If anyone would be willing to share their pickled egg recipes with me I would be very honored. I would love to start picking eggs for this coming winter and to have through out the year.
There are many variations on this basic brine...but for 24 eggs use 1 1/2 c vinegar, 1/2 c sugar, 1/4 tsp pickling spice, 3/4 c water and 1/2 tsp salt. Bring brine to boil and pour over eggs. If you want to make the pickled eggs as in this video just substitute accordingly. I make basic and just use eggs and onions, but some of these variations look interesting. I use my "cracked" eggs for pickled eggs and they work fine, they can look a little funny sometimes though.
For my pickled eggs, I do the sweeter one with beets. Usually use 18-24 eggs.!Take your beets (if you get them in a store, drain liquid into saucepan.) and eggs and add to jar with lid. On stove, add 2c apple cider vinegar, 1c of sugar, 20 or so whole cloves, and juice from beets if you have. Heat just enough to dissolve sugar. Pour over your eggs and beets. Of course, you can always add less sugar. Yummmmm!!
If chopping those peppers burned your hands add some lavender oil and vanilla extract to some water and soak your hands. Otherwise burning sensation from the pepper oils can burn for days. Ask me how I know.
I miss my grandmother. She had her own farm. Hens. Cows. Pigs. Fruits. Veggies. Baked the best bread. Pickled and canned everything. She was amazing. May she RIP.
If someone told me I'd watch 21 minutes of egg pickling even though I've never eaten one, I'd have said they're crazy. But I just did and thoroughly enjoyed it! Thank you 🙂 Subscribing!
An older lady who raised chickens since the depression once told me...bake you eggs shells before feeding them back...like at 225 degrees, then crush. The baking changes the smell and texture enough that the birds won't start eating their own eggs because of it. I bake until starting to turn golden...
I’ve never had our chickens eat their own eggs. Granted only have around 8. We feed the shells back to them in their grain. I don’t think they have any idea it’s their shells. 🤷🏻♂️
UA-cam is my window to the world . In India we are having a Covid crisis . My father is positive and in hospital . I watched this and it kinda helped me handle the stress . Thank you
I have seen almost all of their videos. I love how they both always say...our, us and ours. I don't think I have have ever heard them say I, my and mine. That my friends, is a true couple. They are a MVP team.
Christmas eggs: Smoke eggs making sure to keep them far away from the heat so that they are cooked by the smoke. Smoke until the egg is fully cooked the Eggshells should look like wood. Peel eggs and pickle them in beet juice. The result is a sweet smokey tasting egg that has a red colored white from the beets and a green colored yellow from the smoke. I personally like hickory smoke for my eggs.
I am PA Dutch/German heritage and the Red beet eggs were a staple all through my childhood years. They are beyond belief for flavor and filling you up. My grandma would make 6 or 7 dozen every November and they were part of the quick energy food available when you would go to her house to sled or shovel snow. A great memory. Thanks for making me think about it.
do u know if its a dutch tradition by chance? i havent even heared of someone pickling eggs ever (here in germany, might be missing out thou?) Edit: Those wouldbe called Soleier i´ve heard that before xD
@@korthosen949 I'm Dutch! I can tell you that I've never seen pickled eggs! It's entirely new to me. We pickle onions, cucumbers, other vegetables (like what you Germans call sauerkraut), but not eggs.
@@korthosen949 They're referring specifically to Pennsylvania Dutch/German. It's a dialect/culture that formed from German immigrants. A lot of amish and central pennsylvanians have a crazy mixed background when it comes to food. We eat sauerkraut, pierogies, and pickled eggs/beets along with an assortment/adaptations of German, Russian, Polish, etc. foods. PA is an OG melting pot. :p
Thats some real life Couples goals right there. A man and a woman, sharing the work, preparing for winter. You can see the love in her eyes as she looks over at you while peeling eggs. Its like ive always said... a Simple life is a happy life.
I am 63 years old and probably 20 years ago ate some pickled spicey eggs at a bar after working hard all day. They were so good. I've never tried pickling them but thanks to you guys I will be doing it real soon...Thank You for barring the brrr cold to teach us this ...God Bless
My gran used to pickle her own eggs,every time I would go visit her during my pregnancy she would have a jar waiting. Then dementia started she couldn't remember the recipe, or would forget to seal the jars . In the end I would buy them from the shop and sneak them in to her house so we could enjoy them
Eric is becoming so much more relaxed on these videos-or maybe he’s just excited about the eggs. But he’s actually funny. You guys are such a great couple.
@@rickyjackson1258 Absolutely! 13 minutes steaming is far better than any boiling tips'n'tricks I've ever seen/heard/tried, even from some of the very best chefs in the world.
Born and bred in the UK,,,in Canada since 1967,,,,but I still make classic pickled eggs. Every pub in the UK used to have a jar of pickled eggs on the counter to buy. Thank you for making my life so pleasant.
@@fleegull Oh memories.. At 74..still very healthy (touch wood) You bring back memories of the milk float, , pork pies, the co-op horse drawn bread mans cart. Yes, in the middle of Birmingham. Bins to put kitchen scraps in spaced up and down the street and contents collected by unknowns for pigs. We could play out without fear of anyone hurting us only old neighbours minding our P's and Q's Happy days.. Yes. Its got to be butter. Thanks for writing.:)
@@fleegull Now I am curious. :) When you say "Bostin" my relatives from Wasall always said that. I hope Eric and Ariel don't mind us communicating...it is just so interesting that we are both from Brummagem enjoying their videos. I wait eagerly each week for another of their videos. Here's an interesting fact..my father was American!! Taraar for now. I understand if you are done writing.:)
We dress like that in the southern states of the U.S. when it's 60 outside.... He said around 35.... Wow. I'm in awe as well! It's the first thing I noticed!
Hahaha Omg. As a Canadian I agree that this is funny 🇨🇦 that’s above zero! People pull out the shorts and flip flops (and joke about going tanning) when they see 0 hahaha and everyone is happy and smiling everywhere cause it feels like winter is finally over.
I surely would like to taste all the varieties that you made! I had a Chinese housemate who would shake her head at me for hard-boiling a couple of eggs to take with me on the ferry. She finally insisted on making Tea Eggs for me. You boil 4 or 5 eggs in water and add black tea [lots] then you gently tap the eggs until they start to crack. You also add Star of Anise, Salt, Sugar if you want, Pepper. Your goal with cracking the eggs is to have all kinds of cracks so as they cook the spices seep in. You also do not want to over cook. Then let sit for a bit in the hot liquid. A good breakfast or snack. [My housemate was in the U.S. to learn English. She was a chef back home and I was treated to several unbelievable meals.
