never in a million years would have I thought of trying pickled eggs. But you hosers convinced me so I put 3 hard boiled eggs in my wife's sweetish pickle brine and I just gone telling her how unreal they are! What an amazing resourceful way to preserve eggs! We are overwhelmed with the amount we have at the moment so I'm so excited to dial in a recipe we like! Thanks so much for sharing guys! You're amazing and CONGRATS on you're new adventure with the new homestead!!!!
Hi, when you are curing yokes, you have to do it with a mix of sugar and salt. Otherwise they would be too salty. Where I worked we did a 2 sugar 1 salt ratio. 5 days of curing, washed the dried them. We grated them on steaks, pasta and seafood. 😊
Thank you for sharing this. The pickled eggs look very nice. Never thought of salt curing eggs. We have lots of eggs now (spring in South Africa) and are now seriously looking for different ways to preserve them.
Holy Heck YEAH! I broke the scaphoid bone in my hand yesterday…. indescribable pain! Ariel, Eric, Bandit, Beau, the kitty, & the chickens on my IPad screen to help take the pain away! Thanks so much! Sending y’all lots of love & positive vibes from the coast of South Carolina!!! 💜🫶🏼💜🫶🏼💜🫶🏼
I just love the way these two look at each other. If they love and support each other in real life like they convey on camera then they deserve the loves and kisses and thanks I send them.
U.K. 🇬🇧 checking in, here there is a version called “graved eggs” the curing mix is 50/50 salt and sugar, after 2 hours dig out and rinse the yolks, serve on hot buttered toast, kind regards Tim
2 HOURS, that's it ??? excited about this option!!! & I think I will try using "silicon baking muffin cups" in an effort to save on salt. Tim do you think they're called "graved" because the eggs are buried? Would love to know the word's local history or does ALL of UK call them that. Could I order this for breakfast at a LOCAL shop? Thank you for sharing!
Salt cured eggs are so easy and delicious! I usually have a handful curing in the fridge all the time. They are best as an accent - grated over salads, creamy pasta dishes with veggies, and winter vegetable or bean soups. Don't imagine it would be best on bread. Enjoy!
I always pickle mine in the brine left after we eat all the pickles from the jar but I like the idea of just using a salt brine so I can use them for more things. Thx!
@Matt Jones I haven't personally made these, but someone I know told me that they reuse the salt several times and then use it for cooking after that.
The first Simple Living Alaska video I ever watched was in 2020 and it was for Pickled Eggs! It's been a treat to watch your journey these past 3 years. And I cannot wait to see all your adventures at the new place!
I do salt cured yolks all the time! You can add spices to the salt for different flavors... dried parsley, pepper and garlic powder are a good choice! Love it
I do pickled beet eggs from my grandmas recipe...so delicious!! Her secret ingredients were a Lil sugar to the vinegar mixture and pickling spice blend. We generally used the eggs from Easter the kids decorated....
I do the same thing but instead of a boiled egg I use a hickory smoked egg so that it has a green yolk. Then I use those for deviled eggs that I call krampus eggs. They rock
As Ariel is spinning the pickled eggs jar she says,"... You know how you do the full spin when you put on a dress?" Eric, "Yeah." Now I can unsee Eric doing a full spin in a dress. 🤣
Today I said to my husband: I’m going to find a pickled egg recipe to use the extra eggs we just got, and then coincidentally, you provide exactly what I needed. Thank you!!!!
When cooling boiled eggs, I tap the egg on a solid surface "after boiling of course" enough to put a small crack in it "I use tongs handeling the hot eggs" then I drop the egg in a container of clean ice cold water. This sucks water into the egg as it cools and the shell just glides off the egg after it completely cools. I boil eggs every morning for my breaffast. Crack them and drop them in the water as soon as they come out of the boiling water and leave them in the water until completely cool.@@cathykillion6544
My momma always taught me that you need older eggs to peel easier and not tear up on you. So that’s why y’all’s is peeling so well. I wished I liked pickled eggs. So enjoy y’all’s videos. Hope y’all are enjoying the new place which I’m sure y’all are. It’s a really nice place.
If you add vinegar to the boiling water, it will help your fresh eggs peel much easier. Saw this comment on another video and have tried it 3 times and has worked each time!
I was always told to use the vinegar in the water to keep the egg solid in case you might have a crack in them. But my eggs always peel nice. The only time I remotely have a problem is when they have been chilled and then peel them. I always peel those under running warm water which helps.🥰
Why I love this channel so much? Because you guys show people how to exist off the land.. And also don't brag about how much money you make off UA-cam and by all these things. I'm very proud of you 2... You guys are true role models.... Don't change anyting.. keep doing what you're doing and be strong. Thank you for the content
Hey, next time you guys make the preserved yolks, definitely make a Pavlova with the whites. It’s an Australian dessert that is crazy good and a great way to use up egg whites. And/or freeze them in ice cube trays and make macaroons dipped in chocolate. Yum!
@@Sasywhatsbiz it isn’t - it is a New Zealand recipe 😉. It is an ongoing dispute between Kiwis and Aussies over the origin of the recipe - but really the dessert is both a Kiwi and Aussie thing due to how the recipe developed over the years.
