240-Year-Old Recipe for Pickling Eggs - Historical Food Preservation

Here is another video that is part of our 18th century food preservation series. It is a very simple method for Pickling Eggs found in the 1777 edition of "The Lady's Assistant Cookbook." Whether you use these eggs as a garnish or as a dish by itself, this recipe makes stunningly colorful and delicious treats.
Link to Recipe - books.google.c...
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Link to Jar www.townsends....
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[@MartKencuda]

One of the many things I love about these videos is that you don't hold these recipes hostage. What I mean is that you suggest to use a product that you sell, but also give us alternatives in case we don't want to or can't buy the product. It's very commendable and really shows that you care more about spreading the information and experience rather than selling something.

[@diogeneslantern18]

"Hold a recipe hostage" is a really nice expression

[@SewardWriter]

I have to ask, are you a rabbi? I doubt you're my rabbi, but....

[@Sasquatch_Driver]

@@qte5530 read the Dean Koontz Frankenstein series huh?

[@chenrobbins]

@Malicious Troll derp

[@pavithrasridhar2189]

I love the way you wrote

[@philcurry4959]

Your videos are more effective than therapy, Mr. Townsend. I always feel so relaxed and pleasant after taking a little mental vacation to simpler times on this channel.

[@joeshmoe6930]

Makes me sad. Wish I lived back then. It's weird missing something you never knew. I still watch the channel all the time.

[@dark6.6E-34]

@@joeshmoe6930 do you really wanna live in a time when your #1 life goal was survival?

[@KasranFox]

You're one of the most pleasant people I've seen on KZbin. I've learned so much just from a small handful of your videos, and I already have a whole bunch of recipes I want to try. I want to savor the flavors and aromas of the 18th century!

[@sorensiris1381]

This guy is on par with Steve1989MREInfo

[@KasranFox]

@repentandbelieveinJesusChrist9 bro this is a pickled egg video

[@K80420]

Pickled beets and eggs are a family specialty. Loved this!

[@wisewomanhealing]

If you don't want to use smashed bugs to dye your eggs, try the papery skins from red onions. These are used to dye eggs red for Pascha (Orthodox Christian Easter). While we do it to the outside of the shell, I don't see why it wouldn't work the same as in this recipe.

[@christianmaltais]

Great tip, thanks!

[@Saiyan_Goku]

I really like seeing how much you care about history and your channel. I wish more people enjoyed their work like you do

[@dreamfart2u]

how were you able to harvest those eggs when chickens in the 1800's were seven feet tall and strong as three men

[@chrishall2594]

the same way they are now. we send in the hagridites.

[@Serjo777]

The who?

[@angeltsouris8632]

No, not The Who. The hagridites.

[@TheHamadanners]

bwahaha

[@iliketheodds2575]

The Townsends do make great pickled eggs. They might be related to Pete.

[@infoscholar5221]

So I'm about to pickle eggs, and a google search for an offbeat recipe brings me directly to one of my favorite channels' older videos. Excellent!~

[@frankienorbertsteiner8167]

It's called...Algorithm.

[@Sorenxdd]

Missed opportunity,eggcellent

[@Ammo08]

I love pickled eggs. When I empty a jar of dill pickles I save the juice, and pickle some eggs..no one else in the house eats them, so I'm happy...

[@jackhazardous4008]

Makes your farts reek like hell tho

[@bobrickleson2087]

Hahahaha

[@mikec.4343]

I do the same but with the brine from hot cherry peppers!

[@CalebP618]

I do that to my eggs. My dad does too.

[@razorransom1795]

Eh, I actually prefer the homemade pickled beet version but dilly beans are always epic. Can't wait till mine are ready in a few more days. 😌

[@CynHicks]

You sir are one of the few YTrs I immediately give a like before watching. What that means is that you are awesome at what you do. Perfection really.

[@JCole78]

I recently discovered your channel, and in the last two days I have watched several of your videos. I'm a huge history buff, and I especially have had fondness for Colonial America since I was a kid. I look forward to watching more of your videos.

[@WhatIveLearned]

I love this channel

[@111ermichigandergirl7]

What I've Learned me too if my dad was alive he I know would love it too we so be trying out the recipes n such.

[@joaquimrodriguez8961]

me to.

[@peterdammeliusosterode3424]

As a Swedish museum curator and cultural historian, I can only agree. An amazing series and business. In addition, it is largely applicable to most European conditions. Continue like that.

[@SkateBox900]

Me too.

[@AndrewScott1337]

right? it reminds me of PBS shows.

