Our first experience preserving eggs with lime water was a success, and although there's a few changes we'd make, we're happy to know a tried and true method to store eggs for winter. Happy Thanksgiving!! 🦃😄 Arielle & Eric

@loric4423

2 жыл бұрын

I love when my Simple Living Alaska noti pops up! Happy Thankgiving to you and yours. God Bless.

@michaelwhitewolf3665

2 жыл бұрын

Mineral oil is better to preserve eggs you wipe it on fresh eggs and they last up to a year and you don't have to store them in water

@rspranchinmontana

2 жыл бұрын

Happy Thanksgiving to you both as well! Thanks for posting about the eggs in lime. Ive made up my mind to try this out now and Im grateful for your helpful hints!

@AnastasiaBeaverhousn

2 жыл бұрын

Oh wow I thought you guys were Native I'm sorry.. ❤️

@canadiangirl2966

2 жыл бұрын

If you increase your vinegar ratio in your egg brine you will stop the mushy outcome. Its the water that causes it. We use at least 75% vinegar in ours. Love your channel!!

Even with fresh, day-old eggs, I always crack each egg separately into a bowl, instead of cracking them on top of others, just in case an egg is bad (bloody egg, rotten egg, etc.). That way you won't waste the other good eggs in the bowl.

@kevinadams9468

2 жыл бұрын

Oh, you are marriage material!

@nanigoose

2 жыл бұрын

@@kevinadams9468 I'm 69 years old and never married! Maybe someday!!

@Angela-382

2 жыл бұрын

My mum taught me that, back in the 60's! She said it saved wasting eggs if one was off. Even now, when fresh is guaranteed and the eggs are date-stamped, I still do it out of habit

@ladeene06

2 жыл бұрын

Me too!

@vinlago

2 жыл бұрын

Definitely. Also when in doubt I'll rinse the egg and place in a cup of cold water. If it floats it is probably no good.

I think one mistake is using warm water to "dissolve" lyme. It doesn't dissolve regardless and this may have caused the issue with spoilage. We use large containers like you did but did not use warm water. You might want to consider using clear food grade containers so you can see any issues and not open up a nasty surprise. Also, make sure you DO NOT WASH the eggs. They need the bloom for this to work. We do have a few eggs crack but the lyme seals the crack so that the water doesn't smell rotten and other eggs in batch are not impacted. Also, since the lyme will seal the crack, you REALLY want to crack each egg in a separate container to inspect before adding it to a batch to use...awful when you miss one that is rotten and crack it into 6 perfectly good and useable eggs you have already cracked for use. One last tip, to be safe, we just don't eat them unless they are fully cooked (scrambled eggs yes, fried eggs no). The older they are, the runnier they get and will eventually impact the products you use them in for baking...they don't serve as the binder that they should. For example, you will get extremely crumbly cornbread. Hope this helps! Long time viewer. Love the channel! Bo and Banndit are so adorable! After thought tip: If you have done this correctly, you should get a "glass" top over the water that you break through to retrieve eggs. The ratio we use is 1 ounce lyme per one quart water. After getting several eggs out, the "glass top" will lessen so I add back a little more lyme-water mixture just to ensure the preservation holds up.

@ws4860

2 жыл бұрын

You wrote half of my text :D

@patjones5723

2 жыл бұрын

You are a wealth of great information....ty

@BEAdventurePartners

2 жыл бұрын

THIS is great info @Roger Farmer! It's awesome to see Eric + Arielle experimenting with new ideas for preserving. So bold to risk all those eggs. I bet it was the same way for you and your family when you started preserving them. Thanks for sharing your tips! :) New homesteaders here. Setting up to bring in some animals in the spring. - Erin + Brian

@rogerfarmer9977

2 жыл бұрын

@@BEAdventurePartners Experience is a FANTASTIC teacher! Best wishes with your new homesteading life!

@BEAdventurePartners

2 жыл бұрын

@@rogerfarmer9977 thanks a ton! We’re excited to get dirt under our nails😁

I’ve seen other homesteaders water glass eggs. But the ones that do it in the 5 gallon buckets have extremely large families. Some of them have up to 12-17 people on any given day, which means they’ll go through a 5 gallon bucket pretty quickly. But since it’s just the two of you and the dogs, you might want to think about getting smaller buckets, or just using the glass jars. Not only for the potential for them to get crushed like you saw, but how long would it take you to go through a 5 gallon bucket of 250 eggs? Because if you think about it, the eggs on the bottom would be the oldest and the eggs on the top would be the newest. So if it takes you three months to get through a 5 gallon bucket, the ones that you’re getting to last are the oldest ones. So with smaller buckets, you could start with the oldest eggs first and never be more than about five months away from when it was laid. Plus, if a batch goes bad, you’re only losing a small bucket or a jar and not not 250 eggs. Just a thought. I’m glad it at least partially worked out! That is a TON of eggs! 👍🏻👍🏻🥚💙💙💙

@Benary96

2 жыл бұрын

Thanks for the tip I just started raising chickens for eggs and we're not sure what to do with the ones we're not eating daily and so that's why I came across this video in your comment really helps me as you know it's just me and my grandma so thanks for the tip appreciate it...