Ya'll were the force that got us to try pickling eggs. OMG!!! Thank you! Now, developing new flavors is my new focus. So good, especially if you have abundant eggs. Thanks for your continual motivation!
@@madisonhannig8140 Traditional pickled eggs taste very similar to egg salad to me. Really, it's only missing the mayonnaise. They are oddly addictive, and you can play with the spices and seasonings to get different results. I really like adding a couple of habaneros to mine to get a nice kick of heat.
@@madisonhannig8140, I think they take-on most of the flavor of the pickling. Obviously with a hard-boiled egg taste. I've done a somewhat sweet, sweet/spicy, and a tangy/spicier egg. I find straight hard-boiled eggs to be a bit bland. Not these!
I started out doing pickled beet eggs and then found you guys through a suggestion when I was looking up a traditional Pennsylvanian pickled beet egg recipe. Your vid inspired me to try what you both call a "classic" version (eg garlic, red onion ,mustard seed, peppercorn, etc.) when I found a comment from some guy from the South talking about his elderly neighbor making "maple pancake eggs." I tried replicating the taste, and though they didn't taste exactly like maple pancakes (the commenter said her's did), they are now my favorite version. The brine is the same ratio as yours, but 2/3 apple cider vinegar and 1/3 distilled. Flavorings are: molasses, maple sugar (crystalized maple syrup), a bit of white sugar, nutmeg, cloves, allspice, and cinnamon. They also have a beautiful deep molasses color to them. Once beets come back into season, I'm doing a hybrid of my new molasses brine and Pennsylvanian Dutch pickled beet eggs.
Surprised to see you pop up today but not disappointed at all. Love me some pickled eggs.Hard to pickle hard boiled eggs . Eat one, pickle one, eat two ,pickle one. You get the jest.
We check every night to see if you guys put on a new video. Tonight we checked and you put it on 1 minute ago. There were four views! We were one of them. I wonder how many thousands there will be. We love you guys here in Nova Scotia 🇨🇦
Love watching all of your amazing adventures. Peeling eggs is so easy when put in a jar and shook with a bit of water. There will be no more picking the shell off in those little pieces. Keep sharing your dream lives and taking us along with you.
Every time I've attempted that, there's always quite a few shell shards in the eggs. I never shake them like a crazy person either. I think steaming them or using older eggs is the best. I will straight up puke if I get shell. It's not like it's gross but the texture instantly turns my stomach. 😅
Got my first chickens and first garden at our new place this year! I’m so happy! I can’t wait for them to start laying so I can have eggs too!! Yours will be my first recipie to try!
My husband and I have been subscribed for quite a while. We look forward to your posts and, crazy as it sounds, feel like we know you. Thank you for being so relatable, informative, and drama free. We look forward to seeing everything you are going to do with the new cabin. Y'all are a pleasure to watch.
You two are my favorite utuber! Whenever you put out a video, nothing can wipe the smile off my face! Thanks so much for sharing your incredible journey with us!!😊
From what I've heard and seen (haven't tried it yet myself), salt-cured egg yolks are used as a topping for salads, soups, sandwiches, casseroles, and so forth. You add them to sauces, too, as they apparently help boost the umami and the flavor. It's used much like grated cheeses, but has the benefit of having no milk, so if anyone is lactose intolerant, they can use salt-cured yolks instead.
Suggestion, toast the bred slice, rub a garlic clove on the bred a bit, sprinkle a little bit of olive oil on in. Then grade the salted egg on the bred. That way it taste amazing, enjoy! 🤩
This was soooooo good! Here in Wisconsin small town bars have them on the back bar, sell them for 50 cents. Patrons eat them with their tap beer, kinda of a light lunch. I am addicted to your videos, and thou I am a fairly prolific novelist, I drop everything to watch your videos. Keep on keeping on! Ron Conradt
Hey guys, I love this, I also wanted to give you a way faster way to peal the eggs, in a mason jar add a very small amount of water, put in your egg shake for a count of 5 or so and the shell will just fall off in big pieces ,!! makes fast work of pealing !! but dont shake to hard or long your egg will break in half!!
Jessica from Three Rivers salt cures egg yolks to use as a cheese replacement because of allergies to dairy in her family. Another great video. Thank you for sharing 🌹Rosie of Oz🇦🇺
Agree - a Wednesday video is a real treat! Hey, I found a foolproof way to peel really fresh eggs. Steam them for 21 minutes in a big pot with a steamer basket. Easy peasy and no flaking off of the egg white when peeling off the shell. This method works like a charm but it might not work for large productions such as your pickled eggs. Give it a try for small batches of "hard-boiled" eggs.
(on my husband's youtube. lol) when you steam them, do you do a single layer? How many per pot? if layered, will the ones on top cook? really wanna try this. so tired of ruining my eggs when i peel them!