[@Art-qy6gd]

A little secret. Boil onion peel with your vinegar and water. It'll color them and give them onion flavor. Is how we make them for Easter

[@Cain-IVI]

But onions taste nasty

[@blickluke]

Nah man , Brits love pickled onion much more than most, always surprised it isn't more common in the US considering the US is an ex British colony

[@EffectPlaceboThe]

@@blickluke I know more people that don't have English ancestors than people who do. (around here it's mostly German) italian, Swedish, norwegian, polish, Finnish, Lebanese, African American, Swiss, Ukrainian and yes UK (English, Scottish, Irish, Welsh) those are just the main ones in my state (Michigan) pretty sure you don't have a clear idea of the ethnic makeup here

[@mbr5742]

@@Cain-IVI Raw onions on dark bread with butter (salted) - delicious

[@Johntend0]

Î Bäbçõćk Midwest has no Asians

[@elizaalmabuena]

I usually just leave them in the vinegar for an hour or so and love to use them on ramen. Malt vinegar is definitely amongst the best choices, a mix of malt and cider is pretty good too.

[@germanshepherd13]

beet based pickled eggs are as common in PA as bread. the PA Dutch and Amish are known for this and basically anyone in most parts of PA make their own version. Will have to try this new old twist!!

[@algator55]

Really appreciate this video Jess I was looking for a recipe for pickled eggs and they were all 30 minutes long and I trust your videos you put out more than anything else👍

[@SubdolphinX]

For years I struggled with hard-boiled eggs that pulled apart when I peeled them as the shells stuck. Then I watched a KZbin video that suggested bringing the water to a vigorous boil first and then dropping the eggs in boil them for 15 minutes and then quench with cool water. I peel them under a little bit of running water breaking the shell gently all the way around and the shell usually falls off in one or two pieces. Never ever had another hard boiled egg mess up on me again!

[@MarkoHolopainen]

I saw a few years ago that if you use a metal spike to make a single small hole in the bottom of the egg before you put into the water to boil the water is able to enter the egg shell and makes the white pull away from the shell making it easier to peel , The Japanese use this technique for making the garnishes for their Ramen noodle dishes

[@charlesfaggart8546]

Thank you for making these videos. As a chef and someone who loves history, I find these fascinating.

[@Ma007rk]

All I have to say is wow.......Just wow. I made some of these pickled eggs about 2-3 months ago. I've been eating on them for a little while, but I had some other pickled eggs that I had made about the same time and I've recently came back to these eggs, and I'm absolutely amazed about how good they taste. IMO, it takes at least 2 months for the flavors to come together. It's like the longer you wait for these eggs, the better the taste is. I'm sitting here looking at a half gallon of them that I think i'm going to crack open. Not only do they taste good, but they're all so good for you. Thank you for the recipe. The last time I use beet juice, but I think this time I'm going to use cocineal.

[@GforGranata]

Fresh eggs are really hard to peel but if you put some baking soda in the water before boiling them, it makes them peel easier

[@CrustyOlSalt]

I use week old eggs for deviled eggs for that reason.

[@argoneonoble]

'Food preservation techniques, if done poorly can be , ahhh, . . . bad for you. ' Just say it, John: it can be DEADLY.

[@firecrow7973]

i little dysentery never hurt anyone

[@cthomas7129]

Crossing the road can be deadly too

[@horsenuts1831]

From a time when people had common sense and didn't have their lawyer's number on speed dial. Even within my lifetime my Grandmother never had a fridge and would scrape the mould off the top of an elderly pot of jam that she had in her pantry.

[@cthomas7129]

I was born 89 to aworking class in a rural area, we bottled and pickled all-sorts of stuff. Occasionally we would get the runs off a bad decision. Fortunately here people cant sue others for providing information that you choose to conduct- no disclaimers needed.

[@bloodyhell8201]

@@horsenuts1831 of course they didnt have their lawyer's number on speed dial, they had no phones.

[@notasb4]

Growing up in Kentucky I walked to the old country store and got pickled Bologna and pickled eggs a lot and none of that stuff was ever refrigerated, it was kept out on the counter in a jar and when I would go in and get one the man would just get it out and hand it to ya in some waxed paper. I never got sick and I, alive to tell ya about it somehow 🙂

[@GypsyBrokenwings]

I agree. They didn't have refrigerators back when they started making pickled eggs. You don't add water to the brine for one, like allot of recipes call for. They were a bar food and on the counter with pickled pigs feet.

[@davefarley4318]

@Gypsy B Exactly

[@JeremyNyberg]

vinegar is basically a disinfectant.

[@crispylizard4348]

@@GypsyBrokenwings yeah we don't do water either here in florida my grandma would make these with the vinegar spices salt and that's it while we did leave it on the counter to pickle once it was done we put it in the fridge you can eat em room temp but I always enjoyed em cold like the rest of my family so we'd pickle them in the room them put them in the fridge after about a month(idk if it's actually a month I just know they're pickled by the time we come over)

[@joeshmoe6930]

Same here. All but the pickled bologna. Never was a fan of that one. Pickled polish sausage however, yum.

