" recipe from th3 1800's, I'll see if I can find it. It uses lye and wax. But. the barrels can be shipped a long distance that way. |
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well I started out with 2.5 dozen eggs
previously mentioned a bunch of them crack/crushed you name it last night i pickled exactly....9 eggs 
yep thats right all fit in one jar. 11 of the eggs made it to the hot water the rest had all had the end of them smashed and glued themselves into the carton 2 of them didnt survive peeling... will see in 3-4 weeks how they are but more than likely will make a batch or two between now and then |
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thread resurrection
why are my eggs so uhh pickley? is this from my vinegar ratio being off? got a little carried away with this batch and made them hot as hell and with crab boil should have skipped the crab boil. I love pickled quail eggs but mine are super pickled for some reason |
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Originally Posted By bigrob88: Hrm..hard to say. I'd GUESS you used too much salt, or maybe too much vinegar.thread resurrection why are my eggs so uhh pickley? is this from my vinegar ratio being off? got a little carried away with this batch and made them hot as hell and with crab boil should have skipped the crab boil. I love pickled quail eggs but mine are super pickled for some reason Were the eggs a bit rubbery? If so it's almost certainly too much vinegar. |
Humanity has two options: colonize space or wither away into the ether.
| Thanks to this thread I just made up some. Hope they come out good. |
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I couldn't stand it any longer. It looked so good/easy that I had to try it. I just boiled up the dozen eggs that were in the fridge(wifey might wonder where the eggs went), threw some sliced onions, sliced jalapenos, some minced garlic, texas pete and some worcester sauce in a jar with them eggs and 1:1 vinegar and pickling salt. Now the waiting begins.
Ok, maybe i ate a few before they ever made it to the jar.
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And you so very, very, very very, very very, fucked. Not just a little fucked, but a big old 55 gallon drum of concentrated, industrial strength, monitored by EPA and has to have a HAZMAT team on standby fucked.
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Originally Posted By bigrob88:
My quail are just starting egg production current average is 3 eggs a day should be about 6 when they get going I like pickled chicken eggs but I love pickled quail eggs When my wife saw my handiwork, she said exactly that. (Yep, she's a country girl) 
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And you so very, very, very very, very very, fucked. Not just a little fucked, but a big old 55 gallon drum of concentrated, industrial strength, monitored by EPA and has to have a HAZMAT team on standby fucked.
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Originally Posted By soldierman79: I couldn't stand it any longer. It looked so good/easy that I had to try it. I just boiled up the dozen eggs that were in the fridge(wifey might wonder where the eggs went ), threw some sliced onions, sliced jalapenos, some minced garlic, texas pete and some worcester sauce in a jar with them eggs and 1:1 vinegar and pickling salt. Now the waiting begins.http://img585.imageshack.us/img585/2473/0408121350.jpg Ok, maybe i ate a few before they ever made it to the jar. You did really good on the spices. On the garlic, it's hard to be too heavy handed. I made a batch once with a heaping TBS of minced garlic (cheap Sams stuff) per jar and they came out just damn amazing. I just noticed you're in TX. If you have any cajun blood in you at all you'll like the crabboil recipe in the link below: http://www.ar15.com/forums/t_10_17/635594_Pickled_Eggs_as_Survival_Preps__How_to___Picture_Intense_.html&page=7#i11070865 |
Humanity has two options: colonize space or wither away into the ether.
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Originally Posted By Slavac:
Originally Posted By soldierman79:
I couldn't stand it any longer. It looked so good/easy that I had to try it. I just boiled up the dozen eggs that were in the fridge(wifey might wonder where the eggs went ), threw some sliced onions, sliced jalapenos, some minced garlic, texas pete and some worcester sauce in a jar with them eggs and 1:1 vinegar and pickling salt. Now the waiting begins.
http://img585.imageshack.us/img585/2473/0408121350.jpg Ok, maybe i ate a few before they ever made it to the jar. You did really good on the spices. On the garlic, it's hard to be too heavy handed. I made a batch once with a heaping TBS of minced garlic (cheap Sams stuff) per jar and they came out just damn amazing. I just noticed you're in TX. If you have any cajun blood in you at all you'll like the crabboil recipe in the link below: http://www.ar15.com/forums/t_10_17/635594_Pickled_Eggs_as_Survival_Preps__How_to___Picture_Intense_.html&page=7#i11070865 Now that sounds good! |
And you so very, very, very very, very very, fucked. Not just a little fucked, but a big old 55 gallon drum of concentrated, industrial strength, monitored by EPA and has to have a HAZMAT team on standby fucked.