@gippywhite

2 жыл бұрын

@@Benary96 No problem! Anytime! I hope it helps! 🙏🏻

@farouk123

2 жыл бұрын

thats what i took away from the video. small family/single person, just make a few of those larger mason jars she has on the table. rotate them so youre always eating the oldest first instead of 250 eggs from 6 months of laying in one tub. thanks for confirming

@poonamwalia1845

2 жыл бұрын

Ty

@meanqkie2240

2 жыл бұрын

I used a one gallon glass pickle jar. I had several saved up, but a raccoon wiped out my flock soon after the first jar was filled. I candled all mine first to eliminate existing cracks, added each days fresh clean eggs to the solution till full, moved carefully, set in a place for no contact bumps, and labeled the lid for start and ending dates of gather. If you have multiple jars, that way you are sure of using the oldest batch first, and no egg in the jar is going to be more than a month older than the first eggs on bottom. I recommend rinse and candle again before cracking, checking for cracks and just general darkness overall, which you can pitch over the back fence into the pasture or bury in your compost pile or garden soil! Press down with the flat of the shovel once it's covered with about 4 inches of material to pop it, so you don't get unpleasantly surprised next time you go to turn it!

My wife and I have just recently found your channel. It is totally entertaining and educational.We’re both in our seventies and have enjoyed the outdoors our entire 50 years together. We find ourselves in your place experiencing the most beautiful state of Alaska.The way you’ve chosen to share your life and experiences is so enjoyable to watch.Looking forward to many seasons to come

Hy guys. I am from Romania and we use Horse Radish root to keep our pickles hard and crunchy. We clean the root like the carrots, cut them in aprox. 5 inch long stripes ( sticks ) and put them in between the what ever you pickle. By the way do not eat those when you open the jar, throw them away :)))

@pinschrunner

2 жыл бұрын

I LOVE horseradish but don't grow it! Hard to find in any produce department or farm here in Florida

@hubrisnaut

2 жыл бұрын

I made a few quarts of pickled eggs this year for the first time. They are very good. I didn't try this but I read you can add an oak leaf or two to help keep them firm.

Try boiling the egg in its shell for 20 seconds before making poached eggs. In the Uk they are known as coddled eggs. Helps the whites stay together.

@cookiesmom2079

2 жыл бұрын

Never heard of this, thanks! I love trying new ways of cooking.

@halfabee

2 жыл бұрын

@@BB-tm7gx Still helps to short boil the eggs

You can always freeze eggs. I break them into Ice cube trays, freeze them, then remove them & put them into zip lock bags in the freezer. I also break two into a snack size zip lock bag, then put several snack bags into a quart bag. Thawed frozen eggs are great for cooking, including scrambled & fried eggs. Freezing eggs may be an easier way for you to prepare them.

@twiix29

2 жыл бұрын

Or just cook an egg

@cberanek878

2 жыл бұрын

I have found scrambling them and pouring into icecube trays to freeze give better consistancy of the egg

@twiix29

2 жыл бұрын

@@cberanek878 lol hope your trolling/joking

@joyceb5864

2 жыл бұрын

@@cberanek878 So far, I haven't had any problem with the whole egg freezing, but I do break them up & pour into a bottle to take camping. I might try your method for camping.

@gonebananas777

2 жыл бұрын

@@twiix29 you must not have laying hens 🤨

It works well to go through your buckets on a regular basis and remove the cracked ones. That will solve your smell issue. You can also repack the buckets with fresh lime water to get rid of the smell.

You can improve the beet color by boiling the beets separately and then just using the juice after the cooking process. I use 1/2 beet juice and 1/2 vinegar. Turns out a beautiful purple color!

@trinaschaeffer6382

2 жыл бұрын

I also was going to say that about the beets using the beet juice. I actually use equal parts sugar, vinegar, beet juice. And I always have SUPER bright pickled beets and eggs. Never kept them long term though.

I could see that entire bucket as contaminated. If the cracked eggs have leaked into the water then it stands to reason that all of them have been contaminated due to the porosity of the shell. I like the idea of using smaller buckets to preserve them. The only waterglassed eggs I have ever eaten seemed normal except for a little bit of change in texture. I also read somewhere that they should be placed small end down in the buckets. no idea if it helps.