[@joegarcia1674]

You all are awesome folks. Thank You for sharing your passion for cooking.

[@umarabdullah5510]

This is the most interesting cooking channel on KZbin. Good job, Townsends

[@johndolan513]

As a teenager, there was nothing more fun than pickled eggs, some beer and a Bic lighter, but than, I wasn't hugged enough as child.

[@Lunaxire]

~hugs~

[@klincecum]

With you farting all the time, I can see why not.

[@greyk610]

Why

[@Xenibalt]

sounds like most people EDIT: that doesnt make it a good thing either

[@oldironsides4107]

Lighting his farts on fire.

[@Underscore23]

This channel is extremely informative. The methods for preserving food without a refrigerator are something that people take for granted with today's preservatives but in a year or even months of a disaster, this is definitely good to know. Excellent channel!

[@wbrito8617]

@@SimonWoodburyForget o......k...... .....

[@bakonax7080]

@@SimonWoodburyForget the hell are you on?

[@jackhazardous4008]

@@SimonWoodburyForget Maybe if you live in the first world, but not everywhere has an abundance of power.

[@NamelessMalazan]

Simon WoodburyForget I bet people think you’re a blast

[@paulsmith3128]

@@SimonWoodburyForget Power is abundant. Always has and will be. This is what they will not teach us so we will have to pay them for it. I understand what you are saying.

[@chimpaflimp]

You'll find a jar of those (minus the red colour; never seen that before) on the counter of every fish and chip shop in the country. The amount of eggs in the jar never seems to go down either, which is mildly terrifying to think about.

[@FrikInCasualMode]

Most probably they have a big batch ready in the back, and just transfer eggs to the jar on the counter to top it off.

[@MisterBones2910]

+Frik Na Iuzie Imagine the ones on the bottom.

[@jic1]

Frik Na luzie In every English fish and chip shop I've ever been in, the pickled eggs have been bought from a wholesaler. There my well be shops who pickle their own eggs, but I've never seen it.

[@MrJreed1000]

Its leprechaun magic....legend has it.. everytime u eat one egg.. its instantly replaced by the magic in the jar...

[@dubthabreak]

Just like thé ones in Moe's bar in thé Simpsons 😂😂😜

[@RRaucina]

Hibiscus flowers make a fine colorant for eggs. Also, dried elderberries.

[@bethanydavis9023]

Or Blackberries or beets. They stain alot.

[@ralphthebulldog5163]

Will this recipe work the same if i'm in shorts and flip-flops?

[@missmonasuzette]

Am I the only one that finds this comment hilarious? LMAO

[@stevetaylor9265]

Yes I have done it in a banana thong with only minor issues boiling the eggs.

[@jll5446]

Steve Taylor well historic clothing adds more flavour

[@lonebikeroftheapocalypse9527]

Of course not.

[@FlameDarkfire]

That’s fine but your farmer ancestor will stare disapprovingly at you the whole time

[@SuperMacDaddy66]

I use beet juice and apple cider vinegar when I pickle eggs. I put the beets on top of the eggs to keep them under the solution and mine only take 4 days to pickle. I am excited to try this recipe. I enjoy trying new things in the kitchen, especially something from the past like this!

[@TheProfitOfDoom]

I left the mace out of my batch,.and instead of peppercorns, I used nutmeg and distilled vinegar instead of malt, and they came out great. minor edits can make all the difference though.

[@donmiller2908]

I love Claussen cold pack dill pickles. I can't remember the size of the container off hand but it's bigger than the standard glass jar you usually see them in and is plastic. I buy my pickles at Sam's wholesale club which I suppose is why they're in a larger container. It looks like it could easily hold a quart and a half of brine. So after the pickles are gone I throw a few extra cloves of garlic in with some pepper corns and pickling spice for extra punch and add a dozen hard cooked eggs. After a week in the fridge you have dill pickled eggs. If you like dill pickles you'll like dill eggs.

[@missladyhawke]

That's how I make my pickled eggs too, with pickle juice.

[@donmiller2908]

missladyhawke They're sooooo good!

[@VicodinElmo]

Pickled eggs are one of those things I despised as a child (but my parents loved them) and then, as an adult, for some inexplicable reason, I wanted to try them again. Then I realised they’re frickin’ great and can’t get enough of them!!

[@OffGridInvestor]

Remember how they say that eventually you become your parents?