My personal favorite are the eggs pickled with beets. That my be because my aunt used to make them that way and we would always eat them when we went to visit. It's been years since I had a pickled egg. One of my favorite things, though, is pickled red onion slices on a hamburger. Yum.
this is how im trying to be, im praying for my life to get to a point where i can pickle eggs with my wife (i dont have one.... yet). i've never had a pickled egg in my life, but this seems very peaceful, I wish you two nothing but the best, take care.
WOW!! Awesome! Now promise us you won't forget to film your 1st taste reaction of these gems. We are all looking forward to that. Maybe even a live chat? Just a thought.
When I was a kid in Tennessee the local grocery always had a huge jar of pickled eggs and sausages. If I was behaving my mom would get me and egg to eat while I was riding in the grocery cart as she shopped. Of course, the egg often ended up on the floor. Such a fond memory.
A couple of things that might help speed up the process when you are doing that much volume would be to get a large wire mesh strainer, the kind Chinese use when they are deep frying, they are handheld with a handle and look like a spiderweb. Or you can get a strainer insert like the kind that comes for spaghetti that you just put down in the pot and when your food is finished you can just pull it straight out and all the liquid strains out. The strainer insert can also be used when you make bone broth and you can pull your bones and anything else that you put in straight out and you’re left with straight broth.
When I was young there was a very fancy and expensive restaurant in my city. The maître de was in charge of the coffee. This place was known for its amazing coffee. Got to know him and he shared his secret. He saved the egg shells. They got rinsed then roasted in the oven until beige colour. These were Put on top of the coffee ground along with a few grates of nutmeg and cinnamon. Absolute Heaven.
Interesting. There is a trick when making stock or broth. Putting a few eggshells in whilst cooking will clarify the soup and make it clear instead of cloudy.
I am so jealous of you guys couple helping each other so sweet. You seldom see that kind of partnership. I never had pickled egg I would love to make for my own someday watching this because my family will do off grid by next year and I want to learn everything for survival. Thank you for sharing this wonderful video. Love it!
Just as a heads up for taking eggshells off you can put an egg in a jar with a little bit of water and you can shake the jar and get the shells right off in seconds
Growing up my grandmother always made pickled eggs with beets, when ever we went to visit her you could always look forward to 2 things; a ton of pickled eggs, and a ton of macaroni salad... nobody cooks like grandma did, good stuff :)
I pickled my first eggs (quail) last week. Never eaten them before. When I decided to pickle them I searched UA-cam and your video was the first hit. Been a huge fan ever since and subscribed straight away. Keep up the great work.
Hint: My Mom taught me to hit the most rounded bottom part of the egg before pealing. The pocket in that part of the egg that puts air around the egg for easy pealing.
If you have trouble peeling them, it's because they're too fresh. Like these folks in the video said: let 'em sit for at least 2 weeks before boiling them.
After the eggs are cooked, you can crack them and put them in them back into cold water for about 10 min. The water will seep between the shell and egg and makes it very easy to peel.
@@marieince3239 try pickled quail eggs. They are better. I use 1&1/2 cup white vinegar, 1 cup apple cider vinegar, 1/2 tsp old bay seasoning, 1 tsp salt, one tsp sugar, and chopped garlic and chili to your taste.. I also add in a sliced roasted beet. Don’t use beet water, just add a few slices of beet. It will color them up just fine. Melt the salt and sugar in just warm vinegar, add in spices after you pull it off the heat. Put the spices into the jars and at least 2 slices of beet in each jar. This makes 3 pints if you have enough hard boiled quail egg. About 15-20 per pint, depending on size. Refrigerate one week. Then enjoy till they are all gone I’m told they keep 4 months in he fridge. Mine are long gone by then.
I made all four kind of pickled eggs you showed, my husband and I impatiently waited 2 weeks and then tried the Asian style. OHMYGOSH, so good, both the eggs and the veggies in it were so much more flavorful than I thought they would be, I can't wait to try all the others!
Hey, I want to try this recipe. Could you please share what kind of climate you have in the area where you live? I live in a tropical/semi arid area, so I just wanted to compare the results..
@@ananyaakap I live in the PNW - so lots of rain, our summer temps are about 70 degrees, winter temps dip below freezing a bit. If you keep them in your fridge you will have no worries in a tropical climate. If you keep them on your shelves, I would water bath for 15 minutes like they say in their first egg pickling video (they have 2 out now). That way they can be shelf stable. But the amount of vinegar is the determining factor and what has made them safe to keep on shelves over the centuries. The higher the vinegar content, the safer it is stored. Half vinegar and half water is a potent brine, but some recipes call for straight vinegar and no water (beet and egg recipes use the beet juice). THAT pickled egg will be very tart, and basically impossible to spoil unless they bob up above the surface of the liquid - always keep them below the liquid with some type of glass weight. I use the tops to scented candles - they are solid glass and heavy, I can fit them in larger jars (like a large pickle jar) but not canning jars. They sell glass weights for canning jars - mainly for fermenting but you could use them for the eggs. Sterilize the glass by boiling. Good luck - if you have questions let me know. I noticed you've asked several times but no one has replied to you.
Try this Japanese marinade for eggs: boil equal parts of soy sauce, Japanese Mirin sauce, minced garlic, scallions, & sugar. Plus dash of pepper. Delicious!!! Good as topping for ramen noodles!
I feel like I know this young couple. Been watching them for a few years from there old home in lower 48 to how they are thriving today. God bless you guys.
I use steak seasoning in my pickled eggs. Makes it super simple. Just vinegar, water, onion, and the seasoning. They turn out great and they never last long.
I used to get pickled beats from a friend. I would save the brine/juice after we'd eaten all the beats and add boiled eggs to those jars and pickle my eggs that way. They looked amazing with the purple color, and they tasted amazing. This is a great video!
This is the way we do them too. Pickle the beets and once we eat some of the beets out of a jar, put some eggs in. We've never done any other types, but we'll have to try some of these.
When y'all are peeling the eggs, crack them on your board, then roll them with slight pressure on the board . Makes peeling easier. Used to have to make a few hundred deviled eggs for a brunch buffet as a prep cook decades ago
@@bumpsandbliss she just boiled the eggs, peeled them and placed them in the brine in the refrigerator. No heat, and they needed to stay in the fridge. She used the jars the beets and pickles came in.
I use balsamic vinegar in my pickled eggs, they come out delicious! I buy a cheap balsamic vinegar add sugar and salt and equal part of water, no herbs...the flavour of the balsamic vinegar is enough!
Well one reason might be that they are promoting unsafe food preservation methods that could make someone very very sick. These jars aren't even being processed which means that they are NOT safe for shelf storage.
