Pickled Eggs as Survival Preps: How to. (Picture Intense) (Page 9 of 10)
|
Originally Posted By gshellen:
This thread rocks. Thanks OP. Made my first batch this morning (garlic, jalapeño, smoked sausage with peppercorns). My contribution, How to easily peel eggs: You need to steam them, not boil them. I use a vegetable steaming basket in the bottom of a large pot. Add water up too the bottom of the basket. When the water boils, fill with room temp eggs and cover. Wait 20 minutes. Turn off the heat and place the eggs in cold water. Peeling is as easy as lightly cracking the egg, then rolling (crushing lightly) between the counter and your palm. The shell falls off and your left with a perfectly formed egg. Bonus item: You don't need to age the eggs first! can you tell me a bit more about the sausage? Store bought smoked you just threw in with the eggs? Made 11 jars the other day. Usual hot sauces and peppers. One jar I did sambal chili sauce and soy sauce. Interested to see how that turns out. |
Blessed are the Peacemakers, for they shall be called Sons of God
|
Originally Posted By mdguy90:
can you tell me a bit more about the sausage? Store bought smoked you just threw in with the eggs? Made 11 jars the other day. Usual hot sauces and peppers. One jar I did sambal chili sauce and soy sauce. Interested to see how that turns out. Originally Posted By mdguy90:
Originally Posted By gshellen:
This thread rocks. Thanks OP. Made my first batch this morning (garlic, jalapeño, smoked sausage with peppercorns). My contribution, How to easily peel eggs: You need to steam them, not boil them. I use a vegetable steaming basket in the bottom of a large pot. Add water up too the bottom of the basket. When the water boils, fill with room temp eggs and cover. Wait 20 minutes. Turn off the heat and place the eggs in cold water. Peeling is as easy as lightly cracking the egg, then rolling (crushing lightly) between the counter and your palm. The shell falls off and your left with a perfectly formed egg. Bonus item: You don't need to age the eggs first! can you tell me a bit more about the sausage? Store bought smoked you just threw in with the eggs? Made 11 jars the other day. Usual hot sauces and peppers. One jar I did sambal chili sauce and soy sauce. Interested to see how that turns out. I used store bought double smoked and just tossed them in. Came from Staropolskie Delikatesy in Hamilton, Ontario. There stuff is the best. -Gary |
|
Originally Posted By mdguy90:
can you tell me a bit more about the sausage? Store bought smoked you just threw in with the eggs? Made 11 jars the other day. Usual hot sauces and peppers. One jar I did sambal chili sauce and soy sauce. Interested to see how that turns out. Originally Posted By mdguy90:
Originally Posted By gshellen:
This thread rocks. Thanks OP. Made my first batch this morning (garlic, jalapeño, smoked sausage with peppercorns). My contribution, How to easily peel eggs: You need to steam them, not boil them. I use a vegetable steaming basket in the bottom of a large pot. Add water up too the bottom of the basket. When the water boils, fill with room temp eggs and cover. Wait 20 minutes. Turn off the heat and place the eggs in cold water. Peeling is as easy as lightly cracking the egg, then rolling (crushing lightly) between the counter and your palm. The shell falls off and your left with a perfectly formed egg. Bonus item: You don't need to age the eggs first! can you tell me a bit more about the sausage? Store bought smoked you just threw in with the eggs? Made 11 jars the other day. Usual hot sauces and peppers. One jar I did sambal chili sauce and soy sauce. Interested to see how that turns out. Any word on how the chili sauce/ soy sauce eggs turned out? I'm making a batch of pickled eggs with a couple recipes this weekend and that actually sounds kinda interesting. |
|
Originally Posted By gomulego:
Any word on how the chili sauce/ soy sauce eggs turned out? I'm making a batch of pickled eggs with a couple recipes this weekend and that actually sounds kinda interesting. Originally Posted By gomulego:
Originally Posted By mdguy90:
Originally Posted By gshellen:
This thread rocks. Thanks OP. Made my first batch this morning (garlic, jalapeño, smoked sausage with peppercorns). My contribution, How to easily peel eggs: You need to steam them, not boil them. I use a vegetable steaming basket in the bottom of a large pot. Add water up too the bottom of the basket. When the water boils, fill with room temp eggs and cover. Wait 20 minutes. Turn off the heat and place the eggs in cold water. Peeling is as easy as lightly cracking the egg, then rolling (crushing lightly) between the counter and your palm. The shell falls off and your left with a perfectly formed egg. Bonus item: You don't need to age the eggs first! can you tell me a bit more about the sausage? Store bought smoked you just threw in with the eggs? Made 11 jars the other day. Usual hot sauces and peppers. One jar I did sambal chili sauce and soy sauce. Interested to see how that turns out. Any word on how the chili sauce/ soy sauce eggs turned out? I'm making a batch of pickled eggs with a couple recipes this weekend and that actually sounds kinda interesting. Have not tried them yet! They are next on the list. Right now I'm working through my habaneros garlic jar and the jar with dill and garlic. I try not to open all of them at once. I'll make it next on the list though, but sorry if it doesn't help. |
Blessed are the Peacemakers, for they shall be called Sons of God
|
Just want to pop in this thread with an idea or two. I looked into pickling but realized they aren't good for very long (<1yr?). It was a challenge to find healthy fats for long term storage to complement meat and veggies.
