Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
pickled eggs
Page Previous  1, 2
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
tahir



Joined: 28 Oct 2004
Posts: 44302
Location: Essex
PostPosted: Tue May 16, 06 6:16 pm    Post subject:  Reply with quote    

Stacey wrote:
*gets excited*


Doesn't take much eh? For boiled you need eggs of at least 3 days old, for other purposes the fresher the better I reckon.

rhyddid



Joined: 30 Jan 2005
Posts: 228

PostPosted: Tue May 16, 06 6:44 pm    Post subject: Reply with quote    

Stacey wrote:
rhyddid wrote:
mrutty wrote:
The eggs will of course be the same as the free range ones stamped on the same day and need to be treated no differently.


No, I'm afraid the eggs are very different, hence the longer time I keep the free range ones before pickling.


Can you elaborate on that please? I have real trouble peeling the shell off our own hens eggs - could it be that they're too fresh?


Yes, that's quite correct.... good quality home produced eggs need to be aged to ensure easier peeling.

dpack



Joined: 02 Jul 2005
Posts: 36047
Location: yes
PostPosted: Wed May 17, 06 1:54 am    Post subject: Reply with quote    

please dont encourage bad critter keeping

Blue Sky



Joined: 30 Jan 2005
Posts: 7654
Location: France
PostPosted: Wed May 17, 06 7:14 am    Post subject: Reply with quote    

Stacey wrote:
I have real trouble peeling the shell off our own hens eggs - could it be that they're too fresh?


Interesting. We used to have big problems in peeling our "free-range" eggs when we were feeding them on pellets. All they get nowadays is corn, maize and what they forage from the meadow. I assumed that this was the reason they peel better now. Could be the age of egg though. We have been more careful with eating order of the eggs since the bird flu propaganda

Stacey wrote:

*wonders if any other downsizers realise how demoralising it is to see at least 50% of the white coming off on the shell of a boiled egg )


Yep, well annoying!

Silas wrote:
Pretty brave of you to admit to buying battery eggs. Something that I would never do, no matter how desperate fop an egg I was or how cheap they may be.


I was thinking the same thing. Battery farmed eggs are a definate no go area. If you can't afford free-range then don't have egg.

S

Nick



Joined: 02 Nov 2004
Posts: 34032
Location: Hereford
PostPosted: Wed May 17, 06 8:15 am    Post subject: Reply with quote    

mrutty wrote:
Blind testing and science show no difference in battery v free range in eggs, meat or anything else. If it makes you happier then treat differently.


You suggest the anitbiotic, hormone and drug residues found in battery eggs/intensively produced food are anomalies, and not related to their production methods? Great! I'll start buying factory foods again. Cheers!

rhyddid



Joined: 30 Jan 2005
Posts: 228

PostPosted: Wed May 17, 06 8:54 am    Post subject: Re: pickled eggs Reply with quote    

I forgot to ask in my original post - do any of you picklers add interesting things like chilli pepper to your pickling jar ? I've tried one or two chilli peppers and the eggs tasted fine with an extra bite. What else could one use ?

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed May 17, 06 9:01 am    Post subject: Reply with quote    

What vinegar are you using? If it is malt, I find it tends to overpower everything else.

rhyddid



Joined: 30 Jan 2005
Posts: 228

PostPosted: Wed May 17, 06 9:04 am    Post subject: Reply with quote    

judith wrote:
What vinegar are you using? If it is malt, I find it tends to overpower everything else.


Home made vinegar which is malt-based, however, it is sweeter and less harsh than the malt vinegar commonly sold. What vinegars do you use, recommend Judith ?

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed May 17, 06 9:10 am    Post subject: Reply with quote    

I forgot you make your own vinegar - did you ever give us your recipe for your home-made malt (hint, hint )?

I mostly use cider vinegar for pickling (not home-made ) or white wine if I can find it at a reasonable price. I do like my pickles on the sweet side, which is why I normally avoid the commercial malt.

Have you tried putting dill heads in with your eggs?

sneeuwklokje



Joined: 08 Mar 2006
Posts: 277

PostPosted: Wed May 24, 06 9:55 pm    Post subject: Reply with quote    

How do you pickle eggs? Is it a case of boiling them, waiting for them to cool, shell them and then stick 'em in a jar with the vinegar over them?

Or is it more complicated than that? I am confused by the age of eggs mentioned. (Plus, can you tell, I've never done it before?)

rhyddid



Joined: 30 Jan 2005
Posts: 228

PostPosted: Wed May 24, 06 10:35 pm    Post subject: Reply with quote    

sneeuwklokje wrote:
How do you pickle eggs? Is it a case of boiling them, waiting for them to cool, shell them and then stick 'em in a jar with the vinegar over them?