[@giovanninadinca488]

Thank you for welcoming us, new on this channel! Great presentation I love it, I am a very nostalgic person so...thank you🥰👍

[@sifractusfortis]

John, thank you for citing your sources. I collect old cookbooks, so you provide me with regular things to add to my wish list,

[@jimborton1]

The gray area around hard boiled egg yolks is copper oxide and is caused by over cooking eggs or letting them cool too long. To fix this with contemporary store-bought eggs, bring your water to a boil first then carefully add the eggs with a spoon and return to the boil and cook for 12-13 minutes. (Set a timer!!!) Cool the eggs quickly under cold running water or an ice bath. This will prevent the copper in the egg yolks from oxidizing and forming the gray area around the egg yolks.

[@Zancarius]

If you don't mind modern conveniences, pressure cooking them beats setting a separate timer if you're using an electric pressure cooker. Not only do they come out perfect (the yolk is a uniform yellow around its periphery), but they're also significantly easier to peel. 6-8 minutes in a modern pressure cooker, depending on make, model, and lid design (experimentation is a must) with a quick release produces repeatable, consistent results. I've heard steaming them can produce similar results but haven't tried it.

[@ryandavis4689]

Swell set of knowledge. I've always been terrible with boiling eggs correctly. Thanks

[@BikingVikingHH]

Cooling too long? What does that even mean? You mean, taking too long to cool?

[@soybasedjeremy3653]

@@BikingVikingHH Just letting them sit there for a hour.

[@connersadreamer38]

I put my eggs in the microwave and BAM just like Emeril Lagasse 😁

[@eversolulu]

The thing I found that made the biggest difference in the ease of egg peeling is the cool/cold water bath after boiling the eggs, if I don't give the eggs that cold water shock, they become impossible to peel.

[@Jcolinsol]

Crack the shell and let it cool down in the cold water. That way the water gets in under the membrane beneath the shell and they slip right out.

[@DSpeir-pi6tm]

Yes, I drop mine in to a bowl of ice water . It's a big help .

[@panderson9561]

I've made pickled eggs for years. I found that the easiest way to crack the egg shells is first to hard boil the crap out of them. Leave them in the hot water until it's totally cool. Then place them back into the egg carton and leave them in the fridge overnight. Then they will peel with no problems. Also, if you poke a hole in the top and bottom of the egg with a toothpick, it will let more of the brine into the center, making for more flavorful eggs.

[@dradeel]

Leaving them in the hot water and thereby overcooking the eggs and making them harsh doesn't sound like a great way to ensure the shells will crack and peel easily. I've never had a problem cracking the shells after boiling for no matter how long. Just pour off the hot water, place your pan in the sink, let cold tap water pour hard into the pan and cool the eggs off for a minute or two, then you drain half the water out of the pan and smash the eggs all over against the inside of the pan. It'll crack and peel easily without any sharp edges piercing the egg white. This is what you'd do with soft boiled eggs, when you wanna make the best scotch eggs (leaving them as soft boiled as possible makes them perfectly hard boiled after finished frying). And the real difference is this: When peeling, just make sure to rip a hole in the inner membrane and peel from inside it, under water, and the shell will slip off easily. It's a breeze. Why people would have problem peeling eggs I do not know.

[@tookitogo]

Also, don't use very fresh eggs. A slightly older egg will peel more easily. (Let them go past the expiration date by about a week, in the fridge.)

[@Invictus702Infenso]

Never wanted to try pickled eggs, but now I want to.

[@MsDinoGal]

Me too! I'd never even considered trying them before now.

[@Jcolinsol]

They're good. If you like to eat a hard boiled egg with sale and pepper it's the same thing only the flavor is more evenly distributed and it's less messy.

[@DSpeir-pi6tm]

They are good, I use to eat them every day with my lunch .

[@The15secondsOfame]

The same for me myself as well. I always thought they were repulsive. However, his taste test aroused my curiosity. I'll be making a small batch to start with.

[@JohnSmith-ki2eq]

TIER zero they are soooo good, I will often have them with pickled and fresh veg over rice, it's a really quick and easy meal to make, it's also pretty cheap and very healthy. forgot to add that mash potato, cold cuts of meat and pickles is the best with pickled eggs

[@stewardofthetrees295]

i am OBSESSED with your videos

[@mikkelstargaard4422]

One of the differences between store bought and farm fresh eggs is the age of the egg when you use it. As the ehh ages, the air pocket expands, thus the egg does not stick to the shell or crack as much with store bought eggs. One way to circumvent this with farm fresh eggs is to age.the eggs for a few weeks, allowing for the air pocket to expand. You can easily check this by canceling the egg with a flashlight.

[@imakedo4407]

I subbed because of this video. I look forward to catching up on the rest. That knife is lovely. Would like a closer shot of that at some point.