Awww!!! I always get a little emotional when y’all do the pickled egg video each year!!! This is how l found you two!!! I power watched all your content over those next few days/weeks and have been hooked since!!! ❤❤❤
The very first video of yours I happened upon a few years back was the one where y’all pickled like 300 eggs! I remember being so charmed by you both. This video really brings it full circle for me!❤
Oh man! My g/f and I LOVE pickled eggs!!!!!!!! We do them all the time. I love it when you post these videos! We love them so much we have even bought canned quail eggs and pickled them! I have never heard of salt cured yolks though! They sound beyond interesting! I have done cured salmon (gravlox) many times though! If you want, I can send you a pic of the recipe! It is DELICIOUS!!!!!!!! Love the videos! Look forward to them. Hope you two are enjoying your new house!
Oh man! I’ve been vegan for about 8-9 years now and I have to say…I still miss eggs. I used to LOVE making (though mostly eating) pickled eggs! If I could have chickens, I would be open to adopting some that need homes and eating some of their eggs.
My grandma used to make candy pickles with cinnamon sticks and red hots candy. My cousin made me a jar from her recipe and this reminded me I have them.
I have never tried pickled eggs, but your videos got me interested. After watching this one 2 weeks ago, I finally made a single quart jar of them. Today, I got to try them, and they are delicious!! Thanks for the recipe and for the inspiration!
A neat egg peeling trick is to crack the top with a spoon, and use the spoon to help remove the shell. Just slide the spoon in the crack with the scooped side of the spoon on the egg, and just rotate the egg with your other hand, the egg shell usually gets removed in ONE piece, it’s such a quick and easy way to remove the shell. I hope that made sense, if not I’m sure there are videos on it 😉
Your mega 300 and something pickled egg video was the first ever one of yours that I ever watched. Almost a year ago! As someone who is known to cook, prep, bake in huge numbers like that, you got my attention as being like minded souls, and have kept it with every video I then went and watched from the start of your Alaskan journey to this one. As always, you make a great team, make nearly everything you do look fun, and make me want to try pickled eggs myself. I have to say your new home is really suiting you. Great set up on the verandah for big batch cooking. ❤
I always enjoy when y'all preserve eggs. I hope one day you'll have enough solar to run a freeze dryer. To me it is one of the best ways of preserving eggs. The uses are nearly endless.
If only there was a way to save all that leftover used salt that wouldn't make you sick. I know it's abundant and all but it still bugs me when I watch a yolk curing video and WAY too much gets used and then all of it gets tossed. If the world goes to hell, people don't have a clue how valuable salt will be. Yeah, it adds flavor but it's also needed for life. Especially for animals. Idk if cured yolk salt is safe for animals (I'd imagine it is) but if it is, it would be good to make into a salt lick for our critter buddies at least.
It was nice seeing you make pickled eggs. Ive seen the many varieties you’ve made in the past. Until your next video,take care and be safe. (Judy NB)🇨🇦🌲
Love love your new setting,for food processing, the cabin porch so beautiful with trees and snow,stunning. . I was concerned I would miss your kitchen in old cabin. Pleasantly surprised and an immediate upgrade. ❤
Use the salted egg in stir fry! Grate the salted egg and throw it into a pan of oil on medium heat. Use it to coat your favorite veggies in a rich, salty, savory egg sauce. Snap peas and even potatoes are great like this.
Eric and Arielle, Thank You for another great video! Pickled eggs (& beer) are so Yummy! I ❤️ watching you two do "stuff"!! It's going to so much fun tagging along with you as you continue to work and improve your new property! Until your next video ~~~Stay safe,healthy and happy! 🙍♀️🙍♂️👍❤️🐔🥚🥚
I love pickled eggs! My mother used to pickle beets (lots of cloves, so yummy), and after we ate all the beets, she'd hard-boil a bunch of eggs and stuff the jar full and hide it in the back of the fridge. Those were my favorite pickled eggs! 12 minutes will get a medium-boiled egg in my neck of the woods (about a mile altitude), we have to go 15 (10 is a nice soft-boil).
Thank you so much for sharing today. I learned a lot today. You two are amazing. I never knew you could do so much with eggs. They look like gems. Thanks. Good luck on your new cabin and adventure. Looking forward to the next video. Love you from Cape Cod Massachusetts ✌️🇺🇸
Eggs are expensive in the lower 48! If your a huge boiled egg fan then the cost might be manageable. I’m going to save the recipe and try it when eggs go down in price. I hope you both are loving the new cabin. Cheers, Doc🫶🏻
Thank you both for a Wednesday video! I may have to try pickled eggs now. Can’t wait to see the coop upgrades..Love the new front porch venue for cooking!
Wow! You are going to love your new porch/deck! I can see you all using it for a lot of your cooking demonstrations- so close to the kitchen. And that deep overhang gives you a lot of usable space that you did not have in the previous house!
This channel is the best. The knowledge you two expound is amazing. Arielle your horticulture knowledge is fantastic. You make Mother Earth News look pitiful. Arielle you need to write books about what you know. Eric, super cool. I'm a guy so I like what you know and do. Your videos make me feel calm and good with life. Thank you!
Making a compound butter is a common way those egg yolks are used. Then you can use it on meats or mix them into pastas. Or you can just shave them onto things as well!