I love you two and your channel sooo much! My daughter and her boyfriend live in Anchorage. I have a question though. I pickle mostly quail eggs and you are the first people that I have come across that have said that you can actually preserve pickled eggs safely. It was my understanding that you can pickle and refrigerate them them sort term, but NOT preserve them because the vinegar cannot penetrate them because they are too dense. I have sooo many eggs. Can they be preserved???
To me the most impressive matter happening here is the partnership. I wish that I had a female friend wife and partner to do any kind of projects together. You guys are so blessed to be together, realize that, value that and forever cherish that union. By the way I have no interest in pickles eggs, the only reason I clicked on the video was to compare two tablets am testing the display quality and your video looked sharp and crisp so it made out for a good test, the snow in the back for white balance, the texture in the wood planks, your skin color, all factors to be compared.
I made the ones you did last time and I really like chopping up the eggs, onions and jalapenos into a rough paste, add some olive oil and put it on some bread. Thanks for sharing that recipe, I didn't know these before and now I always have some pickled eggs at home :)
I've been a canner for 60 years. So glad to see the younger folks pick it up. We always pickled eggs as you do till our county extension office reported some incidents of botulism from beet pickled eggs way back in the 70's. Since that time...I have made sure that I water bath AND scrub veggies and I par boil and peel beets and carrots BEFORE adding to any jars since they will likely be the culprit. I just sort of heat it up enough to drive out any oxygen ensuring a good air tight seal. Kind of like one does with a cuke or cauliflower pickle. Do please keep these refrigerated except for serving after opening! I grew up with pickled eggs and pickled bologna in gallon jars sitting out on the counter for snacks. But I put myself thru nursing school working in nutrition dept of hospital and I do NOT recommend attempting this IF you are not clear on what botulism is and how to prevent it. I don't know why my siblings and I are still alive. My grandparents kept all pickles and condiments at room temp in jars for us to eat daily. They also kept dinner left overs on table till supper...covered with a linen tablecloth...except during summer. WE WERE LUCKY. nchfp.uga.edu/how/can_06/pickled_eggs.html
They built up strong immune systems. Fear and sanitizing everything makes us weak in my opinion. What doesn’t kill you makes you stronger. Ye of little faith. Our bodies are amazing. We do have an affect on the outcome. We create our reality. 🤔
@@Ztimeforacoolchange Boutilism toxin is the most deadly in the world. The reason you haven't met anyone who's survived it is because they're all dead.
@@TheRealSly14Cat it's also something you get rid of by properly heating what you eat, if I'm not mistaken? (core temp 85°C [*185°F] for about 5 minutes should do?) My guess would be that people just didn't properly cook what needs cooking when they pickle stuff (e.g. when they forget that it takes quite a while for something to reach that core temp).
The same time we do eggs, we pickle our garden salad mix, Kohlrabi, cauliflower, carrots, onions, radishes, hot Cayenne peppers, garlic, and some herbs and olive oil. 30 one gallon jars last from Thanksgiving to Memorial day. The best veggies to pickle are the cool weather crops.
My grandmother kept her hens laying all winter by giving them hot water twice a day. Their pan of course would have ice in it and when putting hot water in would be warm for them. I also know a lady who cooks oatmeal for her hens every morning.
I think it's good to let your hens rest over winter and not try to force them to lay. It's the lack of daylight hours that stop them laying. It's natural.
its verz easy to preserve eggs in a fresh stadium, without cooking them: Put them in a big bottling jar with fresh chalk and some water, so the pores of the eggshell will be occluded and the eggs remain fresh over months, till april, may of the next year. We practiced this back in the 60-ies, 70-ies in Romania, where I come from
If more people had the work ethic of the Amish, kind hearts, and the adventurous spirit of you two, the world would be a perfect place to live. Amazing how important chickens can be for a homestead.
Just did a batch (my first) of 72 eggs, /the spoon method of pealing the eggs mentioned below works amazingly! I added a little Yoshida's Teriyaki sauce to the Asian batch. I did not get any lids to pop except for one that I did to use up the rest of the brine with just veggies. So I am going to water bath them to get the lids to pop. I also added a little curry powder to a few of the hot batch! I am by myself so it took a while and I ran out of eggs (the initial 60) and had to quickly boil some more to fill up the remaining jars. Thanks so much guys!! You have no idea how lucky you are to have each other.
I'm confused, I also just done 72 eggs lol. My question now is do these jars have to be refrigerated at all times? Some things say no, some say yes. Once I put the hot brine over mine and got flats and rings on I wate rbathed them for 15 minutes . Are they shelf stable???
@@rhondadavis5387 That is my question as well. The national center for preservation of food says must be in fridge. But I am thinking a lot of people did this before refrigeration was invented so ...?
My Grandparents used to feed the egg shells back to their chickens but they would place them on top of their wood stove and char them a little bit all over before breaking them up into little pieces. They said it prevented the chickens from eating their eggs.
I bet you guys have a really good relationship, it translates in your body language. Thanks for the video, we need to flood this kind of information out as much as we can. I hope this channel grows to help you guys with your journey.
Fun Fact - see that "small" onion on the right?? That is about as large as I've ever seen them here in Australia. Your onions are always so massive in USA!
Haha, that's what an American Student experienced the other way round here in Austria. She was shocked that our turkeys are just as 'small' as the chickens in the US... To me our turkeys always look overwhelmingly massive..
As an Australian, I have to agree with you. Onions are small back home. In UK you can buy what they call cannonball onions. Really useful for cooking, saves messing around with small ones.
My grandparents always fed shells back to chickens used chicken manure in garden. She knew how to use in garden and plowing it over and over she always had a beautiful garden.
New egg recipe for you! Balsamic and Worcestershire sauce. A fantastic combo. A little white pepper corns, a little black pepper corns, sprig of rosemary and red onions quarters or 8ths after each layer of eggs. About 1:2 ratio on your vinegar to your balsamic vinegar and maybe two teaspoons of Worcestershire sauce per pint of liquid. Please let me know if you try this!
Sure was wonderful to see you young people canning pickled eggs I do agree with the Asian ones look yummy much love to the both of you in Alaska and God bless
I made your spicy ones about a month ago, and OH MY GOD!!!! You weren't kidding, they are amazing! I'm going out tomorrow to pick up another 4 dozen eggs to make a batch for a friend. Thank you for sharing these recipes, I've never had pickled eggs that are so good!
It’s a pleasure to watch this wonderful couple getting on so well! I couldn’t even imagine them arguing. I admire their zest for life, especially in Alaska and I’m ashamed how I waste whatever life I have left. I’m so grateful for this uplifting video.♥️♥️👍👍🤗🤗💋💋
UA-cam brought me here. I was mesmerized. Not sure why. But I was. I love looking into how life can be so different for different people. The eggs looked really delicious. Waiting 2 weeks must be difficult. Subscribed.
