User Panel
User Panel
User Panel
TN, USA
|
Posted: 7/6/2014 6:39:59 PM EST
[#1]
When you're making hard boiled eggs, the hardest part is actually peeling the damn things.
To make this MUCH easier, let your eggs come to room temperature first. Then (carefully) lower the room temperature eggs into already boiling water. You'll need about a minute or two less cooking time than eggs from the refrigerator. This may vary a little bit depending on the size of the eggs, and how many you do in a batch. The shells will come off much cleaner. |
|
|
FL, USA
|
Posted: 7/6/2014 7:01:45 PM EST
[#2]
Quote HistoryOriginally Posted By CaverX:
When you're making hard boiled eggs, the hardest part is actually peeling the damn things. To make this MUCH easier, let your eggs come to room temperature first. Then (carefully) lower the room temperature eggs into already boiling water. You'll need about a minute or two less cooking time than eggs from the refrigerator. This may vary a little bit depending on the size of the eggs, and how many you do in a batch. The shells will come off much cleaner. Thanks for the advice, I'll have to give that a try. Peeling is by far the worst part of hot packing eggs. After peeling about 3 dozen eggs, I get to the point of saying "good enough" and butchering that crap out of the whites as I angrily tear off the shell. |
|
|
|
Posted: 7/6/2014 9:58:49 PM EST
[#3]
Quote HistoryOriginally Posted By motocyclista:
I've been steaming my eggs to make them easier to peel. Twenty minutes in a veggie steamer and cool the eggs for perfect hard boiled eggs. Lots easier to get the shell off. Hmmmmmm, I'm going to give this a try. |
|
|
|
|
Posted: 7/7/2014 10:00:06 AM EST
[#4]
Quote HistoryOriginally Posted By Merlin:
Except it wasn't 17 dozen since we had about 5 dozen "floaters" i.e. eggs that floated when we put them in the water. We set them aside rather than contaminate the whole bunch and then later found out they're too old. They're all getting pitched. a old egg that floats just below or just breaking the surface of the water is fine and not a bad thing a bad egg dang near floats on top of the water push it under the water it will pop out of the water like a bobber the possibility of you having 5 dozen bad eggs is pretty slim out of thousands of eggs I have had maybe 2 or 3 that were bad |
|
|
|
|
Posted: 7/7/2014 10:44:33 AM EST
[#5]
Quote HistoryOriginally Posted By bigrob83:
a old egg that floats just below or just breaking the surface of the water is fine and not a bad thing a bad egg dang near floats on top of the water push it under the water it will pop out of the water like a bobber the possibility of you having 5 dozen bad eggs is pretty slim out of thousands of eggs I have had maybe 2 or 3 that were bad Quote HistoryOriginally Posted By bigrob83:
Originally Posted By Merlin:
Except it wasn't 17 dozen since we had about 5 dozen "floaters" i.e. eggs that floated when we put them in the water. We set them aside rather than contaminate the whole bunch and then later found out they're too old. They're all getting pitched. a old egg that floats just below or just breaking the surface of the water is fine and not a bad thing a bad egg dang near floats on top of the water push it under the water it will pop out of the water like a bobber the possibility of you having 5 dozen bad eggs is pretty slim out of thousands of eggs I have had maybe 2 or 3 that were bad If you go back and read when I got these (it was a couple pages ago) we had them for several weeks and I don't know how old they were when I got them. They are free ranged eggs and the one or two sites I looked up on my new smart phone said they were bad. I didn't take any chances, I pitched them all. |
|
|
|
TN, USA
|
Posted: 7/7/2014 12:06:49 PM EST
[#6]
I'm in time to go make a mess in the kitchen! Thanks
|
|
|
|
Posted: 7/7/2014 8:54:31 PM EST
[Last Edit: Finnbear]
[#7]
Quote HistoryOriginally Posted By NAM:
I've got eggs coming out of my ass...almost literally (a dozen a day). going ot have to make some. Are you sprouting feathers too? You may be a chicken. 