@TsunamiKitten56

2 жыл бұрын

Well okay

@cindland

2 жыл бұрын

I agree with this assessment. Rotten eggs would spoil the whole bunch. The container was too large. So sad at the loss of so many eggs, but you can’t gain knowledge without cracking a few eggs, eh!

@TT-_-

2 жыл бұрын

🤔fat end has the air pocket, which travels to the top no matter _what_ the top is. So maybe the air movement makes the eggs move around too much and causes cracks..? Eggs are also stronger lengthwise than side-to-side.

@poonamwalia1845

2 жыл бұрын

okey

@vilneas6358

2 жыл бұрын

If you're going to use a big bucket, put a dividing stand in the middle

Hi, it is recommended to rainse off your eggs at least a few times to get the grit off the shell so you don't get the lime into the batter or skillet.

@starwindangel

2 жыл бұрын

While you’re rinsing the lime off of your eggs, you can set out a bowl of water for testing each egg. If the egg sinks, it’s good. If it floats, it’s a candidate for the compost pile. Also, if you shake the egg and it sloshes, probably bad.

Love the channel The! A quick note, the limed eggs are not the same as water glassed. Water glass uses sodium silicate...not sodium hydroxide (quick lime). Limed eggs are a favorite for making meringues. If you want to poach limed eggs, or really any egg, you should stir the water until there is a vortex in the center. That swirling wraps the white around the yolk better. Also, you may want to consider making "Manchester Eggs." A Manchester Egg is made the same way as a Scotch Egg only the egg is pickled instead of soft boiled. It is really great with beer.

Love your channel. My mother has made more batches of pickled beets and eggs in her lifetime than anyone can count. She is known for her recipe and makes them for weddings and other celebrations. She has never used cloves in her recipe and I would bet that the dried cloves leeched into the water and turned your eggs brown. My mother's eggs are the most delicious in flavor and such a beautiful purple/pink color all the way through the egg to the yolk. Try it again in a small batch and next time, omit the cloves. I bet you will be successful.

If you were to break open your eggs into muffin tins or equivalent, you can freeze them solid then move to containers to be keep frozen until needed. Then just thaw them out and good as new.

It always makes me happy to see how well fed and cared for your chickens 🐓 are! ♥️

As ever, a great comparative video with educational pointers. These eggs were limed, but not waterglassed. Lime Is a calcium compound, whereas waterglass is a silicate.

Hilarious how concerned Eric looked when he said "man, we've eaten a lot of eggs right now" 😂

@annetjievz

2 жыл бұрын

Yeah, between them and the dogs, it could have been a bit "ripe" in that little open plan cabin for a while 😜

@k.p.1139

2 жыл бұрын

@@annetjievz My thoughts as well...😂🤣

@traceymclennan8714

2 жыл бұрын

Funniest Video ever

@sherwpinkhair

2 жыл бұрын

😂😂😂

@holladaysfantasy

2 жыл бұрын

Dutch oven championship….. Round 1

I've made pickled eggs for 50 years. I do regular ones and beet eggs but with those I use the brine from the jars of pickled beets that I canned the year before. As we eat a jar of beets I make a jar of pickled eggs. They seem to keep their color.

@latoshastanfield5523

Жыл бұрын

With a name like Brenda Lou, I know you ain’t lying. Please make a video.

@gathercreatelivewithleslie8340

Жыл бұрын

Do you just pour it over the hard boiled eggs after reheating and then waterbath ?

@TheSpidersoftheworld

Жыл бұрын

@@gathercreatelivewithleslie8340 heat it up until it begins to boil add your dill and pickling spices cut peppers etc. put the hard boil eggs peeled in a jar then pour the brine over the eggs you want the brine to come to the top of the jar place the lid on it and allow to cool it will create a seal then store in the fridge for 1 month .

@steveandrews8301

Жыл бұрын

@@TheSpidersoftheworld They'll keep for much longer than a month as long as you keep them refrigerated.

@TheSpidersoftheworld

Жыл бұрын

@@steveandrews8301 thats how long i let the eggs merry before i eat them :)

Thank you! Thank you also for showing the failures as well as the successes. They can be just as educational. Have done pickled but not lymed.

I made your Asian pickled eggs about 6 months ago. That may have been a different recipe than what you used in this video. At any rate, they were The Bomb! Sent a jar of them to the winery where my daughter works and the chef said they were, “ Badass”. Guess he liked them! I loved them! Also made the classie recipe. They were good too but that Asian recipe has me wanting to make more!

@pollackmorgan3149

2 жыл бұрын

Hello how are you doing hope you're safe over there??