I am a professional cook. If you are putting eggs in cold water cook for 10 minutes for the yolk to cooked; which is what you want for preserving them. 7 minutes if you want soft boiled eggs to eat right away. I add a teaspoon of baking soda for a regular size sauce pot. The baking soda and ice bath makes them soooo easy to peel!
fyi, fresher eggs will always be difficult to peel, if older so much easier! 10 minutes will leave your yolk still soft! Putting in cold water stops the cooking process, so if cook for 10 minutes set them aside and let them get cold on their own - this will leave them perfectly done. 15 minutes is ideal and it does not take a professional cook to know this!
That's how I do mine. 7 minutes makes a perfect soft boiled egg/organic. I rinse the hot out and flush cold water over them in the same pot and leave them for about 1 minute. They peel easier this way I find. Cheers.
If anyone would be willing to share their pickled egg recipes with me I would be very honored. I would love to start picking eggs for this coming winter and to have through out the year.
There are many variations on this basic brine...but for 24 eggs use 1 1/2 c vinegar, 1/2 c sugar, 1/4 tsp pickling spice, 3/4 c water and 1/2 tsp salt. Bring brine to boil and pour over eggs. If you want to make the pickled eggs as in this video just substitute accordingly. I make basic and just use eggs and onions, but some of these variations look interesting. I use my "cracked" eggs for pickled eggs and they work fine, they can look a little funny sometimes though.
For my pickled eggs, I do the sweeter one with beets. Usually use 18-24 eggs.!Take your beets (if you get them in a store, drain liquid into saucepan.) and eggs and add to jar with lid. On stove, add 2c apple cider vinegar, 1c of sugar, 20 or so whole cloves, and juice from beets if you have. Heat just enough to dissolve sugar. Pour over your eggs and beets. Of course, you can always add less sugar. Yummmmm!!
If you watch the video, you will see at least four recipes demonstrated...
Could you do a Cowboy Candy version or is that pretty much the jalapeno one you made?!
If chopping those peppers burned your hands add some lavender oil and vanilla extract to some water and soak your hands. Otherwise burning sensation from the pepper oils can burn for days. Ask me how I know.
I miss my grandmother. She had her own farm. Hens. Cows. Pigs. Fruits. Veggies. Baked the best bread. Pickled and canned everything. She was amazing. May she RIP.
Gosh ❤
❤️
Wish I had her bread recipe
Hope you can honor her by trying to take it up as well
@@ariapolizzi4951 I do! My mother does as well. ❤
If someone told me I'd watch 21 minutes of egg pickling even though I've never eaten one, I'd have said they're crazy. But I just did and thoroughly enjoyed it! Thank you 🙂 Subscribing!
I don’t eat eggs or chickens but I am watching ☺️
That's EXACTLY what I've been thinking as I'm watching it!!!
Same here! I'm from Germany and never eaten pickled eggs but this video is so interesting 😅
He just filled the pot with snow! ThTs so cool 🙈😂
Same.,!!! 😃😃😃
Pickled eggs and meat are gross sorry y’all I can eat them if I’m hungry but they are not my first choice at all Pickled veggies they are good
Asian Style 10:12
Beets 13:20
Spicy 14:44
Traditional 17:35
Verry helpful, thank you!
Thank you very much
Thank you!
I love you
Thank you these vids that talk an hour educate a minute are for those who have nothing to do. I appreciate your time saving me time
An older lady who raised chickens since the depression once told me...bake you eggs shells before feeding them back...like at 225 degrees, then crush.
The baking changes the smell and texture enough that the birds won't start eating their own eggs because of it.
I bake until starting to turn golden...
My uncle had a pet hen who would unknowingly eat chicken meat.
Chickens love to eat chicken! Raw or cooked, they don't care. Chickens really are more like little dinosaurs than birds.
@@pauljordan4452 my parrots love chicken meat and love the chicken bones because of the marrow inside.
I’ve never had our chickens eat their own eggs. Granted only have around 8. We feed the shells back to them in their grain. I don’t think they have any idea it’s their shells. 🤷🏻♂️
UA-cam is my window to the world . In India we are having a Covid crisis . My father is positive and in hospital .
I watched this and it kinda helped me handle the stress .
Thank you
I pray your father is healthy soon, take care of yourself
stay safe
I pray for health and safety. Take care.
Blessings to you and lifting you and your father up
Lol what
I have seen almost all of their videos. I love how they both always say...our, us and ours. I don't think I have have ever
heard them say I, my and mine. That my friends, is a true couple. They are a MVP team.
Nothing wrong with couple having their own stuff.
@@motherhoodsbeauty9279 true. but the the op never said that.
@@jyeprice9382 lol
The way he uses snow is like whole Alaska is a fridge for him.
Christmas eggs:
Smoke eggs making sure to keep them far away from the heat so that they are cooked by the smoke. Smoke until the egg is fully cooked the Eggshells should look like wood. Peel eggs and pickle them in beet juice. The result is a sweet smokey tasting egg that has a red colored white from the beets and a green colored yellow from the smoke. I personally like hickory smoke for my eggs.
Smoked & pickled eggs! What a great idea.
Can I just use liquid smoke? My landlord wouldnt be to happy with me using a smoker in my apartment.
@@Kothlim im sure you could add that to your pickle brine. Probably wouldnt be exactly the same but i dont see it failing by any means
@@KothlimI tried smoking my eggs , Never got a buzz at all dude 😎.
Dwight schrute would be proud of you sir 😂
I am PA Dutch/German heritage and the Red beet eggs were a staple all through my childhood years. They are beyond belief for flavor and filling you up. My grandma would make 6 or 7 dozen every November and they were part of the quick energy food available when you would go to her house to sled or shovel snow. A great memory. Thanks for making me think about it.
I used to love eating red beet eggs at a place called shady maple in PA
do u know if its a dutch tradition by chance? i havent even heared of someone pickling eggs ever (here in germany, might be missing out thou?)
Edit: Those wouldbe called Soleier
i´ve heard that before xD
@@korthosen949 I'm Dutch! I can tell you that I've never seen pickled eggs! It's entirely new to me. We pickle onions, cucumbers, other vegetables (like what you Germans call sauerkraut), but not eggs.
❤😊 sounds like a beautiful memory.
@@korthosen949 They're referring specifically to Pennsylvania Dutch/German. It's a dialect/culture that formed from German immigrants. A lot of amish and central pennsylvanians have a crazy mixed background when it comes to food. We eat sauerkraut, pierogies, and pickled eggs/beets along with an assortment/adaptations of German, Russian, Polish, etc. foods. PA is an OG melting pot. :p
Thats some real life Couples goals right there. A man and a woman, sharing the work, preparing for winter. You can see the love in her eyes as she looks over at you while peeling eggs.