I love them! They are the most amazing cheese substitutes! It’s so nice to have it when you can’t have actual dairy. Or don’t have access to cheese. Store them in a mason jar.
Your pickled eggs look so delicious! I especially love red onion pickled along with them. I cheat -- I'm alone so I buy a big jar of Claussen Pickles, put the pickles into another container and then toss eggs into the original Claussen jar.. It's really good, too. The preserved egg yolk idea on a meal would be good. I was wondering if they were really salty. I eat a lot of salt because I eat about an 86% carnivore diet. Sometimes really salty foods aren't my favorite. But i like Parm cheese, and it's salty! Oh by the way, I have neve put eggs in boiling water to hard boil them. I might try that! I'm glad to see your video because i've been looking for you for a couple days not! LOL! I was having withdrawals. Take care!
Well I have to say that curing egg yolks looks super cool. I so love how you both love trying new things. Always love the pickled eggs. They are a passion to me to and I have followed a lot of the extras you do. Mostly cowboy candy. Yes..... I started making them several years ago due to your love of them and my husband is addicted to them and he loves them in our pickled eggs. I have aslo done some red wine vinegar dashes and blasamic dashes with regular and very nice. Maybe butter the bread with non salted butter then shave that yolk on? I love hard boiled eggs warm sliced in half and a gob of butter. What fun this was!! You both look so relaxed in your new space. hugs
never heard of salt cured egg yorks. interesting🤔 I grew up eating pickled eggs. love them. Thanks for sharing. I bet it's so nice to have the big porch. and to be able to do your canning on it and be so close to the kitchen .
never in a million years would have I thought of trying pickled eggs. But you hosers convinced me so I put 3 hard boiled eggs in my wife's sweetish pickle brine and I just gone telling her how unreal they are! What an amazing resourceful way to preserve eggs! We are overwhelmed with the amount we have at the moment so I'm so excited to dial in a recipe we like! Thanks so much for sharing guys! You're amazing and CONGRATS on you're new adventure with the new homestead!!!!
“Getting into the spring season…” Queue Eric going out and shoveling snow into a bowl.
Oh Alaska, how I love you!
😂😂😂
I had to laugh at that one myself...Spring huh.
“Above freezing…perfect for outdoor cooking” 😂
Hi, when you are curing yokes, you have to do it with a mix of sugar and salt. Otherwise they would be too salty. Where I worked we did a 2 sugar 1 salt ratio. 5 days of curing, washed the dried them. We grated them on steaks, pasta and seafood. 😊
Thank you for sharing this. The pickled eggs look very nice. Never thought of salt curing eggs. We have lots of eggs now (spring in South Africa) and are now seriously looking for different ways to preserve them.
Holy Heck YEAH! I broke the scaphoid bone in my hand yesterday…. indescribable pain! Ariel, Eric, Bandit, Beau, the kitty, & the chickens on my IPad screen to help take the pain away! Thanks so much! Sending y’all lots of love & positive vibes from the coast of South Carolina!!! 💜🫶🏼💜🫶🏼💜🫶🏼
Kitty name = Pepper 🌶️ 🐈⬛ 😊
Ps hope you heal quickly !
I HOPE YOUR PAIN GETS BETTER...❤
I broken my scaphoid last September. Took 12 weeks to heal…but it did! Praying for your recovery.
At least it's not childbirth. Feel better
Tiffany, sending thoughts and prayers your way. Hope the pain lets up and you get better fast.
I just love the way these two look at each other. If they love and support each other in real life like they convey on camera then they deserve the loves and kisses and thanks I send them.
U.K. 🇬🇧 checking in, here there is a version called “graved eggs” the curing mix is 50/50 salt and sugar, after 2 hours dig out and rinse the yolks, serve on hot buttered toast, kind regards Tim
2 HOURS, that's it ??? excited about this option!!! & I think I will try using "silicon baking muffin cups" in an effort to save on salt.
Tim do you think they're called "graved" because the eggs are buried? Would love to know the word's local history or does ALL of UK call them that. Could I order this for breakfast at a LOCAL shop?
Thank you for sharing!
Interesting!
12:20am in Scotland, just finished my day and this popped up. Exactly what I needed. Best content there is ❤🏴
I agree, my favourite thing to watch all week 😊
Salt cured eggs are so easy and delicious! I usually have a handful curing in the fridge all the time. They are best as an accent - grated over salads, creamy pasta dishes with veggies, and winter vegetable or bean soups. Don't imagine it would be best on bread. Enjoy!
grate over steak and hamburgers, if on bread then grate over BLT
I always pickle mine in the brine left after we eat all the pickles from the jar but I like the idea of just using a salt brine so I can use them for more things. Thx!
Curious, can you reuse the salt used to cure the yolks since it gets so much moisture in it? Seems like a lot of salt used for so little product
@Matt Jones I haven't personally made these, but someone I know told me that they reuse the salt several times and then use it for cooking after that.
@@tmgha6876 bobo
A new video on Wednesday? You guys are spoiling me…and I love it!
Arielle’s laugh at 19:15 is priceless.