Nuts, oils, etc don't last long as far as I know. Ended up going with the dehydrated eggs from Auguson Farms. Anyway, went with this so it could be put up 10+ys without any fuss. Expensive but convenient. Also allowed me to put a lot more up that I would ever be able to rotate through with pickled eggs. Will try this for taste and fun sometime though, thanks OP 
|
“Tragically, the day must inevitably arrive when somebody will write a book entitled, 'The Rise and Fall of America.'”- Irwin Schiff, author of the 2nd banned book in US history: The Federal Mafia
|
Originally Posted By RINO_Hunter:
Just want to pop in this thread with an idea or two. I looked into pickling but realized they aren't good for very long (<1yr?). It was a challenge to find healthy fats for long term storage to complement meat and veggies. Nuts, oils, etc don't last long as far as I know. Ended up going with the dehydrated eggs from Auguson Farms. Anyway, went with this so it could be put up 10+ys without any fuss. Expensive but convenient. Also allowed me to put a lot more up that I would ever be able to rotate through with pickled eggs. Will try this for taste and fun sometime though, thanks OP I sell pretty much all my pickled quail eggs but I kept a few jars to the 3 to 4 year mark just to see and found no issue with them long term dehydrated eggs would last longer im sure though |
"Behold, the lad sleepeth"
|
Originally Posted By RINO_Hunter:
Just want to pop in this thread with an idea or two. I looked into pickling but realized they aren't good for very long (<1yr?). It was a challenge to find healthy fats for long term storage to complement meat and veggies. Nuts, oils, etc don't last long as far as I know. Ended up going with the dehydrated eggs from Auguson Farms. Anyway, went with this so it could be put up 10+ys without any fuss. Expensive but convenient. Also allowed me to put a lot more up that I would ever be able to rotate through with pickled eggs. Will try this for taste and fun sometime though, thanks OP If you like them as much as I do, there will be no problem with rotation! |
As an FYI, get this. I will never boil water again to get hard boiled eggs. Even fresh eggs peel easy, poke a hole in the fat end, steam 'em.  It also does soft boiled and poached. I don’t have the patience to age eggs 2-3 weeks to even get started then another month pickling them.
Elite Cuisine EGC-007 Maxi-Matic Egg Poacher & Egg Cooker with 7 Egg Capacity, White It will do 7 large eggs at a time, 5 or so jumbos. It takes about 15 minutes per batch. It is about the size of a cantaloupe. 
|
|
Using the above widget this afternoon, I bought, hardened, peeled, and started pickling a gallon of eggs. Total time was about 3 hours (with beer breaks to reload the gadget). You have to chill them to peel otherwise they are not firm enough.
Started with 4 dozen AA. I fumbled one and another had a bit of a soft shell and crunched when I went to take it from the carton so I ended up with 42 (6 batches of 7). I kept the four for other uses. Attached File This pic is the eggs hardboiled. Close is the pinhole in the fat end (goes up in the machine), next is the bottom (discoloring is the sulfur burning a bit), the third is a peeled one. EASY LIKE PIE. 
Attached File I like a Louisiana style myself. Threw in some diced green chiles, garlic, and some pepper with the Crystal. Attached File |
But then again, I just need to get my post count up.
|
This thread actually got me started pickling eggs. I have no idea how many jars I've done over the years, but it's lots.
The best way to hard boil eggs is - the instant pot. For me and my eight quart instant pot the 5 minute cook and 5 minute natural release works best for jumbo eggs but slightly overcooks large or extra large eggs. Four and four works best for anything smaller than Jumbos. I cool the eggs in ice water for ten minutes or so. It's not critical. They just need to be cool so you don't burn your fingers. The shells just fall off. My favorite recipe uses Harvard beets, pickled beets, garlic, a slice of red onion and a couple squirts of Slap 'ya Mama. |
|
This jar has 50 in it. I bought the 5 dozen flat from Costco, didn't cook 4, and had 6 that didn't peel well and were rejected for the batch.
Attached File Attached File Attached File The gallon jar fits vertically, but horizontally makes it easier to turn each time I am back in the fridge. 
|
|
So, we have a jar that’s been in the refrigerator for several years. The date is unreadable but I’m thinking 3-4.
Still good, or toss them out? |
Liberals: There are many copies, and they have a plan.
Space Corps Directive 196156: 'Any officer caught sniffing the saddle of the exercise bicycle in the women's gym will be discharged without trial.'