Its like ive always said... a Simple life is a happy life.
Or she looks always to the spot in his face that she doesnt like ^^
Yes! The whole time I couldn't get over how lovingly she looks at him! He seemed a little shy/offput by it but I'm here for the cuteness!
I swear I can feel my blood pressure go down every time I watch your videos. Ahhhhhh, I just love that wood burning sound.
I am 63 years old and probably 20 years ago ate some pickled spicey eggs at a bar after working hard all day. They were so good. I've never tried pickling them but thanks to you guys I will be doing it real soon...Thank You for barring the brrr cold to teach us this ...God Bless
My gran used to pickle her own eggs,every time I would go visit her during my pregnancy she would have a jar waiting. Then dementia started she couldn't remember the recipe, or would forget to seal the jars . In the end I would buy them from the shop and sneak them in to her house so we could enjoy them
How sweet of you. :)
That was really kind.
Love that 💞
Lovely story, thank you for sharing 💖
So sweet 🥰
Eric is becoming so much more relaxed on these videos-or maybe he’s just excited about the eggs. But he’s actually funny. You guys are such a great couple.
He's ready to fart!! Lol
Boiling Multiple Eggs Pro Tip: Use cheese cloth as a net to dunk them in & pull them out all at once
Also, steaming instead of submerge boiling makes the shell come off easier for some reason.
yummy softener
Super
@@rickyjackson1258 Absolutely! 13 minutes steaming is far better than any boiling tips'n'tricks I've ever seen/heard/tried, even from some of the very best chefs in the world.
Hey, that's good planning! Thanks for the tip!
You guys make a great team...whatever life throws at you, if you stick together, you can weather anything.
Born and bred in the UK,,,in Canada since 1967,,,,but I still make classic pickled eggs. Every pub in the UK used to have a jar of pickled eggs on the counter to buy. Thank you for making my life so pleasant.
@valleywoodworker Lovely.
@@fleegull Oh memories.. At 74..still very healthy (touch wood) You bring back memories of the milk float, , pork pies, the co-op horse drawn bread mans cart. Yes, in the middle of Birmingham. Bins to put kitchen scraps in spaced up and down the street and contents collected by unknowns for pigs. We could play out without fear of anyone hurting us only old neighbours minding our P's and Q's Happy days.. Yes. Its got to be butter. Thanks for writing.:)
@@fleegull Now I am curious. :) When you say "Bostin" my relatives from Wasall always said that. I hope Eric and Ariel don't mind us communicating...it is just so interesting that we are both from Brummagem enjoying their videos. I wait eagerly each week for another of their videos. Here's an interesting fact..my father was American!! Taraar for now. I understand if you are done writing.:)
@@fleegull sound. thanks.
The level of comfort they have outside in the cold when you can literally see their breath is astonishing
LOL! As an Alaskan, I find that comment hilarious. :D
People adapt.
We dress like that in the southern states of the U.S. when it's 60 outside.... He said around 35.... Wow. I'm in awe as well! It's the first thing I noticed!
Humidity matters.
Hahaha Omg. As a Canadian I agree that this is funny 🇨🇦 that’s above zero! People pull out the shorts and flip flops (and joke about going tanning) when they see 0 hahaha and everyone is happy and smiling everywhere cause it feels like winter is finally over.
I've never thought of pickling an egg in my life, and now my brine is on the stove. I loved your video.
This is the first video I ever watched!!! I'm now addicted to these two. What awesome people they are!!
Him wanting to kiss the whole time while sorting the eggs was so cute. What a beautiful couple x x
I surely would like to taste all the varieties that you made! I had a Chinese housemate who would shake her head at me for hard-boiling a couple of eggs to take with me on the ferry. She finally insisted on making Tea Eggs for me. You boil 4 or 5 eggs in water and add black tea [lots] then you gently tap the eggs until they start to crack. You also add Star of Anise, Salt, Sugar if you want, Pepper. Your goal with cracking the eggs is to have all kinds of cracks so as they cook the spices seep in. You also do not want to over cook. Then let sit for a bit in the hot liquid. A good breakfast or snack. [My housemate was in the U.S. to learn English. She was a chef back home and I was treated to several unbelievable meals.
Please post a demo video!!
Tea eggs are so damn good, just need kimchee for that extra pickled perfection
I am going to have to try this! good to know!
@@ViridianAubergine yummmm!
Used to make tea eggs. It’s an art form as well!
My personal favorite are the eggs pickled with beets. That my be because my aunt used to make them that way and we would always eat them when we went to visit. It's been years since I had a pickled egg. One of my favorite things, though, is pickled red onion slices on a hamburger. Yum.
this is how im trying to be, im praying for my life to get to a point where i can pickle eggs with my wife (i dont have one.... yet). i've never had a pickled egg in my life, but this seems very peaceful, I wish you two nothing but the best, take care.
When it's -20 and a blizzard is outside, there's nothing like a pickled egg to add to your misery.
🤣
Deviled eggs out of those pickled eggs! Yum!
😂😂🤣😂😂
Lmao
I don't know whether to laugh or cry 😝
WOW!! Awesome! Now promise us you won't forget to film your 1st taste reaction of these gems. We are all looking forward to that. Maybe even a live chat? Just a thought.
I like the way you two yolk around with eachother.
I’ll let myself out.
Rofl
😃😃😂😉😉😉
😜😂
no, please come back.
eggcellent pun :)
When I was a kid in Tennessee the local grocery always had a huge jar of pickled eggs and sausages. If I was behaving my mom would get me and egg to eat while I was riding in the grocery cart as she shopped. Of course, the egg often ended up on the floor. Such a fond memory.
A couple of things that might help speed up the process when you are doing that much volume would be to get a large wire mesh strainer, the kind Chinese use when they are deep frying, they are handheld with a handle and look like a spiderweb. Or you can get a strainer insert like the kind that comes for spaghetti that you just put down in the pot and when your food is finished you can just pull it straight out and all the liquid strains out. The strainer insert can also be used when you make bone broth and you can pull your bones and anything else that you put in straight out and you’re left with straight broth.
Snow, the perfect shelf for pot lids and mixing bowls. :D
Snow is a resource I realized.
When I was young there was a very fancy and expensive restaurant in my city. The maître de was in charge of the coffee. This place was known for its amazing coffee. Got to know him and he shared his secret. He saved the egg shells. They got rinsed then roasted in the oven until beige colour. These were Put on top of the coffee ground along with a few grates of nutmeg and cinnamon. Absolute Heaven.
Interesting. There is a trick when making stock or broth. Putting a few eggshells in whilst cooking will clarify the soup and make it clear instead of cloudy.