[@banhatlessducks]

This man has a way of making gross sounding stuff seem really good hahaha great work as always

[@seanonel]

John,13 minutes is a bit too long for a boiled egg. That's why the yolk has started greying. In general, you're looking for a time of between 8-10 minutes after boil regardless of the method used. This looks delicious though, and I'm sure you were following the recipe to the letter... As always thank you for an amazing informative channel...

[@chrisdangerfield4250]

Pickled eggs and sausage,and saltines were my dinner at times during my drinky bar days, good times.

[@grandmasgopnik9642]

My mother and I don't always get along but we always share a love of pickled eggs 😁 Its still a very common dish in some areas of the south. My mothers family has preserved eggs this way for a long time and even has an extra spicy variety.

[@ESport211]

I like the vibe of this show; I would liken it to feeling cozy.

[@jaiguru9538]

Red beet eggs aren't a modern thing. They're actually a recipe brought to Pennsylvania dutch territories by the German settlers who first came over in the lat mid 1600s. It's been passed down to us via the Amish and Mennonites primarily, but it a ubiquitous part of the PA Dutch background culture. Redbeet eggs are also typically sugared and frequently have spices like mace in them. The beets themselves are delicious pickled and some people even pickle onion rings with them.

[@janetsides901]

I was going to comment this! I'm from Lancaster county Pennsylvania. We have been making these for ever!! One of our favorite things. I cook a lot of PA Dutch food. My recipe is quite simple.

[@nectimusmaximus]

I love to have red beet eggs with salt on them. Mmm

[@1N2themystic]

@@janetsides901 perhaps you could be persuaded to share your recipe with us.?

[@reginaheineman564]

@@janetsides901 can you share your recipe

[@StrangeRealityVlog]

My mother in law does that eggs, onions, pickled beets

[@NanZingrone]

You might have done this before, but in your interview series, I'd love to see you talk about how you got involved in re-enacting and in providing so much information not only about 18th cuisine but also 18th life.

[@redraven1410]

Been making pickled eggs since I was a kid. They're delicious No sugar used. Boil your eggs in Bicarbonate of soda water for easier peeling. Bring them to a boil. Take the eggs off the heat and let sit for 5 min. The yolks won't turn green that way , yet the eggs will be hardd boiled.

[@nicolerok9100]

Here in Central PA, beet eggs are super popular. They're delicious.

[@1979genius]

Haha. Storage jar, that's a crock.

[@richerDiLefto]

Pickled eggs fell out of favor in the 70’s and 80’s in the US, but they seem to be making a comeback. I was 10 when I saw a jar of them for the first time in the movie, Dances with Wolves, and I was fascinated.

[@joeshmoe6930]

I don't think they ever really fell out of favor with the people. Same with pickled sausages, most of the people I know, or even met, loved those things. Couple years ago everywhere around here just stopped selling them. The "firecracker" ones came back after a bit, but the jack links and a bunch of other brands are still gone. Firecrackers used to be my main go to, some years ago however they changed the ingredients and they weren't nearly as good anymore. They're the worst of the bunch now. Jack Links replaced them, now those are gone and I just stopped eating them altogether unless I make them myself.

[@whippy107]

@@joeshmoe6930 I too used to eat pickled sausage just about every day in the early to late 90s, then stopped. I tried a firecracker a few months ago and it was disgusting! I thought I had just lost my taste for them, but now what you say about the recipe change makes sense!!

[@TheEltopian]

Just wondering if you have heard the term (and I'm sure you have) "Cackle berries" used for eggs. My Grandfather used that term and it was a treat for me as a young boy to hear things like that. Stories from my Grandfather and Parents were what started my love of the study of history. Now my Grandfather was born in 1882, a bit of a span after the period you portray, but I'm sure the term had been in use for a long time. Anyway, I greatly enjoy your talks and hope you can keep them going for a long time! ~ Dale Jones.

[@SansaStarkofWinterfell]

I've heard that term somewhere... Cackle Berries. But I cannot recall where. Thank you for bringing it up. It's been oh so long since I've heard that in reference to eggs. Haha!

[@TheEltopian]

Grandad had a lot of old sayings like that.

[@Losttoanyreason]

My Daddy called them Cackleberries, LOL. You are the first person other than my family I've heard use the term.

[@shermanfoods7523]

I’ve been thinking about pickling eggs for sometime now! Thank you so much for posting I love your videos!

[@katsierra4476]

Thank you for the link to the book. Read much of it, did my capstone on Food in History, find it captivating! Catsup from nuts and from mushrooms.

[@Gringo_Mayo]

Always Sunny brought me here. "I brought this egg from home" -Frank Reynolds

[@SomePotato]

Brine pickled eggs ("Soleier") are very popular in Germany, especially around Easter. We pickle them in their shell. Just crack the shell all around. They will be very easy to peal once they sat in the brine for some time.

