Pickled Eggs as Survival Preps: How to. (Picture Intense) (Page 4 of 10)
| I went over to my parents house for mothers day yesterday. My dad is known to eat some odd things so I picked him up a jar of pickled turnips from the local international food store. There were ok but he said he really liked pickled eggs and he hasn't had any in years. This thread will help change that. |
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Originally Posted By 36_gauge:
Made a batch, too much coriander seeds, they tasted meh, neighbor lady loved them, gave the whole batch to her. I'm waiting for summer to make another batch   When you experiment do two things: 1. Make a large batch (i.e. several jars. I make 8ish quarts at a go) 2. Make each jar different, or at best work in groups of 2 jars. That way if you duck fuck up one jar, you didn't kill the entire batch. I made some in the last go that were inedible. I added habanero rings + seeds to a batch coupled with peppercorns for look, tobasco for color and so forth. The smell of them alone was enough to make your eyes water from the heat. |
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Originally Posted By Slavac: Originally Posted By 36_gauge: Made a batch, too much coriander seeds, they tasted meh, neighbor lady loved them, gave the whole batch to her. I'm waiting for summer to make another batch When you experiment do two things: 1. Make a large batch (i.e. several jars. I make 8ish quarts at a go) 2. Make each jar different, or at best work in groups of 2 jars. That way if you duck fuck up one jar, you didn't kill the entire batch. I made some in the last go that were inedible. I added habanero rings + seeds to a batch coupled with peppercorns for look, tobasco for color and so forth. The smell of them alone was enough to make your eyes water from the heat. roger that! |
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Originally Posted By Country_Boy:
Looking back, I saw some negative comments on soy sauce. I wouldn't pop an egg in my mouth pickled with soy sauce, but they are great with rice and veggies. Both myself and the kids love them. Details? Are you talking about pickling the rice and vegetables with soy sauce? |
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| Childhood memories, I loved my Grandma's pickled eggs. We had pickled pig's feet too! |
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Originally Posted By ThePatriot556:
Childhood memories, I loved my Grandma's pickled eggs. We had pickled pig's feet too! Never had pickled pigs feet. They were all over where I grew up but I could never bring myself to do it. Got 5 cartons @ 18 large eggs ea aging. Soon... |
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Originally Posted By Slavac:
Originally Posted By troy808:
sounded interesting, so I'm in. got a dozen of them puppies in the jar 1:1 vinegar hawaiian salt and chili peppa garlic cloves, smashed going on three weeks, so I tried one. not as potent as I had expected I love vinegar stuff, so I topped off the jar w/ more vinegar........ can you use the juice for the next batch? how 'bout straight vinegar? I wouldn't do either of those personally. Left over juice I'd worry about contageons and straight vinegar I'd worry about the taste, but with regards to the straight vinegar, make a batch and see what happens. I've been topping off the same jar of leftover juice for 5+ years As for straight vinegar I've tried it and it makes the egg whites tough |
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Originally Posted By LandRaider: WTF does TUMP mean? Nice looking Eggs. –noun British Dialect . 1. a small mound, hill, or rise of ground. 2. a clump of grass, shrubs, or trees, especially rising from a swamp or bog. 3. a heap or stack, as a haystack.  |
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| A buddy at work was going on one day about pickled eggs and making them by putting boiled eggs in a jar of leftover pickle juice from store bought pickles and then putting it in the fridge for a couple of weeks. Probably not as good as the OP's recipe but this guy made them sound like heaven. For someone who wants to try a pickled egg this might be the easiest way. |
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Originally Posted By Benjamin-Linus:
A buddy at work was going on one day about pickled eggs and making them by putting boiled eggs in a jar of leftover pickle juice from store bought pickles and then putting it in the fridge for a couple of weeks. Probably not as good as the OP's recipe but this guy made them sound like heaven. For someone who wants to try a pickled egg this might be the easiest way. Lots of folks go that route. If you do this, keep the eggs in the fridge and I wouldn't reuse a jar of pickle juice more than once. Also I wouldn't trust the shelf life more than a month. |