I am so jealous of you guys couple helping each other so sweet. You seldom see that kind of partnership. I never had pickled egg I would love to make for my own someday watching this because my family will do off grid by next year and I want to learn everything for survival. Thank you for sharing this wonderful video. Love it!
Just as a heads up for taking eggshells off you can put an egg in a jar with a little bit of water and you can shake the jar and get the shells right off in seconds
Growing up my grandmother always made pickled eggs with beets, when ever we went to visit her you could always look forward to 2 things; a ton of pickled eggs, and a ton of macaroni salad... nobody cooks like grandma did, good stuff :)
Love them and make them. I grew up in Ohio. Guessing you, or grandma, are from there or PA, possibly another close state?
@@KimofCoventry Grandma was in PA lol
I pickled my first eggs (quail) last week. Never eaten them before. When I decided to pickle them I searched UA-cam and your video was the first hit. Been a huge fan ever since and subscribed straight away. Keep up the great work.
Hint: My Mom taught me to hit the most rounded bottom part of the egg before pealing. The pocket in that part of the egg that puts air around the egg for easy pealing.
If you put your eggs in the pot with the small part down it helps to make the pocket
And roll them
Ah thanks for the tip I will try
If you have trouble peeling them, it's because they're too fresh. Like these folks in the video said: let 'em sit for at least 2 weeks before boiling them.
Thank you thank you I hope that works
After the eggs are cooked, you can crack them and put them in them back into cold water for about 10 min. The water will seep between the shell and egg and makes it very easy to peel.
I have NEVER seen a couple work so well together …on EVERYTHING 🥰 love your channel ❤️😘
I have NEVER WANTED A PICKED EGG SO MUCH IN MY LIFE.
Same here!
Definitely gonna make eggs and veggies tomorrow hahaha
No pickled eggs for me tried once never again
@@marieince3239 try pickled quail eggs. They are better. I use 1&1/2 cup white vinegar, 1 cup apple cider vinegar, 1/2 tsp old bay seasoning, 1 tsp salt, one tsp sugar, and chopped garlic and chili to your taste.. I also add in a sliced roasted beet. Don’t use beet water, just add a few slices of beet. It will color them up just fine. Melt the salt and sugar in just warm vinegar, add in spices after you pull it off the heat. Put the spices into the jars and at least 2 slices of beet in each jar. This makes 3 pints if you have enough hard boiled quail egg. About 15-20 per pint, depending on size. Refrigerate one week. Then enjoy till they are all gone
I’m told they keep 4 months in he fridge. Mine are long gone by then.
Very satisfying to watch the whole process, loved how you just grabbed some snow to cool the eggs down
One of my favorite channels on UA-cam these days. Thank you for sharing.
Hey guys fellow chicken keeper here i found an old edwarden trick, come winter time feed them warm porridge they will lay every other day
or hot mashed potatoes
Genius
That's what my grandma used to do.
For us in Australia a cold day is around 0 Celsius so nothing like your cold. But we give them a dash of cayenne pepper to keep them laying in winter
@@karenem7489 Woah! That works??? - Michelle after 50
I made all four kind of pickled eggs you showed, my husband and I impatiently waited 2 weeks and then tried the Asian style. OHMYGOSH, so good, both the eggs and the veggies in it were so much more flavorful than I thought they would be, I can't wait to try all the others!
Hey, I want to try this recipe. Could you please share what kind of climate you have in the area where you live? I live in a tropical/semi arid area, so I just wanted to compare the results..
I made them also, I haven't tried them yet, do they all have to be refrigerated once in jars at all times? Help.
@@ananyaakap I live in the PNW - so lots of rain, our summer temps are about 70 degrees, winter temps dip below freezing a bit. If you keep them in your fridge you will have no worries in a tropical climate. If you keep them on your shelves, I would water bath for 15 minutes like they say in their first egg pickling video (they have 2 out now). That way they can be shelf stable.
But the amount of vinegar is the determining factor and what has made them safe to keep on shelves over the centuries. The higher the vinegar content, the safer it is stored. Half vinegar and half water is a potent brine, but some recipes call for straight vinegar and no water (beet and egg recipes use the beet juice). THAT pickled egg will be very tart, and basically impossible to spoil unless they bob up above the surface of the liquid - always keep them below the liquid with some type of glass weight. I use the tops to scented candles - they are solid glass and heavy, I can fit them in larger jars (like a large pickle jar) but not canning jars. They sell glass weights for canning jars - mainly for fermenting but you could use them for the eggs. Sterilize the glass by boiling.
Good luck - if you have questions let me know. I noticed you've asked several times but no one has replied to you.
Everything about this makes me want to cry. The cold. The snow. Peeling 350 eggs. I do love a pickled egg, tho.
Try this Japanese marinade for eggs: boil equal parts of soy sauce, Japanese Mirin sauce, minced garlic, scallions, & sugar. Plus dash of pepper. Delicious!!! Good as topping for ramen noodles!
Do you add equal parts of everything, or just the soy and mirin sauce? I'm confused but would love to try this recipe. I like anything asian flavored!
@@everythinghomestead9222 just soy sauce and mirin. My daughter loves it!
@@everythinghomestead9222 taste the mixture to adjust to your taste
Tiger eggs are great! I love them.
Allergic to soy.
I feel like I know this young couple. Been watching them for a few years from there old home in lower 48 to how they are thriving today. God bless you guys.
I use steak seasoning in my pickled eggs. Makes it super simple. Just vinegar, water, onion, and the seasoning. They turn out great and they never last long.
I can’t believe I never tried pickled eggs before, but I just made my first batch and they are so delicious!
I used to get pickled beats from a friend. I would save the brine/juice after we'd eaten all the beats and add boiled eggs to those jars and pickle my eggs that way. They looked amazing with the purple color, and they tasted amazing. This is a great video!
This is the way we do them too. Pickle the beets and once we eat some of the beets out of a jar, put some eggs in. We've never done any other types, but we'll have to try some of these.
My mother in-law pickles eggs and adds beets, hot pickled sausages, red onion and peppercini (sp) and sweet salad peppers. They are to die for!!!
@@mnmb3640 That sounds amazing!
When y'all are peeling the eggs, crack them on your board, then roll them with slight pressure on the board . Makes peeling easier. Used to have to make a few hundred deviled eggs for a brunch buffet as a prep cook decades ago
You guys are literally living my dream..... I LOVE YOUR channel
My mom would buy pickled beets and save the liquid to put hard boiled eggs in. She also saved her pickle juice for eggs and cauliflower and carrots.
Tell me more! How did she do this exactly
@@bumpsandbliss she just boiled the eggs, peeled them and placed them in the brine in the refrigerator. No heat, and they needed to stay in the fridge. She used the jars the beets and pickles came in.