[@jamjar5716]

How interesting!

[@steveandrews8301]

Can you give that recipe, please. You mentioned, "Brine pickled eggs.". Does this mean only salt and water was used, without vinegar? Thanks.

[@joeshmoe6930]

@@steveandrews8301 Even vinegar solutions are considered brine much of the time, though the term comes from the sea so the basic interpretation of it is water and salt.

[@nectimusmaximus]

I love pickled hard-boiled eggs! My grandma makes beet-pickled hard-boiled eggs! So delicious with some salt.

[@diannamarsolek]

I just put up a bucket of eggs this weekend . My hens have been at it 😁 so I got four dozen in the pickle

[@kellenwright2388]

Pickled carrots/onions in with the eggs are great too.

[@robynsnest8668]

I made these a week ago and just had my first one. Turned into first seven!!! WOW!!!! Oh so good. THANK YOU!!!!

[@isambo400]

Easy on the eggs my dude

[@BloodPuls3]

4:19 for John's seal impression ;)

[@shanli2693]

When he said the bug for red coloring goes by another name today I thought he was going to say FD&C Red#40.

[@bernadetterocha3693]

#4

[@my2cents49]

It goes by a few names, but the most common are Carmine and Red #4.

[@rabid_si]

Still goes by Cochineal in the UK, though I've never seen it used for pickled eggs. Generally you find two varieties of pickled eggs here, the traditional malt vinegar ones which aren't anywhere near the deep colour here, just a light brown from the malt, and a white vinegar variety that tends to be a little milder (though in general the strength of the flavour comes down to how long they've been pickling). He's not joking about them keeping for months. My grandmother used to make pickled eggs at the beginning of the year for the next holiday season.

[@georgecrompton8663]

@@rabid_si It's also known as E120 in UK.

[@tobyreinhardt9022]

The best way to preserve eggs is to hold them in your bunghole for several days. Delicious!

[@donovanfox7752]

That was pretty dumb not gonna lie

[@Wolfhound223]

Loved this idea thx. I love Pickled eggs I always make a rather large batch @ Xmas

[@npecom]

Sounds good...I am surprised that there is no mention of salt. Am I missing something or was it customary to omit salt from pickled eggs during this period?

[@doglover12345andfr]

I never use salt to pickle eggs. 🤷‍♀️ Did not know that was common procedure.

[@dowopdodge832]

Whoa! I never seen pickled eggs colored in my area there usually just white. Cool trick .They kinda look like the fresh brown eggs I get without the shells. Love the recipe.

[@JanusXX]

if he had used more bugs they would be really red, like blood. Some asian recipes also pickle the eggs in soy sayce and they get brow, almost black color

[@jeffstanley4593]

Beet juice will color them nicely and if you like orange, use carrot juice. One maker on YT pokes a hole in the boiled egg to allow flavor penetration. He says it works but I have yet to do that.

[@agargoyle12345]

tea makes light brown, coffee (1930s 'morning eggs'--street venders used to sell them for people on their way to work) makes dark brown, mustard powder or turmeric makes them yellow, onion peel makes them orangey and taste like onions, mulberries make them purple and with a slight fruity flavor that's good with bread and butter pickle recipes...

[@lesleyblackie9913]

@@jeffstanley4593 my family does this too. We call it "darning the eggs" because we poke them through one side to the other (making sure to go through the yolk) with a darning needle.

[@kennkid9912]

Add vinegar to the water when you boil farm fresh eggs.They become much easier to peel.they dont taste vinegary either.

[@lazzaleppi5285]

This. So much, this. A small amount will make the eggs peel so easily.

[@tookitogo]

walter chiappini Not that a vinegary taste would matter in eggs that are about to be pickled in vinegar, which is what this recipe is. ;)

[@chefdingo]

Fresh eggs peal best when they've been aged for at least a week at room temp or two weeks in the fridge.

[@robertschmidt9296]

@@chefdingo I've found that 5 day old eggs and older peel well enough. I keep my eggs at cool room temperature.

[@kantikun134970]

I just straight up eat rotten eggs, the vitamins are out. of. this. world.

[@rachelbennett9150]

To hardboil fresh eggs, I steam them. They peel perfectly every time! Get the water to boiling and add a steamer basket with a single layer of eggs. Cover and steam for ten to 12 minutes.

[@chrishooge3442]

I imagine a prolific homestead would spend much of it's time trying to preserve the bounty of the land. I've managed chickens and when they start producing....oh boy, it can get overwhelming.

[@proxyfrog9465]

You look like the actor who plays Neelix on Star Trek Voyager, and everytime I watch you make food, I see Neelix. lol It's kinda like hearing Sean Connery's voice when you read his quotes.