I love your new front porch for the outdoor cooking. 😍
The first Simple Living Alaska video I ever watched was in 2020 and it was for Pickled Eggs! It's been a treat to watch your journey these past 3 years. And I cannot wait to see all your adventures at the new place!
I think my first video was the same one.
I do salt cured yolks all the time! You can add spices to the salt for different flavors... dried parsley, pepper and garlic powder are a good choice! Love it
Your post inspired me to try a tiny bit bit of kosher SMOKED salt right on the yolk, as well as try your other flavor ideas. THANKS!
I grew up eating pickled eggs on special occasions. We used jarred beets and let them age until the red color soaked through the white. Yum!
My father used to make them that way, with beet juice.
I do pickled beet eggs from my grandmas recipe...so delicious!! Her secret ingredients were a Lil sugar to the vinegar mixture and pickling spice blend. We generally used the eggs from Easter the kids decorated....
I do the same thing but instead of a boiled egg I use a hickory smoked egg so that it has a green yolk. Then I use those for deviled eggs that I call krampus eggs. They rock
As Ariel is spinning the pickled eggs jar she says,"... You know how you do the full spin when you put on a dress?" Eric, "Yeah." Now I can unsee Eric doing a full spin in a dress. 🤣
He doesn't have blue hair, though. I think if you ask any question that way, the answer is 'Yah."
My thoughts exactly
OMG I missed that😂 watching it again 👍
I got a good chuckle out of that! 💃
🤣
Today I said to my husband: I’m going to find a pickled egg recipe to use the extra eggs we just got, and then coincidentally, you provide exactly what I needed. Thank you!!!!
Enjoyed the video
When cooling boiled eggs, I tap the egg on a solid surface "after boiling of course" enough to put a small crack in it "I use tongs handeling the hot eggs" then I drop the egg in a container of clean ice cold water. This sucks water into the egg as it cools and the shell just glides off the egg after it completely cools. I boil eggs every morning for my breaffast. Crack them and drop them in the water as soon as they come out of the boiling water and leave them in the water until completely cool.@@cathykillion6544
I love the casual “It’s a beautiful day, we have some really nice weather, it’s actually above freezing so perfect for outdoor cooking” 😅.
My momma always taught me that you need older eggs to peel easier and not tear up on you. So that’s why y’all’s is peeling so well. I wished I liked pickled eggs. So enjoy y’all’s videos. Hope y’all are enjoying the new place which I’m sure y’all are. It’s a really nice place.
If you add vinegar to the boiling water, it will help your fresh eggs peel much easier. Saw this comment on another video and have tried it 3 times and has worked each time!
@@robynearl great, I didn’t know that trick. Thanks
I was always told to use the vinegar in the water to keep the egg solid in case you might have a crack in them. But my eggs always peel nice. The only time I remotely have a problem is when they have been chilled and then peel them. I always peel those under running warm water which helps.🥰
Steam fresh eggs for 20 mins. I find boiling them even with a splash of vinegar is a nightmare. Steamed is best way to peel them easily!
It also helps to peel them in a bowl of cold water. It is easier to get under the membrane that way.
Why I love this channel so much? Because you guys show people how to exist off the land.. And also don't brag about how much money you make off UA-cam and by all these things. I'm very proud of you 2... You guys are true role models.... Don't change anyting.. keep doing what you're doing and be strong. Thank you for the content
Spell check....Buy
Hey, next time you guys make the preserved yolks, definitely make a Pavlova with the whites. It’s an Australian dessert that is crazy good and a great way to use up egg whites. And/or freeze them in ice cube trays and make macaroons dipped in chocolate. Yum!
Angel food cake is also a great way to use egg whites.
Yummy to both replies. I do the same with egg whites.
Love Pavlova, had no idea it was originally an Australian dessert.
my thoughts precisely
@@Sasywhatsbiz it isn’t - it is a New Zealand recipe 😉. It is an ongoing dispute between Kiwis and Aussies over the origin of the recipe - but really the dessert is both a Kiwi and Aussie thing due to how the recipe developed over the years.
Ya'll were the force that got us to try pickling eggs. OMG!!! Thank you! Now, developing new flavors is my new focus. So good, especially if you have abundant eggs. Thanks for your continual motivation!
Thats awesome!
What do they taste like? We have an abundance but something about eating pickled eggs weirds me out. I want to try them out.
@@madisonhannig8140 Traditional pickled eggs taste very similar to egg salad to me. Really, it's only missing the mayonnaise. They are oddly addictive, and you can play with the spices and seasonings to get different results. I really like adding a couple of habaneros to mine to get a nice kick of heat.
@@madisonhannig8140, I think they take-on most of the flavor of the pickling. Obviously with a hard-boiled egg taste. I've done a somewhat sweet, sweet/spicy, and a tangy/spicier egg. I find straight hard-boiled eggs to be a bit bland. Not these!
