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tahir
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rhyddid
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judith
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sneeuwklokje
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rhyddid
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 Posted: Wed May 24, 06 10:35 pm Post subject: |
 
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| 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 |
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Silas
Joined: 29 Oct 2004
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Location: Staffordshire
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Joey
Joined: 03 Nov 2004
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| Posted: Thu May 25, 06 8:31 am Post subject: |
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| 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. |
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judith
Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
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sneeuwklokje
Joined: 08 Mar 2006
Posts: 277
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For boiled you need eggs of at least 3 days old, for other purposes the fresher the better I reckon.
)
) 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.
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