[@iamkurgan1126]

No. He doesnt.

[@charlieraven6342]

A nice trick for eggs, use a tack or needle to price the bottom (the rounder sides) and then boil them. Water gets into the she'll and separates the membrane from the eggs. You can also add vinegar so any cracked eggs will stay together and if you want you can stir it occasionally too and that gets the yolk more in the center and cooks more evenly!

[@OffGridInvestor]

I had a real issue with yolks going to the side about 1/3 the time. Thanks for the advice on stirring.

[@chrishooge3442]

I'm going to try this.

[@StefanKirby]

One point confuses me... cochineal is, as far as I know, something of a time-and-labour-intensive resource to produce/gather, such that prior to the 19th century, Mexico essentially held a monopoly on production, and its price was quoted on the London and Amsterdam Commodity Exchanges. Beets, on the other hand, are common enough that anyone might grow some in their yard, and access to a cup of beet juice seems like it would be a good deal cheaper and simpler.

[@Longlius]

Yeah, but you could buy tons of cochineal ahead of time (when prices were low) and keep it in storage for when you needed it. You didn't need a large quantity of the stuff for a batch of pickled eggs. Beet juice was probably cheaper to procure, but storage and transportation costs could massively inflate prices back in those days, and beets aren't the most compact thing. So there was probably a great deal of sense to using cochineal over beets in a lot of circumstances, especially when the US was far less settled.

[@cherriemckinstry131]

@@Longlius maybe because the red coloration from the beetles was used to dye fiber or cloth also,made it handier in that situation.

[@hd-xc2lz]

@@cherriemckinstry131 AKA carmine, was a common paint color as well.

[@sugarlady901]

Very common PA Dutch food item. 6 hard boiled eggs, I can sliced red beets, 2/3 cup vinegar, 1/2 cup sugar. Drain juice and add vinegar and sugar to it, bring to boil until sugar is dissolved. Let cool. Add eggs to jar, red beets over top, juice over all. Let sit in fridge for a day before eating. Add salt to taste.

[@Marginal391]

Thank you 🙏 ✔️ Very helpful indeed.

[@deebee533]

I will stick with red beets juice, I prefer bugs not in my food. I actually prefer red beets in with the eggs.

[@mrjanemba]

hello there! im a new viewer and i wanted to say i'm really enjoying the content you put out. having a show like this that contrasts sharply with other food channels i enjoy helps keep youtube fresh, entertaining, and informative. i'm very grateful for the work you do to create such a high quality series. that said, a question: when i first clicked on this video, the first thought that came into my head was "century eggs", which are a Chinese product produced by preserving eggs in clay, salt and quicklime. this got me wondering: are pickled eggs like ketchup, in that they're both inspired by cuisine from east asia? also, was there any product in north america in the 1600 and 1700s that was preserved in a fashion akin to century eggs? regardless of answer, thank you again for the quality content, and happy holidays to all of you at Jas Townsend & Son.

[@TaigiTWeseFormosanDiplomat]

In Taiwan we called it Phîtàn.

[@mjremy2605]

When I was in Tucson, AZ, the prickly pear cactus had a white woolly insect infestation. I crushed a few and a red dye came out. I realized then that this was cochineal, a little bug that produces a red color. Most commercial red dye is this bug. To think I could have made my own red dye! Its a flood of color that comes from just a few bugs. Amazing! Great recipe! I especially like the mace rind! I will make some with Herbes de Provence, and some with Oregano as in Mexican Pickled Carrot.

[@joeshmoe6930]

Made pickled eggs myself so many times I couldn't begin to count. Kind of a family tradition. Never once, have I stored them in the refrigerator. I'd smack myself if I ever did. They also pickle a little faster at room temperature, as opposed to colder. I know he's just trying to be safe. Also love to make pickled kielbasa. Pour an entire bottle of Tabasco right on in there with 'em. Dad used to eat pickled lambs tongue. Never could bring myself to try those ones.

[@nicolerok9100]

I love pickled eggs. Here in Central PA we make beet eggs, which came from the Amish/Mennonite communities. They are delicious.

[@reverendmarvelous2243]

I love making pickled eggs with regular dill pickle juice. They're so good

[@Katesharpandvoice]

Thanks for the idea...

[@billgrandone3552]

John, this reminds me of my grandfather who had a tavern and still in the 50's offered pickled items for his customers. He had pickled eggs, pigs feet, herring etc. along with my great-uncles home made Italian salami, which was the best I have ever tasted. He also had beer cheese (ugh!) and other cheese for sale to eat with a cold one.

[@bethgalacticac150]

I just love this channel and your enthusiasm. I learn so much!

[@mbenz9389]

Hello, we can use beetroot or boiled onion peels both will work amazing.