This brings me back. There was a gas station down the road from where I grew up that used to sell picked eggs. They were purple and delicious. They used duck eggs instead of chicken eggs. So, for a long time growing up I assumed that duck eggs were naturally purple. lol

We did the lime water back in the 50s and up until the 80s. We used 2 gallon crocks with wooden tops. The 5 gallon crocks were for kraut and pickles. The plastic may be part of the problem too.. On one of your fishing trips if you can get 50 to 60 pounds of oyster shells and smash them up finely, mix about a cup a week to the chicken feed will help with harder shells.

@joycehaines2055

2 жыл бұрын

Used to buy oyster shells an mix with my chicken feed. Used scraps alot to why I never did compost, trying to learn more sustainable ways in this time in history. At 77 I thought things would always be the way I understood but learning new things is fun. I admire you both.

@src3360

2 жыл бұрын

My grandmother would save the shells and feed them back to the chicken and quail they raised. She also would soak the shells in white vinger, they dissolved then she would pour some of it in thier water or on the feed. She also had 2 or 3 water buckets. One always had a bit of vinegar in it and the others were plain. I dont remember her reasoning tho. She had wild peacocks for years and they would drink and eat the same stuff as the other birds. 🙏🏼💕💦

I started watching from the "Pickling 350 eggs", curious as why someone needed to pick that many eggs. Then the second video was the Flying to the remote cabin. Like a puzzle, there were missing connections, and after watching 300 videos I am all caught up. Took me a while to watch all of them, but it all connects to a beautiful and wonderful story. And with this video, it comes to a full circle from the first video "Pickling 350 eggs..." Thank you for sharing your adventures.

@amy3458

2 жыл бұрын

Beautiful comment. 🙏🏼

Thank you for showing us the ones that didn't work out. It's useful s sometimes when things don't work you think it's just you but it's just part of life. Great video

I would recommend buying Gamma Seal Lids for the 5 Gallon buckets. They’re so much easier to use.

@atlpeech26ify

2 жыл бұрын

I was going to suggest the same thing. Those snap on lids are a pain

@ashfaqkhan3286

2 жыл бұрын

Hi i would come your city pls replay

@FloridaDaybyDay

2 жыл бұрын

Those Gamma Seal Lids are more expensive than the buckets, like $7.00 more expensive at Tractor Supply, here in Florida.

Egg-cellent episode. Love your channel. Best channel on all of KZread.

I am passing away at Arielle "I think not." 🤣 you guys lean so heavily into game foods and crazy flavors it's made me think so many times over about my texture pickiness. Usually it's got me feeling like I need to step it up and stop being "a wuss." Thanks for the reminder today that it's okay to be a little "nibbly" sometimes ❤🤘🏻

Hello there 🙂 I love watching your videos, whether it be background noise while I'm cleaning at home or just binge watching them 😄 and plus I always learn something new whenever I watch your videos.. I was excited to watch this one because I remember watching the first part of this when you first made these earlier this year, so glad that it worked out and glad that you can make adjustments next year 😊 🙂

I was eating scrambled eggs while you opened the green egg 🤢 needless to say the dog got the rest of them...... very happy not to have smell-o-vision

@willowhere

2 жыл бұрын

🤢🤮🤮🤮🤮🤮🤮

@najimahaidar2674

2 жыл бұрын

🤣🤣🤣🤣

@bharatikulkarni1969

2 жыл бұрын

🤣🤣

@Deklectic

2 жыл бұрын

But the funny thing is ONE DAY most likely when we are in our elder years Smell O Vison will be a thing.. Devices will come with it to give the FULL experience.. 🤣🤣 Seriously though humans couldn't even begin to imagine Bluetooth, WiFI at one point yet it exist in this particular time period.. So ANYTHING is possible.. I hope I still have my mojo by then.. 30 now thinking about it.. 😬😯

@poonamwalia1845

2 жыл бұрын

🤢🤢

Thank you for proving that we can learn more from our mistakes than our successes. Not too many people like to show the results of mistakes, but I learn a lot more from my mistakes - definitely!

We have 1 year old water-limed eggs. I have been making egg bites in my pressure cooker with them. I soak them in lukewarm water for a few minutes before cracking them open so I don’t get any of the pickling lime taste. They are excellent!! Smaller containers are definitely better.

@pollackmorgan3149

2 жыл бұрын

Hello how are you doing hope you're safe over there?

This is such an awesome an wholesome video. The positive and healthy vibes of you two are i'd say the main ingredient to this video, and then the fun results with the eggs. Thanks for uploading this & keep being awesome !

I've successfully water glassed eggs up to 8 months. You didn't mention not to wash the bloom off the fresh eggs. Egg shells are actually porous so if you washed some of them, the bad egg would be able to contaminate others. When collecting eggs, if any are schmutzy I wash and eat them first. Eggs that come out of the nest clean can be preserved unwashed.

