These were raw eggs and sit in vinegar for a short time . I like pickled eggs and make them at home . I'm going to make some this summer with hot bannana peppers . But havn't been to a bar in over 30 years .
I was never brave enough to try one of those! I used to see them on convience store counters, and they looked years old at best. I just made some jars of pickled beets and read that people will soak some boiled eggs in the juice for a couple days after eating the beets. I'll let you know how it turns out. I wanted to let the beets sit for two weeks before trying them, and will open the first jar this weekend.this reminds me of the pickled eggs that's it on bars without refrigeration .
I'd love to try your recipe!If my sales of fertile eggs ever slow down then I can start pickling some. I have 1 quart jar left in the cabinet. Of course though if the kids see it, it wont be there. Normally I make about 10 quarts of pickled eggs for the winter months, and my kids eat them so fast. They love them. But looks like it may be August before I will get a break in sales this year. I just had another 3 dozen sell through word of mouth and another dozen going to Puerto Rico tomorrow. My girls can barely keep up with the sales
I was never brave enough to try one of those! I used to see them on convience store counters, and they looked years old at best. I just made some jars of pickled beets and read that people will soak some boiled eggs in the juice for a couple days after eating the beets. I'll let you know how it turns out. I wanted to let the beets sit for two weeks before trying them, and will open the first jar this weekend.
Just curious, how do you dehydrate them?I dehydrate my eggs, powder them and vacuum seal custom size bags and then store in a bucket in a cool room. I get 1000 + eggs in 1 bucket.
I have a Nesco dehydrator and I use the fruit rollup trays. I blend the eggs just enough to mix ( DO NOT add anything to the eggs). pour on the sheets, set the temp for 135 and let run till all dry. then I use a grinder and powder them and vacuum seal in custom cut bags. I measure 12 tablespoons of powdered eggs per bag. then lable with how many eggs and date vac sealed and store in a 5 gal bucket in a cool room.I dehydrate my eggs, powder them and vacuum seal custom size bags and then store in a bucket in a cool room. I get 1000 + eggs in 1 bucket.
I dehydrate some of mine too during the heavy laying season of the girls to use for baking projects especially during the holidays. Always less eggs during the shorter days and colder weather.I have a Nesco dehydrator and I use the fruit rollup trays. I blend the eggs just enough to mix ( DO NOT add anything to the eggs). pour on the sheets, set the temp for 135 and let run till all dry. then I use a grinder and powder them and vacuum seal in custom cut bags. I measure 12 tablespoons of powdered eggs per bag. then lable with how many eggs and date vac sealed and store in a 5 gal bucket in a cool room.
to rehydrate its 1 Tablespoon powder to 2 1/2 tablespoons warm water.
Someone told me if you coat eggs with oil they last longer. Is that true? If so, is there a specific kind of oil that works best, (olive oil or veggie oil etc.) How much longer will this keep an egg?
Never to old to learn, thanks for any wisdom! ~Lindy
powdered eggs are nasty,,,,,,I will not touch them
I guess if all hell broke loose and I could get nothing else,,,I would eat then but it would be a act of desperation ,,,,,,,,,,,,,,,brrrrrrrrrr it gives me chills just thinking about them,,,,yukI know right! But when your in the middle of a desert you eat what you get and it was not always what you wanted. Though I will say I trashed the powdered eggs and ate everything else.
powdered eggs are nasty,,,,,,I will not touch them
For many years our neighbors were Amish. We learned from them and this is how we keep eggs to this day:
-If possible, we do not wash the eggs. The membrane surrounding the egg, when the hen lays it, preserves the egg perfectly.
-If we have to wash the egg, then we coat it in Olive Oil. We stop selling eggs about the first of August and begin keeping them in the root cellar. This way by the time it gets really cold here and our hens stop laying, we have plenty eggs to last until the spring when they begin laying again.
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