|
|
|
|
|
Posted: 7/7/2014 8:59:12 PM EST
[#8]
Quote HistoryOriginally Posted By MDS:
I ate thousands of pickled quail eggs as a boy. Left home and never thought of it again until now. Great write up. How many average size eggs will fit in a quart jar? As soon as I can amass more eggs I'll give it a shot. Thank you so much. M If I use normal sized eggs (med & large) from our backyard flock, I can usually get a dozen in a quart jar. If I hard boil eggs from our bantams, nearly 20 will fit. |
|
|
|
|
Posted: 7/7/2014 9:08:48 PM EST
[#9]
Quote HistoryOriginally Posted By clintox:
Whatever you do don't poke the eggs with a toothpick to let the brine get to the yolk. That's what caused the botulism in the one reported case ever. If the white is really cracked I would chuck it, but blemishes are fine. Quote HistoryOriginally Posted By clintox:
Originally Posted By Gators-n-Guns:
Originally Posted By Slavac:
Originally Posted By Gators-n-Guns:
Thanks OP! I made my first batch today! Edit: I saw another recipe on canning eggs and it mentioned the eggs should be blemish free to prevent botulism. Some of my eggs were tore up pretty bad during peeling (I am watching my 6 month old daughter, not the best idea to peel eggs with an infant in the house) . Should I dump the batch?
Edit 2: I am putting them in a boiling water bath for 15mins just to be safe. After almost 20 mins at a rolling boil, I allowed them to cool a little. They are now in the fridge. I am assuming I am too anal. 2 things: 1. If you're pickling, don't worry about 'blemished' eggs too much. I honestly don't foresee any issues provided they're kept either in a dark/cool place and consumed within 6mo or kept in the fridge for up to a year. 2. Don't hot water bath them. The structure of egg proteins that make up the structure of the egg are rather loose. Hot water baths will break up that protein leaving you with two options: very mushy eggs or hockey pucks. Damn. 
I have been hand-wringing over getting botulism. The interwebz infers that if you scratch (or butcher in my case) the egg-white, C. botulinum is gonna have you on a ventilator. Thanks for the reply OP. I'll let you know how they turn out. Whatever you do don't poke the eggs with a toothpick to let the brine get to the yolk. That's what caused the botulism in the one reported case ever. If the white is really cracked I would chuck it, but blemishes are fine. If the white is cracked, the yolk gets saturated and mushy. You want to use eggs where the white stays intact around the yolk, even if it has a few bits missing that stuck with the shell when peeling the egg. |
|
|
|
|
Posted: 7/30/2014 1:20:45 PM EST
[Last Edit: nvgeologist]
[#10]
One of my fellow volunteer fire fighters has a small scale (1500 hens?) organic egg farm. He brought in a bucket of undersized eggs this week, and I ended up with eight dozen. The undersized eggs are bigger than any I get from my bantie hens. :D So, I'll be boiling them up and pickling this week. I'll see about posting some results here. |
|
|
|
|
Posted: 7/30/2014 4:01:36 PM EST
[#11]
A little bit of white vinegar in your boiling water (1-2 tablespoons for a dozen eggs or so) will help the shells fall right off as well.
Or i use a perfect egg maker, set it and forget it. the shells fall right off, no tears in the whites, and perfectly boiled eggs everytime! only downfall is that you can only do 10 at a time. Cuisinart Egg Maker |
|
|
|
|
Posted: 1/4/2015 5:05:12 PM EST
[#12]
Quote HistoryOriginally Posted By WAWalker:
Excellent write up on pickling eggs. I am going to have to try doing some. Farm fresh eggs need to be 4-5 days old before hard boiling or you will loose most of the egg trying to peel it. Side note on storing eggs. Supposedly fresh eggs coated with mineral oil (to seal the pores in the shell) will sore for up to 1 year. Source: http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html I am getting more eggs than the wife and I can use, so I am going to try this. I will be pickling some too, after see the pics in this thread! Waterglass was also used as an egg preservative (Sodium Silicate) IIRC none of the "Traditional" Egg preservation methods will work for store-bought eggs they've been washed and the natural coating that keeps bacteria out is absent. |
|
|
|
|
Posted: 1/4/2015 5:07:36 PM EST
[#13]
Quote HistoryOriginally Posted By Gun_Crank:
Alright I'm coming out. I have never eaten a pickled egg. I've eaten plenty of hard boiled eggs. I imagine that pickled eggs would be somewhat similar. I do have a few questions however. Do they smell bad, other than when hard boiling them? Are they good or is it an acquired taste? Are they useful for masking the smell of a cigar? I think I will try to make a couple jars despite my fears. From what I understand, after a couple of hours they are able to mask the odor of a paper mill 
|
|
|
|
|
Posted: 1/4/2015 10:59:48 PM EST
[#14]
Time to make up a batch.