When your working in any kitchen with many eggs you learn very early on to have a dedicated egg cracking bowl lol, so crack your eggs into a separate small bowl, then add it to the batter/rest of them and repeat. Means one bad egg doesn't spoil the rest of the good eggs when your cracking multiples.

Loads of useful info from yourselves and Roger Farmer. Thank you for sharing.

my Grandmother had a Farm and waterglassed her eggs. My mother did the same thing. So,we had eggs for cooking and baking all winter. I am sooo happy to see, that water glassing is still being done. Love your channel….Many things that you do, bring back memories.(Our waterglass looked different. It was milky and the consistency looked like gelatin.)

@SimpleLivingAlaska

2 жыл бұрын

I wasn't aware at the time we technically did not waterglass the eggs, we preserved them in lime water or calcium hydroxide. I believe waterglassing specifically uses sodium silicate which may be why they looked different.

Just ideas regarding the chemistry and biology from watching this: I was thinking that growth of bacteria and fungi in the water would be a contaminant on the unbroken eggs to some extent as the shells are not impermeable and that the nutrients from the broken eggs probably added to growth of organisms. Probably not too many things can grow in such a basic solution, but adding all that protein from the broken eggs would likely aid anything that would as such microorganisms would require fuel and nutrients to thrive. Using distilled water to start might also aid, but some nutrients would likely be dissolved into the solution from the eggs over time as well and you would probably want to add the lime to the water before adding the eggs as distilled water would cause water to pass through the semipermeable membranes on the eggs and damage them for storage as water passes from the more pure side of a semipermeable membrane to the side with more stuff dissolved in it under such circumstances, although this can be reversed by using water pressure as is done in desalination plants now days, at any rate I digress from the subject at hand. I am thinking that half gallon canning jars like the small one they made would be better as they would allow for a reasonable quantity of eggs and you would not unseal them too far before you use them and if one egg were to break it would only risk a smaller number of eggs. I would boil the water and add it to the jars and add in the pickling lime, probably a bit heavy to ensure a saturated solution, and cool the water. That way it would have killed most microorganisms and I would have a saturated solution of CaOH with some surplus undissolved CaOH on the bottom. Where I am at I have a kiln, so making CaOH (CaO formed by baking off CO2 and CaO added to water forms CaOH) from CaCO3 is not really much of a cost. I would not leave it open to the air much as CO2 reacts with lime water to make it cloudy and eats into the reserve of pickling lime at the bottom, eventually the solution would become less alkaline and more prone to growth of microorganisms. I would then add the eggs such that they remain covered by the water and quickly cover with a canning lid and ring to roughly seal it, though perhaps a plastic lid and rubber seal would work as well and avoid corrosion of the lid. The purpose in covering it and roughly sealing out the air is to protect the lime water from air which contains CO2 which reacts with the CaOH over time to form CaCO3, and if your supply of CaOH in the solution is consumed in this way, your eggs would likely spoil rather quickly as lowering the Ph of the solution would enable more types of microorganisms to survive in the solution. I would be curious what the Ph of the solutions are in your two buckets relative to each other, as intuitively I would guess that the smelly bucket has a lower PH now in part due to growth of organisms. Hopefully doing all that would protect the eggs and solution from contamination and the smaller batches would hopefully mean less breakage and wastage, and if some occurred it would only impact the smaller batch in its jar. Anyway, just my brief thoughts on this. I had no idea that you could actually preserve eggs this way for so long. While I did not know about this, I would guess this was quite common before refrigeration as you could pickle the uncooked eggs in such a way and store them in ceramic pots for your army or whatever even in medieval times, and once someone learned this method the knowledge would spread rather quickly because of its obvious utility.

Happy Thanksgiving. When the 2020 Covid pandemic happened, we had a hard time getting eggs. Once we got some, we opened them and place one egg in a cup cake or muffin tin, 12 eggs per tin... froze them, then popped them out into a freezer bag and they kept for 3 months. We only took out what we needed the night before. They had a little water but they were pretty good. Thanks for sharing what you did with your eggs.

I like you show. You work so well together No yelling. Fun to watch.

I love all of your no nonsense videos. I watch several off the grid channels and I must say your videos are the best.

Hello, love your channel. I know that you've mentioned that you don't buy pasta. But I've wondered if egg and flour pasta wasn't originally invented as a way to store eggs for the winter. Those recipes use a lot of eggs, and once you dry the pasta, you can store it for months.Moose stroganoff??

@hermithillfarm1123

2 жыл бұрын

Yes it was. If you watch AcreHomestead she discusses this as she is making pasta

@bluesoldierette

2 жыл бұрын

Yes it was meant as a preservation method for eggs!

@Userxyz-z2d

2 жыл бұрын

Eggs are healthy, white flour not so much. Yes making chocolate bars is a way to preserve sugar!!