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Originally Posted By R2point0:
Originally Posted By Country_Boy:
Looking back, I saw some negative comments on soy sauce. I wouldn't pop an egg in my mouth pickled with soy sauce, but they are great with rice and veggies. Both myself and the kids love them. Details? Are you talking about pickling the rice and vegetables with soy sauce? I didn't mean that, what I meant was pickle the eggs in soy sauce and drop the pickled egg on top of white rice, and add veggies. Of course korean style picked veggies are good also, as long as you have other stuff to keep it from being too salty. By them selves, the eggs are pretty salty, you wouldn't want to eat more then one. On top of rice (breaking the egg apart with fork), they are excellent. |
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Originally Posted By Country_Boy:
Originally Posted By R2point0:
Originally Posted By Country_Boy:
Looking back, I saw some negative comments on soy sauce. I wouldn't pop an egg in my mouth pickled with soy sauce, but they are great with rice and veggies. Both myself and the kids love them. Details? Are you talking about pickling the rice and vegetables with soy sauce? I didn't mean that, what I meant was pickle the eggs in soy sauce and drop the pickled egg on top of white rice, and add veggies. Of course korean style picked veggies are good also, as long as you have other stuff to keep it from being too salty. By them selves, the eggs are pretty salty, you wouldn't want to eat more then one. On top of rice (breaking the egg apart with fork), they are excellent. Hmmm...got a recipe? They might go well with the ginger and rice wine vinegar eggs I make. And then maybe some wasabi.... |
"As God is my witness, I though turkeys could fly." A. Carlson
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Thanks OP! I made my first batch today!
Edit: I saw another recipe on canning eggs and it mentioned the eggs should be blemish free to prevent botulism. Some of my eggs were tore up pretty bad during peeling (I am watching my 6 month old daughter, not the best idea to peel eggs with an infant in the house) . Should I dump the batch?
Edit 2: I am putting them in a boiling water bath for 15mins just to be safe. After almost 20 mins at a rolling boil, I allowed them to cool a little. They are now in the fridge. I am assuming I am too anal.
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Originally Posted By Gators-n-Guns: Thanks OP! I made my first batch today! Edit: I saw another recipe on canning eggs and it mentioned the eggs should be blemish free to prevent botulism. Some of my eggs were tore up pretty bad during peeling (I am watching my 6 month old daughter, not the best idea to peel eggs with an infant in the house) . Should I dump the batch?Edit 2: I am putting them in a boiling water bath for 15mins just to be safe. After almost 20 mins at a rolling boil, I allowed them to cool a little. They are now in the fridge. I am assuming I am too anal. 2 things: 1. If you're pickling, don't worry about 'blemished' eggs too much. I honestly don't foresee any issues provided they're kept either in a dark/cool place and consumed within 6mo or kept in the fridge for up to a year. 2. Don't hot water bath them. The structure of egg proteins that make up the structure of the egg are rather loose. Hot water baths will break up that protein leaving you with two options: very mushy eggs or hockey pucks. |
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Originally Posted By Slavac:
Originally Posted By Gators-n-Guns:
Thanks OP! I made my first batch today! Edit: I saw another recipe on canning eggs and it mentioned the eggs should be blemish free to prevent botulism. Some of my eggs were tore up pretty bad during peeling (I am watching my 6 month old daughter, not the best idea to peel eggs with an infant in the house) . Should I dump the batch?
Edit 2: I am putting them in a boiling water bath for 15mins just to be safe. After almost 20 mins at a rolling boil, I allowed them to cool a little. They are now in the fridge. I am assuming I am too anal. 2 things: 1. If you're pickling, don't worry about 'blemished' eggs too much. I honestly don't foresee any issues provided they're kept either in a dark/cool place and consumed within 6mo or kept in the fridge for up to a year. 2. Don't hot water bath them. The structure of egg proteins that make up the structure of the egg are rather loose. Hot water baths will break up that protein leaving you with two options: very mushy eggs or hockey pucks. Damn. 