Or is it more complicated than that? I am confused by the age of eggs mentioned. (Plus, can you tell, I've never done it before?)


Good question. I'm sure there's many ways, but here's mine :

I bought eggs from a shop and aged them for one week.

I then put all forty five of them in a big saucepan with lukewarm water on the stove. Never add the eggs to hot water, or they'll crack.

Whilst the water was heating I cleaned and prepared the jars and vinegar.

I let the eggs boil for only a couple of minutes. Say five minutes.

Take an egg out of the saucepan with a spoon.

I look at the egg and see how quickly the water evaporats from the shell... if it mostly evaporates very quickly, the egg is usually ready.

I then cool the egg under a running tap until it is cold enough to peel.

To shell the egg, I tap it slightly with the spoon to create a crack or two then remove the shell under the tap.

If the egg shell is difficult to remove, it requires a longer boil.

When shelled the eggs are put in the jars.

Eggs which are badly shelled and falling apart should not be pickled... the yellow will disintegrate and it affects the whole presentation of the jar.

When the jars are full add vinegar.

Add chilli peppers (but not too hot) if you prefer a spicier egg.

Age the eggs in the jars for at least a week.

Enjoy with salad and homebrew, invite guests, hold a street party

Silas



Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
PostPosted: Thu May 25, 06 8:14 am    Post subject: Reply with quote    

rhyddid wrote:


I then put all forty five of them in a big saucepan with lukewarm water on the stove. Never add the eggs to hot water, or they'll crack.




If hardboiling then yes, put into cold water.

If you want a nice soft boiled egg, then it must be put into boiling water - it will not crack IF it has not come straight out of the fridge and is at room temperature. I have a pan of boiling water, just take it off the heat whilst I put the eggs in and boil for a full 5 min ( 4.5 if you like them particularly soft)

New laid eggs will not peel. Theyneed to be about 10 days old.

Joey



Joined: 03 Nov 2004
Posts: 191

PostPosted: Thu May 25, 06 8:31 am    Post subject: Reply with quote    

nickhowe wrote:
mrutty wrote:
Blind testing and science show no difference in battery v free range in eggs, meat or anything else. If it makes you happier then treat differently.


You suggest the anitbiotic, hormone and drug residues found in battery eggs/intensively produced food are anomalies, and not related to their production methods? Great! I'll start buying factory foods again. Cheers!


You may be able to differentiate between battery hens and freerange on the basis of their housing conditions, but please don't think you will be any better off in terms of drug residues.
The fact is that animal feed production protocols and HACCP controls
are streets ahead of those in a lot of food factories. As a result the degree of risk of cross contamination is very very small.
Further, the need for commercial Free range birds to require antibiotic treatment is greater than battery birds.
Antibiotic growth promoters are now banned from all animal feed in the EU and were never allowed for laying birds.
The last hormones to be used in EU animal production was in beef animals and was banned in the 1980's. Even then it was administered directly and not via feed, so there would have been no possibilty of cross contamination in feed mills making both cattle and hen feed.
The major drug group used commonly in poultry production is Anti-coccidials, for the prevention or treatment of coccidiosis. Young birds
for both egg and meat production are treated. Adult birds have built up an immunity to the cocci and so are not treated. So layers are not given anti coccidials.
The most common drug detected in eggs is lasalocid, an anti coccidial. This may have been through cross contamination of layers
feed with rearing feed, at a mill or on a farm, or birds still fed or not withdrawn long enough from medicated rearing feed. The BEIC, the organization behind the Lion stamp on eggs imposed a UK ban on birds producing Lion eggs being reared using Lasalocid or even having layers feed from a feed mill that uses lasalocid.
I think you will find that the lion stamp is used more on battery eggs
than on free range eggs.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Thu May 25, 06 9:08 am    Post subject: Reply with quote    

Saw a recipe for pickled eggs the other day that added beetroot cooking water to the vinegar to make red eggs. Don't imagine it would change the flavour much, but a combination of red and white eggs on a plate could be interesting.

sneeuwklokje



Joined: 08 Mar 2006
Posts: 277

PostPosted: Sun May 28, 06 10:13 pm    Post subject: Reply with quote    

Rhyddid,

thanks for the info! My dad used to love pickled eggs (well, probably still does) so I was thinking I could make some as part of a foodie gift thingy for him.

Two more questions though. (Sorry!):
1)how do you age an egg?
2) can you use any type of vinegar?

Thanks.

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page Previous  1, 2
Page 2 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com