|
|
|
|
|
Posted: 1/13/2015 7:49:16 PM EST
[#15]
Tag, again.
|
|
|
|
|
Posted: 1/14/2015 6:39:26 PM EST
[#16]
And just like that.... Mud became hungry.
|
|
|
|
|
Posted: 5/22/2015 2:29:15 PM EST
[#17]
Bump to keep this out of the archives. Gonna make another batch this weekend.
|
|
|
|
|
Posted: 5/23/2015 2:49:22 AM EST
[#18]
Quote HistoryOriginally Posted By Laramie: Bump to keep this out of the archives. Gonna make another batch this weekend. Suggestions? |
|
|
|
|
Posted: 5/23/2015 7:53:58 PM EST
[#19]
Quote HistoryOriginally Posted By eric10mm:
Me too! My last batch of very hot is still aging but I'm trying to decide what flavors to add to this next batch. I'm thinking less heat and more savory flavors. Suggestions? Quote HistoryOriginally Posted By eric10mm:
Originally Posted By Laramie:
Bump to keep this out of the archives. Gonna make another batch this weekend. Suggestions? You know this is probably going to sound crazy, but I make a lot of deviled eggs so I might try and replicate the "flavor" with a pickled egg. Mustard, relish and maybe some chipotle tabasco for a little flavor/kick. |
|
|
|
MI, USA
|
Posted: 5/23/2015 8:22:04 PM EST
[#20]
I've got 4 dozen eggs aginig in the fridge so they'll be easier to peel. I think half of them are going to get canned with cloves of garlic, love pickled garlic. Not sure on the other half.
|
|
|
|
Posted: 5/24/2015 8:10:52 PM EST
[#21]
I went with lots of garlic and a full bottle of Dillo Dust. Time will tell how they are.
|
|
|
|
|
Posted: 1/4/2016 8:53:48 PM EST
[#22]
Bump! Time to make a batch !
|
|
|
|
|
Posted: 1/5/2016 8:32:01 AM EST
[#23]
Quote HistoryOriginally Posted By eric10mm:
I went with lots of garlic and a full bottle of Dillo Dust. Time will tell how they are. Update: Dillo Dust does not work well. It never goes into solution and settles to the bottom. 
|
|
|
|
|
Posted: 2/11/2016 10:57:41 AM EST
[#24]
Time to try making another batch of eggs of hate........
|
|
|
|
|
Posted: 2/12/2016 11:53:43 AM EST
[#25]
Quote HistoryOriginally Posted By eric10mm:
Update: Dillo Dust does not work well. It never goes into solution and settles to the bottom. Quote HistoryOriginally Posted By eric10mm:
Originally Posted By eric10mm:
I went with lots of garlic and a full bottle of Dillo Dust. Time will tell how they are. Update: Dillo Dust does not work well. It never goes into solution and settles to the bottom. I use cayenne in mine and red pepper flakes and sliced up jalapeno and peppercorns it settles to the bottom but flavors the eggs just fine shake it up while its still hot helps your seasoning disperse, it will still settle though, give it a shake after a week |
|
|
|
|
Posted: 2/12/2016 11:57:53 AM EST
[#26]
Quote HistoryOriginally Posted By jj01:
Hmmmmmm, I'm going to give this a try. Quote HistoryOriginally Posted By jj01:
Originally Posted By motocyclista:
I've been steaming my eggs to make them easier to peel. Twenty minutes in a veggie steamer and cool the eggs for perfect hard boiled eggs. Lots easier to get the shell off. Hmmmmmm, I'm going to give this a try. I bake mine. |
|
|
|
|
Posted: 2/24/2016 4:12:26 PM EST
[#27]
Bump
|
|
|
|
|
Posted: 2/24/2016 11:45:02 PM EST
[#28]
I tried the method of bringing the eggs to a boil and covering and letting them sit for 20 minutes. Did not work out. Must be my higher altitude. Luckily I only did it to 8 or so.