I have been hand-wringing over getting botulism. The interwebz infers that if you scratch (or butcher in my case) the egg-white, C. botulinum is gonna have you on a ventilator. Thanks for the reply OP. I'll let you know how they turn out. |
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I've been enjoying mine which I made 3-4 weeks ago. I used lots of hot sauce, crushed red peppers, fresh cracked pepper and some sort of Atomicasshole Firesphincter super-hot sauce that my mom bought me. I love 'em! Paired with beer they are DEADLY!  |
“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 Gators-n-Guns: Originally Posted By Slavac: Originally Posted By Gators-n-Guns: Thanks OP! I made my first batch today! Edit: I saw another recipe on canning eggs and it mentioned the eggs should be blemish free to prevent botulism. Some of my eggs were tore up pretty bad during peeling (I am watching my 6 month old daughter, not the best idea to peel eggs with an infant in the house) . Should I dump the batch?Edit 2: I am putting them in a boiling water bath for 15mins just to be safe. After almost 20 mins at a rolling boil, I allowed them to cool a little. They are now in the fridge. I am assuming I am too anal. 2 things: 1. If you're pickling, don't worry about 'blemished' eggs too much. I honestly don't foresee any issues provided they're kept either in a dark/cool place and consumed within 6mo or kept in the fridge for up to a year. 2. Don't hot water bath them. The structure of egg proteins that make up the structure of the egg are rather loose. Hot water baths will break up that protein leaving you with two options: very mushy eggs or hockey pucks. Damn. I have been hand-wringing over getting botulism. The interwebz infers that if you scratch (or butcher in my case) the egg-white, C. botulinum is gonna have you on a ventilator. Thanks for the reply OP. I'll let you know how they turn out. If you want to avoid risk, I think pure clean eggs are the best however I'm pretty heavy handed in peeling and rarely have a beautiful one. IMO don't worry. My family has been following the same recipe for 3 generations with no issues. |
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Originally Posted By Slavac:
http://i19.photobucket.com/albums/b182/allusakid/IMAG2383.jpg I made these 2 days ago. Eggs Minced Garlic (1 tbs or more per jar) Siracha chili garlic paste Red onions Peppercorns Pickling salt Two kinds of chilles (one mild, one feiry hot) Done. [yodish]On fire, your ass will be.[/yodish] |
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some that I did 6-12-11..... two jars have fresh Jalepeno, tabasco, garlic, peppercorns, pickling salt, and liquid smoke.....they SCRUMPTIOUS.... made the other one with pickling salt, peppercorn, liquid smoke, and about a tsp. of soysauce...intend to be an addition to my fried rice....
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Originally Posted By Pilk:
some that I did 6-12-11..... two jars have fresh Jalepeno, tabasco, garlic, peppercorns, pickling salt, and liquid smoke.....they SCRUMPTIOUS.... made the other one with pickling salt, peppercorn, liquid smoke, and about a tsp. of soysauce...intend to be an addition to my fried rice....
http://www.ar15.com/media/viewFile.html?i=31827 http://www.ar15.com/media/viewFile.html?i=31828 Looks good to me. It was a pretty easy project huh? |
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Originally Posted By Pilk:
some that I did 6-12-11..... two jars have fresh Jalepeno, tabasco, garlic, peppercorns, pickling salt, and liquid smoke.....they SCRUMPTIOUS.... made the other one with pickling salt, peppercorn, liquid smoke, and about a tsp. of soysauce...intend to be an addition to my fried rice....
http://www.ar15.com/media/viewFile.html?i=31827 http://www.ar15.com/media/viewFile.html?i=31828 How much liquid smoke ddi you use? Looks tasty
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"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Mark Twain.