@Lunchpgap

2 жыл бұрын

@@hermithillfarm1123 wow that is interesting. never would've thought.

@WASABINIQABII

2 жыл бұрын

Sounds delicious

It's wild to think I watched you all pickle these eggs! I look forward to your videos every week and Arielle, your word creations always crack me up! No pun intended 🐣

Your channel is the best! My favorite.. Keeping it real. You feel like family. You are appreciated.

I want to try this, but looking at what you've experienced I'm wondering if the better option is to just store them in regular-sized canning jars so that if you have a batch that goes bad, you don't lose so many

@smas3256

2 жыл бұрын

Read the success stories and recommendations in the comments.

@lunabeta3516

Жыл бұрын

For us, we use glass containers. No more plastic.

Oh my goodness. I can’t believe Eric opened that in the house. Can’t even image the smell

@Alan.livingston

2 жыл бұрын

Many moons ago I was a grill pig at McDonald’s. One breakfast shift I cracked a rotten egg on the grill and the smell was like nothing else. The whole kitchen reeked. Had to clean the grill to get rid of the smell. 🤢

Egg shells are porous so my suspicion is that once the cracked eggs began spoiling and tainting the water, the "good" eggs began to absorb gases through the permeable membrane inside the shell. Don't know if you candled the fresh eggs before adding to the bucket which could detect hairline cracks, but that might help.

Glad to see your side-by-side comparison! Thank you!!

Thank you for doing such a thorough video!

Feed your chickens warm wet mash every day once a day & set a timer for the lights to come on at the same time in the morning so they get use to it. You will have eggs. My gram was a chicken farmer & did this & always had eggs to sell.

@curiouscat3384

2 жыл бұрын

Yup. Hens need 14 hrs of light per day to lay eggs. My girls lay all thru winter with just a night light on a timer in the coop (small 6 x 8)

I am surprised what a wide range of outcomes there are in this style. Fascinating as ever. Thanks for sharing, have a good week, and be well. :o)

I learn so much from this couple high energy much wisdom !👍

you should RINSE THE LIME FROM THE SHELL BEFORE CRACKING

Love pickled eggs, years ago, you could go into a pub, order a pint, packet of crisps & a pickled egg. ( they'd put the egg in the crisp bag). A few drops of soy sauce on a fresh hard boiled egg (halved) is lovely.

For anyone wondering what video they were referencing , about when they made their pickled eggs, it's this one (so you don't have to search it): kzread.info/dash/bejne/hYZk1qpyg9zNmtI.html

Thank you very much for showing this!i sure will do this !Thank you

Missed the converstation between two of you.:) Its like a theraphy when working with complex tasks. Thanks for bringing the day to day activities and nature close to the remaining ones in the world.

If you ever ever ever feel like investing seriously in a freezedryer .. Living Traditions Homestead channel say that egg preservation through freezedrying is the way to go if you are not looking for the egg to still look like an egg. Check their video if you're interested.

I've only recently learned about water glassing as well. Super appreciated how you shared your findings! Very casual, yet so much information passed along. Very surprised you were brave enough to open those bad eggs indoors!! So sad about the missed batches, cause that is a lot of eggs! But super great learning experience! You'll know where to go better next time

@sunnyinrtrx7247

2 жыл бұрын

These are NOT "waterglassed," they are limed. She said it right the FIRST time, but other commenters have noted that liming and waterglassing use two COMPLETELY different chemicals and have a completely different level of reliability, as well as very different results. Waterglass is done with sodium silicate, liming with calcium hydroxide. They're fortunate -- living with short, not hideously hot summers, they had better luck with liming than those of us in the lower 48 generally have. Waterglassing is pretty reliable for those of us in hotter climes, but all preserved eggs do better when kept cool.

@poonamwalia1845

2 жыл бұрын

Ty

This was very VALUABLE. I have seen another video or 2 on glassing eggs but nobody has mentioned cracked eggs or any failures. You have saved me from loosing eggs. THANK YOU.

@SimpleLivingAlaska

2 жыл бұрын

After more speculation I think a few factors were at play, contributing factors could have been thin egg shells, maybe they sustained small cracks I didn't see during collecting and/or I didn't weigh the calcium hydroxide correctly. All and all we really enjoy having these eggs to pull from and would absolutely use the lime water again. I was surprisingly able to salvage about half of the "bad batch" lower down in the bucket where the lime settled.

You guys are so much fun to watch!💗

With the thinner egg whites, to poach, take a metal soup dipper, spray with oil, drop in an egg & dip the bottom in boiling water takes a little bit but it holds it all together Love you all, so happy for a download today, Happy Thanksgiving 🦃🍽🍁

@momkatmax

2 жыл бұрын

I have heard waterglassed egg whites were not great for meringue.

@perstephanies

2 жыл бұрын

This is my preferred method for poaching eggs too.