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How To Quick Peel an EGG...
eta: I haven't tried this yet. Also, Since fresh eggs do not peel well, I seriously doubt fresh eggs ( under 10 days old ) would work, unless you get inventive with your air compressor . 
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I have pretty good luck
with "aged" eggs and a bowl or sink capable of submerging my hands and the egg and I just kind of roll the egg around in my hands breaking the shell up under water as your doing this the water works its way under the shell membrane and soon enough the shell just falls off. im a bit of a impatient heavy handed guy if I peel eggs by hand I end up tearing up the eggs at least 15% of the time. first year doing my own quail eggs peeling dozens of quarter sized eggs could be a form of mental torture |
| I just put a few jars in the frig (I age mine cold). Added a handfull of pearl onions and some Lil' Smokies to each jar. Not sure how well the smokies will pickle, but I loves some pickled sausages. Should go great with the eggs! |
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"Whatever doesn't kill you, didn't have an aggressive combat mindset."
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Originally Posted By eric10mm:
Originally Posted By Ranman223:
I prefer my smoked eggs Go on. I think I want to hear this story as well... |
"If you loan someone $20 and never see them again, it was worth it."
"Whatever doesn't kill you, didn't have an aggressive combat mindset."
"Whatever doesn't kill you, didn't have an aggressive combat mindset."
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Originally Posted By bigrob88: Let's say I might have had a brain fart and put a tablespoon of pickling salt Per jar What's this gonna do? Worth waiting and seeing? Or chunk them Nothin. They'll just be a bit more salty. |
Humanity has two options: colonize space or wither away into the ether.
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Originally Posted By Slavac: And honestly, who doesn't salt them a bit more when they eat them? Originally Posted By bigrob88: Let's say I might have had a brain fart and put a tablespoon of pickling salt Per jar What's this gonna do? Worth waiting and seeing? Or chunk them Nothin. They'll just be a bit more salty. |
“When the people fear their government, there is tyranny; when the government fears the people, there is liberty.” Thomas Jefferson
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Originally Posted By ThePatriot556:
Originally Posted By eric10mm:
Originally Posted By Ranman223:
I prefer my smoked eggs Go on. I think I want to hear this story as well... I bring my eggs almost to a hard boil. Let them cool and peel them the best I can. I par cook some bacon (1 minute) in the microwave in some paper towels. I took a jumbo straw and hollowed out the long end in the center. Then I stuffed that hole with a then strip of cheese. Take a slice of the bacon and wrap it around the long end of the egg. Use a toothpick to hold the bacon to the egg. I then sprinkle it with a little Slap Ya Mama. I then smoke it heavy over low heat for about 45 minutes. Longer if you want the bacon crispier. They are out of this world. Another way that's awesome is to skip the cheese and when they get off the smoker, batter them in pancake batter and deep fry the whole thing. Then serve with powdered sugar. |
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Originally Posted By uptomyneck:
Originally Posted By ThePatriot556:
Originally Posted By eric10mm:
Originally Posted By Ranman223:
I prefer my smoked eggs Go on. I think I want to hear this story as well... I bring my eggs almost to a hard boil. Let them cool and peel them the best I can. I par cook some bacon (1 minute) in the microwave in some paper towels. I took a jumbo straw and hollowed out the long end in the center. Then I stuffed that hole with a then strip of cheese. Take a slice of the bacon and wrap it around the long end of the egg. Use a toothpick to hold the bacon to the egg. I then sprinkle it with a little Slap Ya Mama. I then smoke it heavy over low heat for about 45 minutes. Longer if you want the bacon crispier. They are out of this world. Another way that's awesome is to skip the cheese and when they get off the smoker, batter them in pancake batter and deep fry the whole thing. Then serve with powdered sugar. holy hell, smoked, battered in fried. That sounds awesome, and like a stroke on a plate. I made some Jalepeno carrots and had a dozen eggs on the that expire tomorrow so I did them up. :) 
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Few people ever push themselves hard enough to know what a second wind feels like.