[@vickikenton5439]

Great recipe! I’ve been pickling my quail eggs for a couple of years & just came across this video. I’m going to have to try it but I don’t know about adding bugs. 😂

[@bruceverhulp6230]

The best luck I have with boiled eggs is not to boil but steam them, fresh or not the shell always just falls off. 6-12 minutes depends on how you like them. Also, an instant pot works awesome also.

[@hull294]

Now if you can just find a recipe for fish 'n' chips ,mushy marrow fat peas & gherkins you can open a "Chippy'.......love pickled eggs....|My Dad & Mum made them all the time.Still served in Chippy's & Pubs.If you left out the food coloring they would still go a brownish color if you were using a dark malt vinegar.

[@ragnkja]

Why is the dye in the vinegar in the first place? To make it easier to see how much it has soaked into the egg?

[@balzonurchin]

It's attractive, that's all. I like the purpling effect it has on the yolks, unlike beet juice.

[@promontorium]

Yes. I'm guessing that was even more useful back in the day. It lets you know how pickled the egg is. And if you use beets, it adds beet flavor too.

[@antilogism]

We used to eat these when I lived in California and were often seen in bars. I like the spicy ones---Yum!

[@morganbrim2777]

Such fancy jars and stuff

[@jonwilliams5780]

nine minutes works best for hard boiled eggs keeps it from getting that grey colour \\

[@Psykotischen]

Even though your comment is ancient I just had to say; He boils them, and then also adds a boiled/hot vinegar to them after theyre cooked so they get cooked twice, that's why theyre way over hard boiled with the greying.

[@virginiavoigt2418]

This is a very flexible process and recipe. It should turn out well with or without coloring. Sometimes black tea is added for its coloring effect. Personally, I think I would like them colored with dried hibiscus flowers which turn liquid red. They are quite sour too. We usually use hibiscus for tea, but whatever works. When we lived in Albuquerque (New Mexico) we had cactus growing at the edge of our yard, and it was infested with the very insects you cite.

[@psammiad]

American pickled eggs are usually red? How strange, I wonder why. English pickled eggs are just plain white sold in vinegar. They're a traditional pub snack but considered very old fashioned and rather sulfurous, so not popular any more. Maybe colouring them red would bring them back in fashion.

[@Kirhean]

The beet juice point he mentions is rather important. It's not just about color, the juice also adds flavor. It's essentially the recipe my father used when he made pickled eggs, and to this day they're one of my favorite treats.

[@morganandwong]

Beets make all the difference. One of my favorite treats also.

[@MisterBones2910]

I've seen them like that in Canada too.

[@MikeBaxterABC]

I'm in Canada and have never seen red pickled eggs ... but every grocery store carries white ones.

[@MisterBones2910]

Yeggster Shane Yeah, I was talking about white. Dunno if you were responding to me or not.

[@Tomken8d2]

Any kind of preserved food is a very good thing to have now. Rough times are coming soon to a reality near you...

[@teresainbc1496]

Adding salt to the water, before the eggs boil, really helps to peel them easier. The salt seems to help the water absorb into the egg, just under the shell, and helps to lift the shell off the egg without breaking into itty, bitty pieces.

[@steveandrews8301]

How much added salt to water ratio would you recommend?

[@teresainbc1496]

@@steveandrews8301 I usually would put 2-3 cups of water in a small pot with 1-2 tsp of salt. Put the salt in just as the water starts to boil. Greatest tip ever, for easy-peel eggs!

[@steveandrews8301]

@@teresainbc1496 Thank you, Teresa! I'll try that next time.

[@lurkwave]

He was like ... oh, these arent absolutely disgusting like I thought they would be.

[@We_are_the_light]

Farm eggs , steam them 15 min in a steamer . Add ice when done, add baking soda to the water and then peel

[@necrogenesis1981]

Could I use leftover pickle brine from store-bought pickles to pickle the eggs? I would assume so, but I'm asking just in case. I figure it would be a good way to re-use the brine at least once.

[@Rachels123]

necrogenesis1981 i am the lazy type. i pickle my eggs in left over juice from the dill jar. but i heat the juice first, it helps drive the flavor into the egg.

[@laniloveaj]

I do mines like that

[@evilarchconservative2952]

I use pickled beets to make pickled eggs...the beet flavor is to die for.

[@elonmust7470]

Marzetti pepperoncini juice makes REALLY GOOD pickled eggs.

[@cherriemckinstry131]

@@evilarchconservative2952 yes.. or juice from hsrvard beets.. yumm

[@cerl9503]

I never knew I wanted these until now

[@Mygoalwogel]

The end product looks a lot like Chinese "iron eggs" (鐵蛋). Your process looks much yummier.