My favorite ppl, you guy’s are so entertaining and cute 🥰 together. Can’t wait for the next video ❤❤
I started out doing pickled beet eggs and then found you guys through a suggestion when I was looking up a traditional Pennsylvanian pickled beet egg recipe. Your vid inspired me to try what you both call a "classic" version (eg garlic, red onion ,mustard seed, peppercorn, etc.) when I found a comment from some guy from the South talking about his elderly neighbor making "maple pancake eggs." I tried replicating the taste, and though they didn't taste exactly like maple pancakes (the commenter said her's did), they are now my favorite version. The brine is the same ratio as yours, but 2/3 apple cider vinegar and 1/3 distilled. Flavorings are: molasses, maple sugar (crystalized maple syrup), a bit of white sugar, nutmeg, cloves, allspice, and cinnamon. They also have a beautiful deep molasses color to them. Once beets come back into season, I'm doing a hybrid of my new molasses brine and Pennsylvanian Dutch pickled beet eggs.
That sounds interesting! I'm going to try it for my next batch. Thanks!
I really enjoy these egg pickling videos you have, also the updates on them.
Surprised to see you pop up today but not disappointed at all. Love me some pickled eggs.Hard to pickle hard boiled eggs . Eat one, pickle one, eat two ,pickle one. You get the jest.
We check every night to see if you guys put on a new video. Tonight we checked and you put it on 1 minute ago. There were four views! We were one of them. I wonder how many thousands there will be. We love you guys here in Nova Scotia 🇨🇦
Thank you for always being so real. You are the very best.I watch every video you make.
My day is always better when y'all put out a new video. My favs! I've been thinking about those eggs, I definitely want to make some.
Love watching all of your amazing adventures. Peeling eggs is so easy when put in a jar and shook with a bit of water. There will be no more picking the shell off in those little pieces. Keep sharing your dream
lives and taking us along with you.
Every time I've attempted that, there's always quite a few shell shards in the eggs. I never shake them like a crazy person either. I think steaming them or using older eggs is the best. I will straight up puke if I get shell. It's not like it's gross but the texture instantly turns my stomach. 😅
Got my first chickens and first garden at our new place this year! I’m so happy! I can’t wait for them to start laying so I can have eggs too!! Yours will be my first recipie to try!
congratulations!!
Sounds exciting!
I love that some of your chickens look like their are wearing winter hats. What a great looking breed for living in Alaska!
I have been making your pickled egg recipe for 2 years now. I put it in our tuna and salads. It is wonderful. Thank you for another video.
My husband and I have been subscribed for quite a while. We look forward to your posts and, crazy as it sounds, feel like we know you. Thank you for being so relatable, informative, and drama free. We look forward to seeing everything you are going to do with the new cabin. Y'all are a pleasure to watch.
You two are my favorite utuber! Whenever you put out a video, nothing can wipe the smile off my face! Thanks so much for sharing your incredible journey with us!!😊
From what I've heard and seen (haven't tried it yet myself), salt-cured egg yolks are used as a topping for salads, soups, sandwiches, casseroles, and so forth. You add them to sauces, too, as they apparently help boost the umami and the flavor. It's used much like grated cheeses, but has the benefit of having no milk, so if anyone is lactose intolerant, they can use salt-cured yolks instead.
Suggestion, toast the bred slice, rub a garlic clove on the bred a bit, sprinkle a little bit of olive oil on in. Then grade the salted egg on the bred. That way it taste amazing, enjoy! 🤩
This was soooooo good! Here in Wisconsin small town bars have them on the back bar, sell them for 50 cents. Patrons eat them with their tap beer, kinda of a light lunch. I am addicted to your videos, and thou I am a fairly prolific novelist, I drop everything to watch your videos. Keep on keeping on! Ron Conradt
Hey guys, I love this, I also wanted to give you a way faster way to peal the eggs, in a mason jar add a very small amount of water, put in your egg shake for a count of 5 or so and the shell will just fall off in big pieces ,!! makes fast work of pealing !! but dont shake to hard or long your egg will break in half!!
Jessica from Three Rivers salt cures egg yolks to use as a cheese replacement because of allergies to dairy in her family. Another great video. Thank you for sharing 🌹Rosie of Oz🇦🇺
This is exactly the video I needed to see. I have eggs boiled and ready to go. Thanks you guys😋❤
Fab video…& cooking outside in that cold!…. I have been whinging through a damp British winter…I’m so inspired & impressed
Agree - a Wednesday video is a real treat! Hey, I found a foolproof way to peel really fresh eggs. Steam them for 21 minutes in a big pot with a steamer basket. Easy peasy and no flaking off of the egg white when peeling off the shell. This method works like a charm but it might not work for large productions such as your pickled eggs. Give it a try for small batches of "hard-boiled" eggs.
Yep, steaming is the way to go! Once I learned that trick I've never gone back to boiling them.
(on my husband's youtube. lol) when you steam them, do you do a single layer? How many per pot? if layered, will the ones on top cook? really wanna try this. so tired of ruining my eggs when i peel them!
Awww!!! I always get a little emotional when y’all do the pickled egg video each year!!! This is how l found you two!!! I power watched all your content over those next few days/weeks and have been hooked since!!! ❤❤❤
The very first video of yours I happened upon a few years back was the one where y’all pickled like 300 eggs! I remember being so charmed by you both. This video really brings it full circle for me!❤
You make me smile! Getting into the spring season and then you shovel some snow😆
Oh man! My g/f and I LOVE pickled eggs!!!!!!!! We do them all the time. I love it when you post these videos! We love them so much we have even bought canned quail eggs and pickled them! I have never heard of salt cured yolks though! They sound beyond interesting! I have done cured salmon (gravlox) many times though! If you want, I can send you a pic of the recipe! It is DELICIOUS!!!!!!!!