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Originally Posted By Uofaspyder: Originally Posted By uptomyneck: Originally Posted By ThePatriot556: Originally Posted By eric10mm: Originally Posted By Ranman223: I prefer my smoked eggs Go on. I think I want to hear this story as well... I bring my eggs almost to a hard boil. Let them cool and peel them the best I can. I par cook some bacon (1 minute) in the microwave in some paper towels. I took a jumbo straw and hollowed out the long end in the center. Then I stuffed that hole with a then strip of cheese. Take a slice of the bacon and wrap it around the long end of the egg. Use a toothpick to hold the bacon to the egg. I then sprinkle it with a little Slap Ya Mama. I then smoke it heavy over low heat for about 45 minutes. Longer if you want the bacon crispier. They are out of this world. Another way that's awesome is to skip the cheese and when they get off the smoker, batter them in pancake batter and deep fry the whole thing. Then serve with powdered sugar. holy hell, smoked, battered in fried. That sounds awesome, and like a stroke on a plate. I made some Jalepeno carrots and had a dozen eggs on the that expire tomorrow so I did them up. :) http://i119.photobucket.com/albums/o128/uofaspyder/149fd4f5.jpg Eggs expire? I thought that, eventually, they just dried up and when you crack the shell you would just get out a lump. |
“When the people fear their government, there is tyranny; when the government fears the people, there is liberty.” Thomas Jefferson
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Originally Posted By eric10mm:
Originally Posted By Uofaspyder:
Originally Posted By uptomyneck:
Originally Posted By ThePatriot556:
Originally Posted By eric10mm:
Originally Posted By Ranman223:
I prefer my smoked eggs Go on. I think I want to hear this story as well... I bring my eggs almost to a hard boil. Let them cool and peel them the best I can. I par cook some bacon (1 minute) in the microwave in some paper towels. I took a jumbo straw and hollowed out the long end in the center. Then I stuffed that hole with a then strip of cheese. Take a slice of the bacon and wrap it around the long end of the egg. Use a toothpick to hold the bacon to the egg. I then sprinkle it with a little Slap Ya Mama. I then smoke it heavy over low heat for about 45 minutes. Longer if you want the bacon crispier. They are out of this world. Another way that's awesome is to skip the cheese and when they get off the smoker, batter them in pancake batter and deep fry the whole thing. Then serve with powdered sugar. holy hell, smoked, battered in fried. That sounds awesome, and like a stroke on a plate. I made some Jalepeno carrots and had a dozen eggs on the that expire tomorrow so I did them up. :) http://i119.photobucket.com/albums/o128/uofaspyder/149fd4f5.jpg Eggs expire? I thought that, eventually, they just dried up and when you crack the shell you would just get out a lump. Yeah, I know, but the wife is crazy about that type of shit, especially with meat/dairy. So I had 12/18 eggs in a carton that I either had to consume in the next 2-3 days or she would toss them. |
Few people ever push themselves hard enough to know what a second wind feels like.
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Originally Posted By eric10mm:
Let me guess, she's the type to pour the milk down the sink if the "best by" date is today or earlier, right? If so, 
Not that bad, I have gotten her to accept that dairy is good 5-9 days past the date. |
Few people ever push themselves hard enough to know what a second wind feels like.
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Originally Posted By Uofaspyder: Originally Posted By eric10mm: Let me guess, she's the type to pour the milk down the sink if the "best by" date is today or earlier, right? If so, Not that bad, I have gotten her to accept that dairy is good 5-9 days past the date. In my world, the milk is good until the old sniffer says "whoa". Some times this can be 2 full weeks past the "best by" date. And even then there is a one day "meh, it'll still go down" extension period. But I grew up poor. |
“When the people fear their government, there is tyranny; when the government fears the people, there is liberty.” Thomas Jefferson
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Originally Posted By eric10mm:
Originally Posted By Uofaspyder:
Originally Posted By eric10mm:
Let me guess, she's the type to pour the milk down the sink if the "best by" date is today or earlier, right? If so,
Not that bad, I have gotten her to accept that dairy is good 5-9 days past the date. In my world, the milk is good until the old sniffer says "whoa". Some times this can be 2 full weeks past the "best by" date. And even then there is a one day "meh, it'll still go down" extension period.
But I grew up poor. lots of truth in the sniff test based on experience I have had more than a few gallons of walmart brand milk go bad before the expiration date. but I guess thats another thread another day...lol my wife thinks leftovers are no longer good past a 36 hour window |
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Originally Posted By bigrob88: That's a good rule for leftover pizza. When it curls up and the two ends touch, it's time to toss it out to the birds.Originally Posted By eric10mm: Originally Posted By Uofaspyder: Originally Posted By eric10mm: Let me guess, she's the type to pour the milk down the sink if the "best by" date is today or earlier, right? If so, Not that bad, I have gotten her to accept that dairy is good 5-9 days past the date. In my world, the milk is good until the old sniffer says "whoa". Some times this can be 2 full weeks past the "best by" date. And even then there is a one day "meh, it'll still go down" extension period. But I grew up poor. lots of truth in the sniff test based on experience I have had more than a few gallons of walmart brand milk go bad before the expiration date. but I guess thats another thread another day...lol my wife thinks leftovers are no longer good past a 36 hour window But with chili, with or without beans and/or tomatoes, it actually gets better with time. As long as it doesn't start to grow a beard, chili is good until it is all eaten however long that may be. |
“When the people fear their government, there is tyranny; when the government fears the people, there is liberty.” Thomas Jefferson
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Originally Posted By benw8887: Just opened my pickled eggs that I made at the beginning of March, and All I can say is WOW!!!! They were great! All thanks to you OP!!!! Glad to hear. They're even better with another month on them, but after a month total they're pretty damn good. |
Humanity has two options: colonize space or wither away into the ether.