Space Corps Directive 196156: 'Any officer caught sniffing the saddle of the exercise bicycle in the women's gym will be discharged without trial.'
|
Originally Posted By FishKepr:
So, we have a jar that's been in the refrigerator for several years. The date is unreadable but I'm thinking 3-4. Still good, or toss them out? |
“When the people fear their government, there is tyranny; when the government fears the people, there is liberty.” Thomas Jefferson
|
I made Deviled Eggs and egg salad with the pickled eggs and both were delicious! The Louisiana Hot Links taste exactly like the pickled sausages that I used to get as a kid too.
|
#286099
portablegorilla:
Liberals are cancer, Islam is the flu. It's easy to fight off the flu, unless you've got cancer.
portablegorilla:
Liberals are cancer, Islam is the flu. It's easy to fight off the flu, unless you've got cancer.
| Does anyone know if there are any ill effects from using pre cooked hard boiled eggs intended for food service use? I have a bucket of hard boiled eggs on the way I am thinking of how to preserve them. They already do contain a preservative and come in a liquid bath. It's more eggs than I can reasonably eat in the next couple weeks so this might be a good option to try. |
|
Originally Posted By Haoleb: Does anyone know if there are any ill effects from using pre cooked hard boiled eggs intended for food service use? I have a bucket of hard boiled eggs on the way I am thinking of how to preserve them. They already do contain a preservative and come in a liquid bath. It's more eggs than I can reasonably eat in the next couple weeks so this might be a good option to try. Shouldn't be a problem. My last batch I boiled the eggs a few days ahead of time and they turned out fine. |
#286099
portablegorilla:
Liberals are cancer, Islam is the flu. It's easy to fight off the flu, unless you've got cancer.
portablegorilla:
Liberals are cancer, Islam is the flu. It's easy to fight off the flu, unless you've got cancer.
|
Originally Posted By RockRash: Keeping this awesome thread alive. I couldn't find any canning jars locally ( let's go BRANDON!) And all I had was the small 4oz jars so I reused pickles jars. I haven't made a batch in probably 2 years anyway here's my contribution. https://www.ar15.com/media/mediaFiles/188534/20211110_222236-2162730.jpg I would destroy those. Finding the tops have been tough here. Been having to order online in bulk for 2 years. All of a sudden everyone wants to prep. |
You can’t truly call yourself peaceful unless you’re capable of great violence.
If you’re not capable of violence, you’re not peaceful, you’re harmless.
If you’re not capable of violence, you’re not peaceful, you’re harmless.
|
Attached File Made these about a week ago, will try them in another week. Beet stems, green onion, garlic, jalapeno, and ginger. Instapot makes PERFECT hard boiled eggs. 18 at a time, only one cracked shell out of the pot and not bad enough to goof it up for use here. But I ate it anyhow, because fresh hard boiled eggs are delicious. |
COOTIES RAT SEMON
|
Found this thread about a month ago and finally got around to canning some. Only did 18 to try it out. Never had a pickled egg before. Attached File Originally Posted By LAWRENCETHOMPSON: Looks good, so do the jars seal w/o heating them up, or do you just put them in the fridge? Like making pickles, the jars seal as the hot water/vinegar cools. Really simple poccess, then just make sure the rings are dry and snug them down. |
|
Originally Posted By sergtjim: This thread actually got me started pickling eggs. I have no idea how many jars I've done over the years, but it's lots. The best way to hard boil eggs is - the instant pot. For me and my eight quart instant pot the 5 minute cook and 5 minute natural release works best for jumbo eggs but slightly overcooks large or extra large eggs. Four and four works best for anything smaller than Jumbos. I cool the eggs in ice water for ten minutes or so. It's not critical. They just need to be cool so you don't burn your fingers. The shells just fall off. My favorite recipe uses Harvard beets, pickled beets, garlic, a slice of red onion and a couple squirts of Slap 'ya Mama. Agreed on the IP. I used to use a steamer and that worked well too, but the IP is very easy and I get great results but like you said anything smaller than jumbo will be overcooked at 5 minutes. |
| Almost every egg out of 3 dozen had a place on it where I could see the yolk through a thin transparent layer of white, Some even had a small spot with no cover over the yolk. Is this something I should be concerned about with pickling eggs? These eggs are about 3 weeks old and have been refridgerated since collected. |
|
Originally Posted By my65pan: I like them spicy! Peppercorns, coriander seeds, bay leaf, pearl onions, Trappeys yellow hot peppers,Serranos, Jalapeños, Arbols, Pequins, garlic. https://i.postimg.cc/NFS9bfbw/FB9-B3917-4-B4-E-48-D7-94-AF-AD255267-DDC3.jpg These look good!! |
|
Got 10 chickens earlier this year and we are absolutely swimming in eggs since we're a family of 3.... Remembered this thread from forever ago. I second the idea of the egg cooker and a hole poked in the bottom of the egg, it's almost cheating with how easy it is to peel the eggs. Beets with jalapenos, hot sauce with onions, and a weird Asian one with the leftovers.  |
Disclaimer: Sometimes I say outrageous things that shouldn't be taken literally
|
Originally Posted By CatskillDraht: I've never tried that. What kind of lime do you use? Originally Posted By CatskillDraht: Originally Posted By Undaunted: I don't like pickled anything. We waterglass a couple hundred at a time. I've never tried that. What kind of lime do you use? It's very easy and when you want to eat the eggs, have them way you want. Attached File We use 5 gal buckets. |