Love the videos! Look forward to them. Hope you two are enjoying your new house!
Oh man! I’ve been vegan for about 8-9 years now and I have to say…I still miss eggs. I used to LOVE making (though mostly eating) pickled eggs! If I could have chickens, I would be open to adopting some that need homes and eating some of their eggs.
I am going to give this a try. I am thinking of an egg salad sandwich. I love me a cold egg salad sandwich and an ice-cold drink in the summer!.
Hello from Indiana USA and this 62 year old lady 😌👋. Another enjoyable video 😍 thanks for sharing this with me 🙏❤❤❤❤❤
My grandma used to make candy pickles with cinnamon sticks and red hots candy. My cousin made me a jar from her recipe and this reminded me I have them.
I have never tried pickled eggs, but your videos got me interested. After watching this one 2 weeks ago, I finally made a single quart jar of them. Today, I got to try them, and they are delicious!! Thanks for the recipe and for the inspiration!
A neat egg peeling trick is to crack the top with a spoon, and use the spoon to help remove the shell. Just slide the spoon in the crack with the scooped side of the spoon on the egg, and just rotate the egg with your other hand, the egg shell usually gets removed in ONE piece, it’s such a quick and easy way to remove the shell. I hope that made sense, if not I’m sure there are videos on it 😉
I will definitely try that! Thanks :D
I love and look forward to it every year.
It’s so cool seeing all the new scenery now that you’re moved!! Love everything!!
Wow, going uptown with a blue checked tablecloth! Love it. The porch and backdrop are just beautiful.
Just did Parisian cucumbers in a dill brine. Gonna try picked eggs; use to eat them when I was younger. Love this video..🥰
Thank you in giving us a new video especially since you have so much other things you two are taking in. Cannot wait for the chicken coup model.
Finally!! I absolutely love it when you do the pickled egg videos❤
Your mega 300 and something pickled egg video was the first ever one of yours that I ever watched. Almost a year ago! As someone who is known to cook, prep, bake in huge numbers like that, you got my attention as being like minded souls, and have kept it with every video I then went and watched from the start of your Alaskan journey to this one.
As always, you make a great team, make nearly everything you do look fun, and make me want to try pickled eggs myself.
I have to say your new home is really suiting you. Great set up on the verandah for big batch cooking. ❤
I think that was the one where Eric lost an egg down a hole in the four foot snowbank where he’d been pouring the water. Never did find it !
@@kathleenpitt1981 That was it! 🤣
Love seeing your new home. Good luck with your new home
Cured egg yolks grated on salads are the best....I loved pickled eggs
I always enjoy when y'all preserve eggs. I hope one day you'll have enough solar to run a freeze dryer. To me it is one of the best ways of preserving eggs. The uses are nearly endless.
Thank you for sharing… love it… when you said Spring season… then scooping snow…
You guys should use your pickled eggs and make deviled eggs. Mix in the pickled veg, and top with the grated cured yolks! That would be amazing.
Sounds good!
If only there was a way to save all that leftover used salt that wouldn't make you sick. I know it's abundant and all but it still bugs me when I watch a yolk curing video and WAY too much gets used and then all of it gets tossed. If the world goes to hell, people don't have a clue how valuable salt will be. Yeah, it adds flavor but it's also needed for life. Especially for animals. Idk if cured yolk salt is safe for animals (I'd imagine it is) but if it is, it would be good to make into a salt lick for our critter buddies at least.
@@TheRisskee you can reuse the salt for more eggs.
This and the potato picking video are the best every year
I never had pickled eggs.but i would be willing to try them. Great video thanks for sharing.
Great video. Really love the pickled eggs. Wish that snow would magically disappear can’t wait to see what you will be doing to your new place.
It was nice seeing you make pickled eggs. Ive seen the many varieties you’ve made in the past. Until your next video,take care and be safe. (Judy NB)🇨🇦🌲
Love love your new setting,for food processing, the cabin porch so beautiful with trees and snow,stunning. . I was concerned I would miss your kitchen in old cabin. Pleasantly surprised and an immediate upgrade. ❤
Use the salted egg in stir fry! Grate the salted egg and throw it into a pan of oil on medium heat. Use it to coat your favorite veggies in a rich, salty, savory egg sauce. Snap peas and even potatoes are great like this.
I love coming home from work and watching your channel.
Drive safe ;)
Eric and Arielle, Thank You for another great video! Pickled eggs (& beer) are so Yummy! I ❤️ watching you two do "stuff"!! It's going to so much fun tagging along with you as you continue to work and improve your new property! Until your next video ~~~Stay safe,healthy and happy! 🙍♀️🙍♂️👍❤️🐔🥚🥚
I love pickled eggs! My mother used to pickle beets (lots of cloves, so yummy), and after we ate all the beets, she'd hard-boil a bunch of eggs and stuff the jar full and hide it in the back of the fridge. Those were my favorite pickled eggs!