I remember my mom buying a mixed sweet pickles that had cauliflower in them.Going to start saving pickle and beet juice. THANKS
@@Lisa-wp1ff You want to use the bread and butter style pickle juice.
@@Nortekj bread and butter pickle juice is good, but Mother also used dill pickle juice for these. It is a matter of taste, I guess.
guys put some metal basket inside your pots like Louisiana crawfish pots and take all out at once and just put it on the snow lol
I loved this. Very wholesome relationship content, calming cooking content, and oddly therapeutic and satisfying jaring and recipe building content.
I use balsamic vinegar in my pickled eggs, they come out delicious! I buy a cheap balsamic vinegar add sugar and salt and equal part of water, no herbs...the flavour of the balsamic vinegar is enough!
How much of each ingredient do you use?
Yes, recipe, please?
i made a chip dip the other day with balsamic vinegar it's probably the best smelling vinegar in my opinion
I get happy when i see a new video from you guys :)
Why would anyone dislike this wonderful couple. This adventure has been so enjoyable to follow.
Well one reason might be that they are promoting unsafe food preservation methods that could make someone very very sick. These jars aren't even being processed which means that they are NOT safe for shelf storage.
I love you two and your channel sooo much! My daughter and her boyfriend live in Anchorage. I have a question though. I pickle mostly quail eggs and you are the first people that I have come across that have said that you can actually preserve pickled eggs safely. It was my understanding that you can pickle and refrigerate them them sort term, but NOT preserve them because the vinegar cannot penetrate them because they are too dense. I have sooo many eggs. Can they be preserved???
Dank DNW voor dit gesprek en dank Jeroen voor het openen van vele ogen in dit land.
Never would’ve thought I’d be so excited to watch people pickle eggs, but wow was I excited to see this video
Always loved pickled eggs! Thanks for the inspiration for other varieties! Who remembers when pubs had pickled egg and hotdog jars on the bar?
preserving is the way to go in alot of places. Glad the art is not dead in alaska.
How romantic peeling eggs. Lol😆…I love learning from you two!
"How romantic peeling eggs" Well. Don't you just make all the panties misty. Fuckmylife.
To me the most impressive matter happening here is the partnership. I wish that I had a female friend wife and partner to do any kind of projects together. You guys are so blessed to be together, realize that, value that and forever cherish that union. By the way I have no interest in pickles eggs, the only reason I clicked on the video was to compare two tablets am testing the display quality and your video looked sharp and crisp so it made out for a good test, the snow in the back for white balance, the texture in the wood planks, your skin color, all factors to be compared.
I wish I could find the same.. I love the farm life
What a wierd thing to leave as a comment
@@zenn7107 it was an adventure
@@herbie.e yeah reading this felt like a bad one at that
@@zenn7107 Broaden your vocabulary. "Weird" is out.
I'm gonna make 50 pickled eggs tomorrow just because I watched you and learned....love watching your channel
I made the ones you did last time and I really like chopping up the eggs, onions and jalapenos into a rough paste, add some olive oil and put it on some bread. Thanks for sharing that recipe, I didn't know these before and now I always have some pickled eggs at home :)
You two are an amazing couple. Bravo to your canning knowledge and those beautiful jars!! ♥️🙏🏼♥️
I really enjoy 50/50 balsamic with a bit of sugar and a pinch of salt. Eggs go black after a few weeks. They're great!
I've been a canner for 60 years. So glad to see the younger folks pick it up. We always pickled eggs as you do till our county extension office reported some incidents of botulism from beet pickled eggs way back in the 70's. Since that time...I have made sure that I water bath AND scrub veggies and I par boil and peel beets and carrots BEFORE adding to any jars since they will likely be the culprit. I just sort of heat it up enough to drive out any oxygen ensuring a good air tight seal. Kind of like one does with a cuke or cauliflower pickle. Do please keep these refrigerated except for serving after opening! I grew up with pickled eggs and pickled bologna in gallon jars sitting out on the counter for snacks. But I put myself thru nursing school working in nutrition dept of hospital and I do NOT recommend attempting this IF you are not clear on what botulism is and how to prevent it.
I don't know why my siblings and I are still alive. My grandparents kept all pickles and condiments at room temp in jars for us to eat daily. They also kept dinner left overs on table till supper...covered with a linen tablecloth...except during summer. WE WERE LUCKY.
nchfp.uga.edu/how/can_06/pickled_eggs.html
What does removing the oxygen do? Botulism comes from an anaerobic bacteria. Did you mean all the air in general?
They built up strong immune systems. Fear and sanitizing everything makes us weak in my opinion. What doesn’t kill you makes you stronger. Ye of little faith. Our bodies are amazing. We do have an affect on the outcome. We create our reality. 🤔
@@Ztimeforacoolchange correct.
Our ancestors didn't sanitise everything and we're still here.
We're making humans weaker
@@Ztimeforacoolchange Boutilism toxin is the most deadly in the world. The reason you haven't met anyone who's survived it is because they're all dead.
@@TheRealSly14Cat it's also something you get rid of by properly heating what you eat, if I'm not mistaken? (core temp 85°C [*185°F] for about 5 minutes should do?) My guess would be that people just didn't properly cook what needs cooking when they pickle stuff (e.g. when they forget that it takes quite a while for something to reach that core temp).
This is by far the most off based youtube suggested video I have ever gotten, yet it is so on point
The same time we do eggs, we pickle our garden salad mix, Kohlrabi, cauliflower, carrots, onions, radishes, hot Cayenne peppers, garlic, and some herbs and olive oil. 30 one gallon jars last from Thanksgiving to Memorial day. The best veggies to pickle are the cool weather crops.
My grandmother kept her hens laying all winter by giving them hot water twice a day. Their pan of course would have ice in it and when putting hot water in would be warm for them. I also know a lady who cooks oatmeal for her hens every morning.
If you have access to electricity in the hen house; keeping a low-wattage light bulb on hens for 14-16 hours a day will keep them laying year round.
wow good to know!
Yes! Hot water in the really cold weather helps!!! and I make hot oatmeal with a bit of lard and molasses! We get eggs year round 💕
My gran used to feed the hens a hot meal of peelings etc. every day! Thanks for the memory, I had completely forgotten!
I think it's good to let your hens rest over winter and not try to force them to lay. It's the lack of daylight hours that stop them laying. It's natural.
The massive amount of snow sure makes it easier to quick-cool the 350 boiled eggs!
What even is a UA-cam algorithm. I've never eaten pickled eggs, now I want some. Subscribed!!
LoL feeling the same 😂 would love to know how it tastes 😅
Me too! 😅
Right?!? I'm gonna make some tomorrow!!