|
|
|
|
|
Posted: 2/25/2016 12:03:00 AM EST
[#29]
Quote HistoryOriginally Posted By mdguy90:
I tried the method of bringing the eggs to a boil and covering and letting them sit for 20 minutes. Did not work out. Must be my higher altitude. Luckily I only did it to 8 or so. Roast them in the oven.
|
|
|
|
TN, USA
|
Posted: 2/25/2016 12:29:56 AM EST
[#30]
Or, preserve them raw for even longer.
https://www.youtube.com/watch?v=yUYgguMz1qI BTW - this gentleman has a lot of great videos. |
|
|
|
Posted: 2/25/2016 2:35:34 PM EST
[#31]
Quote HistoryOriginally Posted By bigrob83:
I use cayenne in mine and red pepper flakes and sliced up jalapeno and peppercorns it settles to the bottom but flavors the eggs just fine shake it up while its still hot helps your seasoning disperse, it will still settle though, give it a shake after a week Quote HistoryOriginally Posted By bigrob83:
Originally Posted By eric10mm:
Originally Posted By eric10mm:
I went with lots of garlic and a full bottle of Dillo Dust. Time will tell how they are. Update: Dillo Dust does not work well. It never goes into solution and settles to the bottom. I use cayenne in mine and red pepper flakes and sliced up jalapeno and peppercorns it settles to the bottom but flavors the eggs just fine shake it up while its still hot helps your seasoning disperse, it will still settle though, give it a shake after a week Hmmm...I wonder how the Zatarain's crab boil stuff would work? I believe it's completely liquid. |
|
|
|
|
Posted: 2/25/2016 2:51:02 PM EST
[#32]
Quote HistoryOriginally Posted By ziarifleman:
Roast them in the oven. Quote HistoryOriginally Posted By ziarifleman:
Originally Posted By mdguy90:
I tried the method of bringing the eggs to a boil and covering and letting them sit for 20 minutes. Did not work out. Must be my higher altitude. Luckily I only did it to 8 or so. Roast them in the oven. I tried the oven method after watching one of Alton Brown's videos. I followed directions exactly and the eggs got too hot and the shells looked very weird almost like they had pores that opened up and the egg was coming out. Very bizarre. I've tried all methods and the easiest I've found is using a veggie steamer. Just pour in the water and set the timer. No need to deal with boiling water. |
|
|
|
|
Posted: 2/25/2016 2:54:22 PM EST
[#33]
When I was a kid working in the restaurant we did them in the pressure steamer. Easiest peeling eggs. I'm going to try a batch in my pressure cooker this weekend.