12 minutes will get a medium-boiled egg in my neck of the woods (about a mile altitude), we have to go 15 (10 is a nice soft-boil).
We have got to try this, I've never had pickled eggs! They look so good!!❤
After you finish a jar of pickles, don't throw the brine away. Put some hardboiled eggs in the brine and wait a couple of weeks. Voila!
Thank you so much for sharing today. I learned a lot today. You two are amazing. I never knew you could do so much with eggs. They look like gems. Thanks. Good luck on your new cabin and adventure. Looking forward to the next video. Love you from Cape Cod Massachusetts ✌️🇺🇸
Eggs are expensive in the lower 48! If your a huge boiled egg fan then the cost might be manageable. I’m going to save the recipe and try it when eggs go down in price. I hope you both are loving the new cabin. Cheers, Doc🫶🏻
Y'all are so adventurous in the kitchen!!lol love it!
Thank you both for a Wednesday video! I may have to try pickled eggs now. Can’t wait to see the coop upgrades..Love the new front porch venue for cooking!
Wow! You are going to love your new porch/deck! I can see you all using it for a lot of your cooking demonstrations- so close to the kitchen. And that deep overhang gives you a lot of usable space that you did not have in the previous house!
You can use the egg yolks shaved on steaks and make compound butter with it also!
This channel is the best. The knowledge you two expound is amazing. Arielle your horticulture knowledge is fantastic. You make Mother Earth News look pitiful. Arielle you need to write books about what you know. Eric, super cool. I'm a guy so I like what you know and do. Your videos make me feel calm and good with life. Thank you!
Making a compound butter is a common way those egg yolks are used. Then you can use it on meats or mix them into pastas. Or you can just shave them onto things as well!
Great idea adding vegetables to your pickled eggs. Like you I pretty much just eat them as snacks. They're also a great addition to potato salad.
Love your new home and the content of this video! You guys always post the most informative videos!
My husband and I really enjoy your videos. We live in Nova Scotia, Canada and wish we could live in Alaska. You guys are awesome!
Loved pickled eggs!😊😊😊
I love them! They are the most amazing cheese substitutes! It’s so nice to have it when you can’t have actual dairy. Or don’t have access to cheese. Store them in a mason jar.
Your pickled eggs look so delicious! I especially love red onion pickled along with them. I cheat -- I'm alone so I buy a big jar of Claussen Pickles, put the pickles into another container and then toss eggs into the original Claussen jar.. It's really good, too.
The preserved egg yolk idea on a meal would be good. I was wondering if they were really salty. I eat a lot of salt because I eat about an 86% carnivore diet. Sometimes really salty foods aren't my favorite. But i like Parm cheese, and it's salty!
Oh by the way, I have neve put eggs in boiling water to hard boil them. I might try that!
I'm glad to see your video because i've been looking for you for a couple days not! LOL! I was having withdrawals. Take care!
You both crack us up! Love bringing us all along while you try new things, great job
Love your channel!
Thank you for sharing ❤️
Well I have to say that curing egg yolks looks super cool. I so love how you both love trying new things. Always love the pickled eggs. They are a passion to me to and I have followed a lot of the extras you do. Mostly cowboy candy. Yes..... I started making them several years ago due to your love of them and my husband is addicted to them and he loves them in our pickled eggs. I have aslo done some red wine vinegar dashes and blasamic dashes with regular and very nice. Maybe butter the bread with non salted butter then shave that yolk on? I love hard boiled eggs warm sliced in half and a gob of butter. What fun this was!! You both look so relaxed in your new space. hugs
Your pickled eggs look perfect. I grew up eating pickled eggs with onions and beets. Everything turned red and it was absolutely delicious!
never heard of salt cured egg yorks. interesting🤔 I grew up eating pickled eggs. love them. Thanks for sharing. I bet it's so nice to have the big porch. and to be able to do your canning on it and be so close to the kitchen .
I tried pickling eggs after your last video about them. I couldn’t get past the texture. Lol So glad y’all like them!
Lol, the rubber texture was the only thing I liked about them, the vinegar taste is what gets to me
Maybe you needed to add more sugar!
Don’t put the brine on the eggs hot.
It toughens the whites up.
@@jzlharvey I bet that’s what I did! Thank you
My Mother gave us curried egg with egg fried rice,every other week. Me and my sisters loved it. I love pickled eggs too. Thanks for the video.
I've seen them do this at Three Rivers Homestead. They use it like shredded parmesan on pastas
I love the way u do all the stuff for urself, and u give them so a nice thankfully vibe. Love u both soooo mutch, greetings from Germany
Make some salted eggs Filipino style and have it with tomatoes and onions. It’s so good!!!
Good evening from Syracuse NY everyone thank you for sharing your adventures in life
This is a beautiful set up for cooking videos! I know you are trying new things and figuring things out at the new place so wanted to let you know. ❤
I was thinking the same thing. Lovely background ❤
I love the way that both of you work together! Thank you so much for this wonderful recipe. May God be with you and your family.