Seriously guys you got me sold! Another great video, easy, straightforward and interesting, no bull!
its verz easy to preserve eggs in a fresh stadium, without cooking them: Put them in a big bottling jar with fresh chalk and some water, so the pores of the eggshell will be occluded and the eggs remain fresh over months, till april, may of the next year. We practiced this back in the 60-ies, 70-ies in Romania, where I come from
Would chalk and lime work the same?
Hmm, so are these used as fresh eggs later? They’re not pickled then, right👵🏻👩🌾
awesome thankyou?
awesome thankyou!
😎
I wish I could find a girl that would like to live like this. These people are some of the richest people in the world in my opinion!!!!
Talk about it!
I would love this kind of life but my body will never survive the cold 🥶
Start living it and the girl will come after.
Come and get me!
I rest my case!🤣
When Eric handed bandit the egg and said “for your hard work” I burst out laughing 😂
Good job darling. Well done. Your connection and togetherness is much more important to me ❤
If more people had the work ethic of the Amish, kind hearts, and the adventurous spirit of you two, the world would be a perfect place to live. Amazing how important chickens can be for a homestead.
Just did a batch (my first) of 72 eggs, /the spoon method of pealing the eggs mentioned below works amazingly! I added a little Yoshida's Teriyaki sauce to the Asian batch. I did not get any lids to pop except for one that I did to use up the rest of the brine with just veggies. So I am going to water bath them to get the lids to pop. I also added a little curry powder to a few of the hot batch! I am by myself so it took a while and I ran out of eggs (the initial 60) and had to quickly boil some more to fill up the remaining jars. Thanks so much guys!! You have no idea how lucky you are to have each other.
You guys should get together. You sound perfect for each other
Lol
I'm confused, I also just done 72 eggs lol. My question now is do these jars have to be refrigerated at all times? Some things say no, some say yes. Once I put the hot brine over mine and got flats and rings on I wate rbathed them for 15 minutes . Are they shelf stable???
@@rhondadavis5387 That is my question as well. The national center for preservation of food says must be in fridge. But I am thinking a lot of people did this before refrigeration was invented so ...?
Dang it, only ten more eggs and it could've been said that your egg preservation... _Has come full circle._
👍😋
🤣😂
Hahahah!
If you include the damaged/lost ones... They went a full 360 dEGGrees!!
You have won the internet :)
I love the team work. I love this show.
My Grandparents used to feed the egg shells back to their chickens but they would place them on top of their wood stove and char them a little bit all over before breaking them up into little pieces. They said it prevented the chickens from eating their eggs.
Yes and I do the same thing but in oven
Not only will they taste good....they look beautiful in the jars. Thanks for another enjoyable video!
So nice to see a couple that's loving and passionate about their food they create.beautiful ❤️
I bet you guys have a really good relationship, it translates in your body language. Thanks for the video, we need to flood this kind of information out as much as we can. I hope this channel grows to help you guys with your journey.
Fun Fact - see that "small" onion on the right?? That is about as large as I've ever seen them here in Australia. Your onions are always so massive in USA!
Haha, that's what an American Student experienced the other way round here in Austria.
She was shocked that our turkeys are just as 'small' as the chickens in the US...
To me our turkeys always look overwhelmingly massive..
@@whoolawoop6817 growth hormones are a hell of a thing
hi gmo
Long daylight hours make large vegetables..
As an Australian, I have to agree with you. Onions are small back home. In UK you can buy what they call cannonball onions. Really useful for cooking, saves messing around with small ones.
My grandparents always fed shells back to chickens used chicken manure in garden. She knew how to use in garden and plowing it over and over she always had a beautiful garden.
I've cancelled cable TV, you guys are way more entertaining 😄.
Smart. Welcome to freedom with a chance for interaction and independent thoughts. Enjoy the off casing of the deep state indoctrination/TV.
You guys did a great job! 👍 Thank you for the tutorial. We tried beet and the Asian with ours. Everyone loved them. Keep up the hard work.
New egg recipe for you! Balsamic and Worcestershire sauce. A fantastic combo. A little white pepper corns, a little black pepper corns, sprig of rosemary and red onions quarters or 8ths after each layer of eggs. About 1:2 ratio on your vinegar to your balsamic vinegar and maybe two teaspoons of Worcestershire sauce per pint of liquid. Please let me know if you try this!
Sure was wonderful to see you young people canning pickled eggs I do agree with the Asian ones look yummy much love to the both of you in Alaska and God bless
I made your spicy ones about a month ago, and OH MY GOD!!!! You weren't kidding, they are amazing! I'm going out tomorrow to pick up another 4 dozen eggs to make a batch for a friend. Thank you for sharing these recipes, I've never had pickled eggs that are so good!
Hey, I wanted to make this recipe. Can you please share what kind of climate you come from?
Homemade is always best!
Loved watching this outdoor processing of the pickled eggs! This is a great teacher!
Did you? Did you LOVE watching eggs boil? Was it the pouring of various common liquids in jars? Did it make you swoon? Holyshit, son...
It’s a pleasure to watch this wonderful couple getting on so well! I couldn’t even imagine them arguing.
I admire their zest for life, especially in Alaska and I’m ashamed how I waste whatever life I have left.
I’m so grateful for this uplifting video.♥️♥️👍👍🤗🤗💋💋
You could put all the eggs in a COTTON pillow case and lower them in. Then pull them out at the same time and put them in the snow. Save time.
That is brilliant
That is a genius idea!!!
That's brilliant! Now if only I had that kind of snow so I could do that...then again, I'm not doing that many eggs at once either
Would used underwear work?I have ones with one racing stripe,and others with2. Lol
Brilliant. I was thinking a spider or pasta strainer insert. Pillow cases makes loading and unloading ,cooking, and cooling easiest.
UA-cam brought me here. I was mesmerized. Not sure why. But I was. I love looking into how life can be so different for different people. The eggs looked really delicious. Waiting 2 weeks must be difficult. Subscribed.
I, too, found it strangely relaxing to watch this whole process!
u guys are definitely the best couple at any family gathering
I am a professional cook. If you are putting eggs in cold water cook for 10 minutes for the yolk to cooked; which is what you want for preserving them. 7 minutes if you want soft boiled eggs to eat right away. I add a teaspoon of baking soda for a regular size sauce pot. The baking soda and ice bath makes them soooo easy to peel!
fyi, fresher eggs will always be difficult to peel, if older so much easier! 10 minutes will leave your yolk still soft! Putting in cold water stops the cooking process, so if cook for 10 minutes set them aside and let them get cold on their own - this will leave them perfectly done. 15 minutes is ideal and it does not take a professional cook to know this!
Debra, thank you for the baking soda tip!!!
That's how I do mine. 7 minutes makes a perfect soft boiled egg/organic. I rinse the hot out and flush cold water over them in the same pot and leave them for about 1 minute. They peel easier this way I find. Cheers.