|
|
|
|
|
Posted: 2/25/2016 3:00:11 PM EST
[#34]
Quote HistoryOriginally Posted By Laramie:
I tried the oven method after watching one of Alton Brown's videos. I followed directions exactly and the eggs got too hot and the shells looked very weird almost like they had pores that opened up and the egg was coming out. Very bizarre. I've tried all methods and the easiest I've found is using a veggie steamer. Just pour in the water and set the timer. No need to deal with boiling water. Quote HistoryOriginally Posted By Laramie:
Originally Posted By ziarifleman:
Originally Posted By mdguy90:
I tried the method of bringing the eggs to a boil and covering and letting them sit for 20 minutes. Did not work out. Must be my higher altitude. Luckily I only did it to 8 or so. Roast them in the oven. I tried the oven method after watching one of Alton Brown's videos. I followed directions exactly and the eggs got too hot and the shells looked very weird almost like they had pores that opened up and the egg was coming out. Very bizarre. I've tried all methods and the easiest I've found is using a veggie steamer. Just pour in the water and set the timer. No need to deal with boiling water. How did the eggs themselves turn out? Mine all get brown spots on them, too, but it washes off and I have perfect eggs inside. |
|
|
|
|
Posted: 2/25/2016 3:03:34 PM EST
[#35]
Quote HistoryOriginally Posted By ziarifleman:
How did the eggs themselves turn out? Mine all get brown spots on them, too, but it washes off and I have perfect eggs inside. Quote HistoryOriginally Posted By ziarifleman:
Originally Posted By Laramie:
Originally Posted By ziarifleman:
Originally Posted By mdguy90:
I tried the method of bringing the eggs to a boil and covering and letting them sit for 20 minutes. Did not work out. Must be my higher altitude. Luckily I only did it to 8 or so. Roast them in the oven. I tried the oven method after watching one of Alton Brown's videos. I followed directions exactly and the eggs got too hot and the shells looked very weird almost like they had pores that opened up and the egg was coming out. Very bizarre. I've tried all methods and the easiest I've found is using a veggie steamer. Just pour in the water and set the timer. No need to deal with boiling water. How did the eggs themselves turn out? Mine all get brown spots on them, too, but it washes off and I have perfect eggs inside. I'll have to give it another try. Mine were way too hot, the yolks looked off the the whites were very rubbery like they had been overcooked. Like I said, I followed steps/time/temp exactly and my eggs came out nothing like his results. I'll try again and use a thermometer in the oven to ensure I'm at correct temp. |
|
|
|
|
Posted: 2/25/2016 3:08:18 PM EST
[#36]
Quote HistoryOriginally Posted By Laramie:
I'll have to give it another try. Mine were way too hot, the yolks looked off the the whites were very rubbery like they had been overcooked. Like I said, I followed steps/time/temp exactly and my eggs came out nothing like his results. I'll try again and use a thermometer in the oven to ensure I'm at correct temp. You used a wet towel? |
|
|
|
|
Posted: 2/25/2016 3:17:18 PM EST
[#37]
Quote HistoryOriginally Posted By ziarifleman:
You used a wet towel? Quote HistoryOriginally Posted By ziarifleman:
Originally Posted By Laramie:
I'll have to give it another try. Mine were way too hot, the yolks looked off the the whites were very rubbery like they had been overcooked. Like I said, I followed steps/time/temp exactly and my eggs came out nothing like his results. I'll try again and use a thermometer in the oven to ensure I'm at correct temp. You used a wet towel? That could be it. I tried it last summer but IIRC his video said you could do it with towel or just put them on the rack. So if I missed that detail then that's probably why they got too hot. 
|
|
|
|
|
Posted: 2/25/2016 3:17:30 PM EST
[#38]
Anyone here raise chickens and pickle their eggs? I have a hell of a time peeling the fresh eggs. I tried to make pickled eggs a few months ago, out of 30 eggs I hard boiled I had about 15 useable eggs..