I had no idea you could preserve eggs that way. Amazing

Wow,really appreciate to keep chicken area clean and having extra care for chickens.Thanks for sharing this beautiful video for preserving eggs for long time.Keep cooking,working and smiling.

This was so good to watch, so educative. Thank you both!

Tried pickled eggs 1st time in my life watching your video (pickling in the snow). It came out really good! Soy Sauce (and miso) contains Koji (rice that have been inoculated with a fermentation culture) and that does tenderizing work for sure. So it's understandable how it ended up. Anyway I learn so much from your videos all the time and thank you! Stay warm in winter time over there!

@39dbr

2 жыл бұрын

Thats what I was thinking, soy sauce is a known tenderizer

Have you considered dehydrating eggs, then grinding it into a powder? You can reconstitute it easily for scrambled eggs.

yo guys this kind of stuff is incredibly useful. you can read about all these things, but to actually see them in action really adds a ton of value. going into this i honestly would have probably just hard boiled and pickled, as the lime method just naturally made me apprehensive. seeing the actual results with your own eyes though totally gives you that added confidence that this is an effective method. keep up the great work

really neat you guys did this. Best Ive seen on giving me a real example!

Tip for y'all. When poaching do everything you are doing now, but also stir your water into a cyclone just prior to adding the egg. It's supposed to hold the egg together better which it does for a fresh egg so I am thinking it would improve it for a preserved one. I think the beet one went brown because of the cloves. Maybe try it again, but without any other color added like cloves or lots of fresh spices. That should keep the purple color for you. All in all this was super interesting. Thank you so much!

@thatsalt1560

2 жыл бұрын

Don't poached eggs need to be fresh? These preserved eggs seem like eggs that stood for a while. Those just spread the white all over the water.

@toddswenson9137

2 жыл бұрын

the poached egg vortex works ,but you've got to do it just right, it's a trade secret@@thatsalt1560

@toddswenson9137

2 жыл бұрын

I was going to mention the poached egg vortex, but you beat me to it.

@rubygray7749

2 жыл бұрын

Even better is to crack the eggs into a cup first, then slide them into the stirred boiling water whirlpool, cover the pot, allow the water to heat up again to simmer, then turn off the heat and leave for a few minutes until cooked to your taste. There is less frothing this way, but it is true that poaching is much the best with very fresh eggs, whereas hard boiling works best for older eggs, as they are then easy to peel, whereas fresh eggs are not.

@TheJimprez

2 жыл бұрын

That only works for one egg at a time, since they wind up in the middle of the funnel. When poaching, simmer the water, do NOT boil it, and use a bit of vinegar in the water (it coagulates the seeping egg whites) OR use the funnel method, you don't need both. I just use my spoon to keep the eggs together and nicely formed. Just saying. I'm a Chef in Quebec and I did a LOT of breakfasts and eggs bene. When I expect a group or LOTS of poached eggs, I do them in advance. I undercook them just a bit and shock them in ice-cold water then put them in a container filled with cold water. When it's time, you just drop them in hot water to heat them up for a minute or two. THAT is the perfect moment to take out your SOUS-VIDE gadget and get them always just right, by controlling the water temperature. The egg yolks and whites do NOT turn solid at the same temperature. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F. So keep it at 148°F and you will ALWAYS have perfect runny (Mollets) poached eggs. Even if you forget an egg in there, it will NOT overcook. And you can get one of those tools, for under 100$. You can use any pot, pan, or container it fits on, and you don't need vacuum-sealed bags for those eggs.

I really enjoy your taste tests and the descriptive comments of the flavors and textures! Please keep these episodes coming as I am intrigued about your home grown culinary experiences!! Thanks for sharing, love you two!!!

I sliced and boiled my beets in the water/vinegar/sugar brine and then added the brine and the sliced beets to the jar with my eggs. It's been about 5 months and the water is still a really pretty magenta color. :)

@pollackmorgan3149

2 жыл бұрын

Hello how are you doing hope you're safe?

You two are my heroes, love to watch the things you try.

@pollackmorgan3149

2 жыл бұрын

Hello how are you doing hope you're safe over there😊😊😁

We live in Wisconsin & we were used to putting out fresh water several times a day for the birds & critters that eat in our yard (yes we feed wildlife from deer to turkeys etc. 365 days a year). We got a warming system that is solar powered for our birdbath & the dish/pan that we keep at ground level. Might want to try that for your chickens. Grandma kept water-glassed eggs & only used them for baking or if she was breading something for frying.

You two are a lot braver than I...... I would not feed any of those eggs in the bad water to my dogs.

@BakingRecipesManisha

2 жыл бұрын

That's not brave

@jerrylisby3440

2 жыл бұрын

It's okay they check them first.