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pickling eggs is easy.... just always make sure the vinegar/water mix is boiling when I pack the jars....just like Gramma did.
I use a few drops of liquid smoke....not sure how much xactly...never measured it... less than a teaspoon. kinda makes the eggs taste like beef jerky
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"Those who expect to reap the blessings of freedom, must, like men, undergo the fatigues of supporting it." Thomas Paine, sept, 11, 1777
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Originally Posted By Gators-n-Guns:
Originally Posted By Slavac:
Originally Posted By Gators-n-Guns:
Thanks OP! I made my first batch today! Edit: I saw another recipe on canning eggs and it mentioned the eggs should be blemish free to prevent botulism. Some of my eggs were tore up pretty bad during peeling (I am watching my 6 month old daughter, not the best idea to peel eggs with an infant in the house) . Should I dump the batch?
Edit 2: I am putting them in a boiling water bath for 15mins just to be safe. After almost 20 mins at a rolling boil, I allowed them to cool a little. They are now in the fridge. I am assuming I am too anal. 2 things: 1. If you're pickling, don't worry about 'blemished' eggs too much. I honestly don't foresee any issues provided they're kept either in a dark/cool place and consumed within 6mo or kept in the fridge for up to a year. 2. Don't hot water bath them. The structure of egg proteins that make up the structure of the egg are rather loose. Hot water baths will break up that protein leaving you with two options: very mushy eggs or hockey pucks. Damn.
I have been hand-wringing over getting botulism. The interwebz infers that if you scratch (or butcher in my case) the egg-white, C. botulinum is gonna have you on a ventilator. Thanks for the reply OP. I'll let you know how they turn out. Whatever you do don't poke the eggs with a toothpick to let the brine get to the yolk. That's what caused the botulism in the one reported case ever. If the white is really cracked I would chuck it, but blemishes are fine. |
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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? |
“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:
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. |
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How is "pickling salt" different from kosher salt?
ETA - Answered my own question. Pickling salt is just finer grains. No biggie. Use slightly more if you use Kosher. Salt |
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Originally Posted By Duggan: How is "pickling salt" different from kosher salt? ETA - Answered my own question. Pickling salt is just finer grains. No biggie. Use slightly more if you use Kosher. Salt Yep no different really AFAIK. I bought a bag of pickling salt from Wal-Mart as it was cheap as hell and has lasted ages. @Curry it tastes like an egg and whatever you put in the pickling solution. There's very little vinegary taste in my recipes. At a whopping $2-3 per jar, take a gamble. |
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Well I've been following this thread for a while and finnally decided to pull the triger.
No I just have to wait, the hardest part.
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Slavic, thanks for this thread. A couple weeks ago , I started a thread in farm & garden about a dilemma I am going through right now (overwhelmed with eggs) and needed some pickled egg advice. And Curry pointed out this thread. It is exactly what I was looking for! Nice job of documenting it start to finish! I am looking at doing a batch of about 200-250 eggs as soon as the eggs are ready to boil (still too fresh). http://www.ar15.com/forums/t_10_19/652750_Pickled_eggs.html |
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Originally Posted By gomulego: Slavic, thanks for this thread. A couple weeks ago , I started a thread in farm & garden about a dilemma I am going through right now (overwhelmed with eggs) and needed some pickled egg advice. And Curry pointed out this thread. It is exactly what I was looking for! Nice job of documenting it start to finish! I am looking at doing a batch of about 200-250 eggs as soon as the eggs are ready to boil (still too fresh). http://www.ar15.com/forums/t_10_19/652750_Pickled_eggs.html Be sure to give them at least two weeks, three is a okay. Be sure to let us know how everything turns out! |
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so what is the consensus on cracked eggs in the carton?
stupid me first time ever not to check the eggs and out of 2 dozen 50% have minor cracks and 20% were cracked and membrane broke for boiling are cracked eggs ok or just throw them out? not even worth the chance |
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If you like fried pickles, you can actually get a VERY long term food storage item, that also has tons of nutrients in it if you pickle Tofu.