|
|
|
|
|
Posted: 2/25/2016 3:21:28 PM EST
[#39]
Quote HistoryOriginally Posted By Laramie:
That could be it. I tried it last summer but IIRC his video said you could do it with towel or just put them on the rack. So if I missed that detail then that's probably why they got too hot. Quote HistoryOriginally Posted By Laramie:
Originally Posted By ziarifleman:
Originally Posted By Laramie:
I'll have to give it another try. Mine were way too hot, the yolks looked off the the whites were very rubbery like they had been overcooked. Like I said, I followed steps/time/temp exactly and my eggs came out nothing like his results. I'll try again and use a thermometer in the oven to ensure I'm at correct temp. You used a wet towel? That could be it. I tried it last summer but IIRC his video said you could do it with towel or just put them on the rack. So if I missed that detail then that's probably why they got too hot. I've done it on the bare rack, and it scorched them. A wet towel makes a difference. |
|
|
|
|
Posted: 2/25/2016 3:33:40 PM EST
[#40]
Quote HistoryOriginally Posted By CaverX:
Or, preserve them raw for even longer. https://www.youtube.com/watch?v=yUYgguMz1qI BTW - this gentleman has a lot of great videos. That is about ten different ways of badass!!! There goes my afternoon. |
|
|
|
|
Posted: 2/25/2016 3:36:22 PM EST
[#41]
Quote HistoryOriginally Posted By R2point0:
Hmmm...I wonder how the Zatarain's crab boil stuff would work? I believe it's completely liquid. Quote HistoryOriginally Posted By R2point0:
Originally Posted By bigrob83:
I use cayenne in mine and red pepper flakes and sliced up jalapeno and peppercorns it settles to the bottom but flavors the eggs just fine shake it up while its still hot helps your seasoning disperse, it will still settle though, give it a shake after a week Hmmm...I wonder how the Zatarain's crab boil stuff would work? I believe it's completely liquid. eggs are cheap enough to try it yourself but tried crab boil seasoning once and didnt care for the flavor just something about it I didnt like I believe I got the idea from ar15 though so somebody likes it lol |
|
|
|
|
Posted: 2/25/2016 3:38:24 PM EST
[#42]
Quote HistoryOriginally Posted By -FiveFiveSIx-:
Anyone here raise chickens and pickle their eggs? I have a hell of a time peeling the fresh eggs. I tried to make pickled eggs a few months ago, out of 30 eggs I hard boiled I had about 15 useable eggs.. Yep. We have buffs and RIRs. My trick is to take them straight off the stove, and put them in a bowl of ice water. Give it like one minute, and start peeling them. Timing is everything. |
|
|
|
|
Posted: 2/25/2016 3:39:26 PM EST
[#43]
Quote HistoryOriginally Posted By -FiveFiveSIx-:
Anyone here raise chickens and pickle their eggs? I have a hell of a time peeling the fresh eggs. I tried to make pickled eggs a few months ago, out of 30 eggs I hard boiled I had about 15 useable eggs.. lol I bet you did.... let them sit for a few weeks pretty much the eggs let off gas that gas is between the egg and the shell a fresh egg doesn't have this and is almost impossible to peel you dont see this in store bought eggs because you can figure that egg has taken at least say 2 weeks to get from butt to store front and then how long has it been sitting in that store? |
|
|
|
|
Posted: 2/25/2016 3:54:02 PM EST
[#44]
Quote HistoryOriginally Posted By bigrob83:
lol I bet you did.... let them sit for a few weeks pretty much the eggs let off gas that gas is between the egg and the shell a fresh egg doesn't have this and is almost impossible to peel you dont see this in store bought eggs because you can figure that egg has taken at least say 2 weeks to get from butt to store front and then how long has it been sitting in that store? Quote HistoryOriginally Posted By bigrob83:
Originally Posted By -FiveFiveSIx-:
Anyone here raise chickens and pickle their eggs? I have a hell of a time peeling the fresh eggs. I tried to make pickled eggs a few months ago, out of 30 eggs I hard boiled I had about 15 useable eggs.. lol I bet you did.... let them sit for a few weeks pretty much the eggs let off gas that gas is between the egg and the shell a fresh egg doesn't have this and is almost impossible to peel you dont see this in store bought eggs because you can figure that egg has taken at least say 2 weeks to get from butt to store front and then how long has it been sitting in that store? No shit? Learn something new every day. Refrigerated or no? |
|
|
|
|
Posted: 2/25/2016 3:58:29 PM EST
[#45]
Quote HistoryOriginally Posted By bcauz3y:
No shit? Learn something new every day. Refrigerated or no? Quote HistoryOriginally Posted By bcauz3y:
Originally Posted By bigrob83:
Originally Posted By -FiveFiveSIx-:
Anyone here raise chickens and pickle their eggs? I have a hell of a time peeling the fresh eggs. I tried to make pickled eggs a few months ago, out of 30 eggs I hard boiled I had about 15 useable eggs.. lol I bet you did.... let them sit for a few weeks pretty much the eggs let off gas that gas is between the egg and the shell a fresh egg doesn't have this and is almost impossible to peel you dont see this in store bought eggs because you can figure that egg has taken at least say 2 weeks to get from butt to store front and then how long has it been sitting in that store? No shit? Learn something new every day. Refrigerated or no? Yeah, fresh eggs are a bastard to peel. |
|
|
|
|
Posted: 2/25/2016 4:03:28 PM EST
[#46]
Brought eggs to a boil for 15 minutes how I normally do it. 80% peeled perfectly. One or two of the 100 or so eggs were not worth putting in. The remainder had a piece or two of whites come off but still fine.