Wow, thank you so much for sharing your egg preservation secrets with us! I learned a lot, and I can't wait to try out some new experiments next year! Great work, can't wait to watch more vids.

Just from theory from a science student- When some eggs cracked in the bucket, u should have removed the non cracked ones, rinsed and changed the water with fresh CaOH2. The few cracked ones enabled bacterial culture to take over. Also, better to well cook the water glassed ones, dont take chances with runny yolk. Also, a theory as to why even eggs on top cracked could be due to hypotonic solution.... there was probably less dissolved calcium hydroxide( too much deposition at bottom) and eggs absorbed water and grew in size and cracked..... could happen if ur water was more acidic which could be because the bacterial growth from few cracked eggs actually produces acid that would neutralise the lime. So a self reinforcing cycle occurs. So, better to use distilled or boiled water.

@SimpleLivingAlaska

2 жыл бұрын

We appreciate that 😀

This video is both interesting and informative. It gives an honest opinion of the various methods thus enabling us to make an informed decision on how to store our eggs long term and avoid disappointment. Thank you. I learned from my mum always to crack eggs (even super fresh) one at a time in a small recipient before mixing with good ones to avoid having to throw the whole lot away in case of issues.

Thank you for showing the bad stuff that can happen. It’s very very important and helpful to us newbies.😅

Thank you for sharing this. We’ve learned a new thing from your channel. Keep sharing your farming experience.

I've been waiting for this update after watching the pickled eggs! Those glass eggs are seriously so amazing and I love that it allows for fresh eggs to add to breakfasts and baked dishes. If y'all wanna poach the glass eggs, maybe try gently swirling the water? It will kind of create a vortex to hold the egg whites together a bit more. Awesome video!

Your new lyming process is very similar to the base process for making the iconic Chinese 100 year-old eggs (minus the additional next core step of packing them in clay). You should try making a small batch of those next year, especially since you guys seem to really like flavorful foods.

I love that you share the successes and the not so great successes lol. Your videos are great.

@pollackmorgan3149

2 жыл бұрын

Hello how are you doing hope you're safe over there?

Wow! I never knew about this. Thankyou! ❤🙏

Thanks for showing this! I've seen others mention this but haven't seen anyone do a taste test or show what happens when it goes wrong.

Happy Thanksgiving, love watching you guys! Stay safe, and enjoy your day!

This is great. And lots of helpful tips below.

I love watching your videos and seeing how you are doing while living in Alaska.

You ever thought about getting one of those solar /wind energy water heating elements for livestock water sources? You could catch water run off from the roof, have a rain barrel inside and hook up a wind of solar energy water heating element. Just an idea don't know if it would work where you are

I made the spicy ones and they're the best I've ever had. I used a LOT more peppers in mine and I was blown away at how good they are. Thank you for sharing

Love how thorough you videos are. Keep up the great work :)

Incredibly helpful video. Thanks for sharing your experience!!!!

La verdad no tenía idea de que los huevos crudos se podrían preservar tanto tiempo. En mi niñez en casa teníamos unas 100 gallinas y muchos huevos que vendíamos. Entonces, a veces se nos confundían los huevos frescos con los huevos no frescos y aprendimos que para saber eso, simplemente hay que ponerlos en un recipiente con agua y los que flotan son los huevos añejos que sólo servían para ser cocidos y los huevos que quedaban sin flotar eran los huevos que tenían menos de una semana. Años más tarde, descubrí que ésa era la manera como en la industria se verifica la antigüedad de los huevos. Claro, el clima en Chile difiere mucho al de Alaska y eso hace que los productos orgánicos no sean muy durables. Interesantes recetas para preservar alimentos y se agradece que nos cuenten sus experiencias porque ésa es la forma en como desde siempre la Humanidad ha ido adquiriendo conocimiento. Felicitaciones.

Happy Thanksgiving kids🥰 OMG I can’t think of too many things worse than rotten eggs! 🤢 Next year try more beets. I’m not sure you cooked your beets before pickling but I use cooked beets and mine stay purple.🤷🏼‍♀️

I believe that pickling lime and "slake" lime are the same thing. And if I understand correctly, slake lime is what's used in concrete mixtures and can be purchased in much larger quantity bags from construction supply stores much cheaper than the smaller quantities that are typically found with home canning supplies. I have been experimenting with pickled eggs and been meaning to try my hand at waterglassing so thanks for this video.

Amazing video! Love for Sweden ❤🇸🇪

Happpy Thanksgiving . Years ago I knew a family that use drip their eggs in wax 2 times and dry. Then let them set out for up to 10 months before eating or using them. They lived in Montana.

Very interesting as usual you do a good job explaining everything.

Wonderful to watch and informative.. many thanks!

really appreciate your insights on this process and the taste testing.