I started pickling it on accident, just because my little brother is veg and I always have some around. I eventually took it and threw some that was bout to go bad into an empty pickle jar.. cooked it up a month or so later, and VOILA!! something that tasted like fried pickles, has the consistency of fried pickles, but is much healthier for you. So I pickle tofu now every time I do a batch of eggs.. .works out like a champ! |
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Originally Posted By elktrockn: If you like fried pickles, you can actually get a VERY long term food storage item, that also has tons of nutrients in it if you pickle Tofu. I started pickling it on accident, just because my little brother is veg and I always have some around. I eventually took it and threw some that was bout to go bad into an empty pickle jar.. cooked it up a month or so later, and VOILA!! something that tasted like fried pickles, has the consistency of fried pickles, but is much healthier for you. So I pickle tofu now every time I do a batch of eggs.. .works out like a champ! Tofu??!?!?!??? You do know that this is Arfcom, right?  |
“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 elktrockn:
If you like fried pickles, you can actually get a VERY long term food storage item, that also has tons of nutrients in it if you pickle Tofu. I started pickling it on accident, just because my little brother is veg and I always have some around. I eventually took it and threw some that was bout to go bad into an empty pickle jar.. cooked it up a month or so later, and VOILA!! something that tasted like fried pickles, has the consistency of fried pickles, but is much healthier for you. So I pickle tofu now every time I do a batch of eggs.. .works out like a champ! Tofu??!?!?!??? You do know that this is Arfcom, right?
Tofu can be good. 
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Originally Posted By eric10mm:
Originally Posted By elktrockn:
If you like fried pickles, you can actually get a VERY long term food storage item, that also has tons of nutrients in it if you pickle Tofu. I started pickling it on accident, just because my little brother is veg and I always have some around. I eventually took it and threw some that was bout to go bad into an empty pickle jar.. cooked it up a month or so later, and VOILA!! something that tasted like fried pickles, has the consistency of fried pickles, but is much healthier for you. So I pickle tofu now every time I do a batch of eggs.. .works out like a champ! Tofu??!?!?!??? You do know that this is Arfcom, right?
Sure do.. lol... Don't get me wrong.. I eat meat.. but there's no reason to waste food, of any sort, for any reason. Plus, I want to be around to hang out with my grand kids, and I LOVE fried pickles.. but I don't love high cholesterol or heart attacks.. so a healthy alternative has been found!. |
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Originally Posted By Echo2:
I called the neighbor and asked how many eggs he had on hand....he has chickens....said he had 4 1/2 dozen fresh. Question.....any thing I should know about using farm eggs vs store bought?....I gotta call him this afternoon. Grocery run too.....want to add a can of pickled scallions... .
I guess with each jar one should be issued a gas mask for later..... .Use store bought for boiling Very difficult to peel a truly fresh egg |
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Originally Posted By bigrob88: so what is the consensus on cracked eggs in the carton? stupid me first time ever not to check the eggs and out of 2 dozen 50% have minor cracks and 20% were cracked and membrane broke for boiling are cracked eggs ok or just throw them out? not even worth the chance Pitch them. When you go to boil them the whites will leak out and you'll have a fugly damn egg. |
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Originally Posted By KiowaCreekRaider: Originally Posted By Echo2: I called the neighbor and asked how many eggs he had on hand....he has chickens....said he had 4 1/2 dozen fresh. Question.....any thing I should know about using farm eggs vs store bought?....I gotta call him this afternoon. Grocery run too.....want to add a can of pickled scallions... .I guess with each jar one should be issued a gas mask for later..... .Use store bought for boiling Very difficult to peel a truly fresh egg No worries on using farm eggs. Just age them for 3 weeks or so in the fridge before boiling/pickling. If I had access, I'd use nothing but backyard chicken coop eggs as I think they taste far better than store bought. |
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