|
|
|
|
|
Posted: 2/25/2016 4:18:05 PM EST
[Last Edit: bigrob83]
[#47]
Quote HistoryOriginally Posted By bcauz3y:
No shit? Learn something new every day. Refrigerated or no? in theory.... when a chicken lays a egg its "butt juice" puts a coating on the egg that coating is supposed to keep the egg good for almost a month just sitting on your counter however, my chickens cant lay a clean egg for god knows what reason. So I always wash them and refrigerate them immediately the gas builds up the same no matter if they are refrigerated or not |
|
|
|
|
Posted: 2/25/2016 4:31:41 PM EST
[#48]
Quote HistoryOriginally Posted By bigrob83:
in theory.... when a chicken lays a egg its "butt juice" puts a coating on the egg that coating is supposed to keep the egg good for almost a month just sitting on your counter however, my chickens cant lay a clean egg for god knows what reason. So I always wash them and refrigerate them immediately the gas builds up the same no matter if they are refrigerated or not Quote HistoryOriginally Posted By bigrob83:
Originally Posted By bcauz3y:
No shit? Learn something new every day. Refrigerated or no? in theory.... when a chicken lays a egg its "butt juice" puts a coating on the egg that coating is supposed to keep the egg good for almost a month just sitting on your counter however, my chickens cant lay a clean egg for god knows what reason. So I always wash them and refrigerate them immediately the gas builds up the same no matter if they are refrigerated or not Yep, I knew about the butt juice, and our eggs have sat on the counter for up to 2 weeks before. The gas thing is news to me for sure. |
|
|
|
|
Posted: 2/27/2016 5:57:20 PM EST
[Last Edit: gshellen]
[#49]
This thread rocks. Thanks OP. Made my first batch this morning (garlic, jalapeño, smoked sausage with peppercorns).
My contribution, How to easily peel eggs: You need to steam them, not boil them. I use a vegetable steaming basket in the bottom of a large pot. Add water up too the bottom of the basket. When the water boils, fill with room temp eggs and cover. Wait 20 minutes. Turn off the heat and place the eggs in cold water. Peeling is as easy as lightly cracking the egg, then rolling (crushing lightly) between the counter and your palm. The shell falls off and your left with a perfectly formed egg. Bonus item: You don't need to age the eggs first! |
|
|
|
|
Posted: 2/27/2016 10:05:16 PM EST
[#50]
Quote HistoryOriginally Posted By bcauz3y:
Yep, I knew about the butt juice, and our eggs have sat on the counter for up to 2 weeks before. The gas thing is news to me for sure. Quote HistoryOriginally Posted By bcauz3y:
Originally Posted By bigrob83:
Originally Posted By bcauz3y:
No shit? Learn something new every day. Refrigerated or no? in theory.... when a chicken lays a egg its "butt juice" puts a coating on the egg that coating is supposed to keep the egg good for almost a month just sitting on your counter however, my chickens cant lay a clean egg for god knows what reason. So I always wash them and refrigerate them immediately the gas builds up the same no matter if they are refrigerated or not Yep, I knew about the butt juice, and our eggs have sat on the counter for up to 2 weeks before. The gas thing is news to me for sure. 
Well I learned something today too... I love pickled eggs, and my hens lay more eggs then I can cook in a week, so Ill set some aside for a few weeks and try it... I love hardboiled eggs, egg salad sammiches, and pickles eggs, all of which have been damn near impossible due to peeling issues... I even tried steaming them with no luck.. |
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