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Okay Slavac....lol....I promised I would check this post out. Read all the posts and may just have to try this. My husband is gonna think I have lost it cause we have both said we have no desire to ever let a pickled egg pass our lips! So here in the next few weeks I may just give this a go. I'll let you know if I do!
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Originally Posted By Wifeofelginrunner: Okay Slavac....lol....I promised I would check this post out. Read all the posts and may just have to try this. My husband is gonna think I have lost it cause we have both said we have no desire to ever let a pickled egg pass our lips! So here in the next few weeks I may just give this a go. I'll let you know if I do! Good luck! If you follow the instructions in Post 1 they'll come out great. Especially pay attention to the aging of eggs (at least 2 weeks from purchase, stored in fridge) and the boiling technique. |
Humanity has two options: colonize space or wither away into the ether.
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Originally Posted By soldierman79:
I couldn't stand it any longer. It looked so good/easy that I had to try it. I just boiled up the dozen eggs that were in the fridge(wifey might wonder where the eggs went ), threw some sliced onions, sliced jalapenos, some minced garlic, texas pete and some worcester sauce in a jar with them eggs and 1:1 vinegar and pickling salt. Now the waiting begins.
http://img585.imageshack.us/img585/2473/0408121350.jpg Ok, maybe i ate a few before they ever made it to the jar. Today I cracked open the batch that i made a month ago, mainly because I couldn't wait any longer to try them out! It was friggin delicious!!! I had to restrain myself from eating too many. I'm definitely gonna add more hot sauce to the next batch. It was good, but I want a little more spice. I can't wait to whip up another batch or 5 now!
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And you so very, very, very very, very very, fucked. Not just a little fucked, but a big old 55 gallon drum of concentrated, industrial strength, monitored by EPA and has to have a HAZMAT team on standby fucked.
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Did up another 36 eggs (3 jars today). Tried one with cajun spice, some hot peppers from the garden and 1 standard dill, garlic, black pepper.
I am saving my ones from late April for Memorial Day weekend.
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Few people ever push themselves hard enough to know what a second wind feels like.
AWESOME!!! Thank you for this thread! A friend of mine has just brought me 6 dozen brown eggs and was not sure what to do with them all, Then i came across your thread, Doing up a batch of 3 dozen right now  told my friend about this and he's bringing another 6 dozen on sunday, He has so many eggs from the farm that he just gives them away, told him i'll take all that he has after he makes his normal rounds of giving i'm gonna have eggs up to my eyeballs soon lol. Thanks Again for this write up BTW i had 3 dozen eggs in my fridge for 2 weeks so i should have an easy time peeling.........i hope! lol
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Originally Posted By Slavac:
2 weeks should be good, 3 weeks is better for peeling. Be sure to pickle them for a month at least before giving them a go. this... fresh off the farm eggs are at the very least a week fresher than store bought eggs boil a egg fresh out of the chicken "for science" impossible to keep the egg intact when peeling all my quail eggs sit for a month in the fridge have a friend that had three laying hens producing 2-3 eggs a day he thought it was cool and bought 20 more layers he has no idea what he is in for
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I rediscovered this thread today and read it all AGAIN.
I've had a jar of pickled eggs in my fridge for decades! (NOT the same eggs!) I stumbled on the 50/50 ratio. When I used straight vinegar the eggs get tough. I've added salt but felt that too made the eggs tough so I salt the eggs when I am ready to eat them. I have been using the same "juice" for years. I top off the jar when I do a new batch, eyeballing the vinegar and water. I use a Sam's Club mayonnaise jar. It is 100% plastic so I have no issues with the metal lids corroding. I stick with HOT for my spice. I started with red pepper flakes but that wasn't hot enough. I now blend several hot sauces to get a nice depth of heat. I once had a recipe for curried pickled eggs and they were delicious, but my ex deleted my entire recipe directory as a parting gift and I have it no more. Thanks for the thread and keep playing! |
Front Sight GRADUATE 10/06/09
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Yeah i think 3 weeks would have been better! i had about 7-8 that just fell apart, but i just chopped them up and made egg salad for a mid night snack while i finished the others i tried to make 3 different heat levels, mild, hot, and super hot. again thanks for the write up and i'll let you know in a month or so how they turned out!..................if i can wait that long
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