[Laughter]
ah
uh
welcome back everybody today we are
pickling eggs you may have caught our
video last year where we pickled about
60 eggs well today
we are doing it big we are pickling 350
chicken eggs 350 eggs 350 eggs last year
we didn't have nearly as many chickens
we got a lot now and they are laying
very very well right now yes ring season
is when they lay the most and believe it
or not it actually tapers once we get to
the summer
and in winter we found we really don't
get very many eggs at all we went
through those jars really fast last year
i think in
like a month we eat a lot of pickled
eggs and like everyone's saying our
chickens basically stop
laying in the winter we still have to
feed them and everything but we don't
get any eggs so this year
we're doing a little different we're not
just pickling eggs to eat throughout the
summer we actually want to pick our eggs
to preserve so we have eggs to eat all
year long
yeah so it took us about i think a month
and a half to store
this amount of eggs from our chickens we
were still eating them a lot giving them
to the dog so we didn't have to really
you know get too stingy with them which
was really nice and to store these eggs
all we did
is keep them in these boxes we have a
dark cupboard in our house stays nice
and cool in there
eggs last a long time if you don't wash
them if you're getting fresh chicken
eggs
and in our opinion when eggs are at
least two weeks old maybe two weeks to a
month old
they are a lot easier to peel when you
hard boil them so that is
the next step we got our camp chef stove
over there we are gonna hard boil
350 eggs
we've got the stove lit getting our
water heated up we're going to do two
pots at a time
usually when we hard-boiled eggs we're
not doing this many uh
the way we like to do it is we have
boiling water we add our eggs
then and we boil them for 14 minutes and
then we put them in cold water to stop
the cooking today since we're doing so
many eggs we're gonna do it a little bit
different we have cold water here
we're gonna put the eggs in and then
we're gonna bring it up to a boil
and then once it reaches a boil we're
going to let it go for what about nine
minutes
yeah yeah probably about 10 minutes or
10 minutes here we go the count
begins you want to count them again
yeah okay okay this is going to take
forever
you want to just do your own and i'll do
my own yeah
that is 106 in each pot obviously
we're gonna have to do one more round
because we've got a little over a
hundred eggs
over there we still need to do let's
head over the counter and we're actually
gonna go over what kind of pickled eggs
we're gonna be making today
we're gonna do four different varieties
today we're gonna do classic which we
really like we're gonna do the spicy
which we love
we're gonna do a kind of sweeter one
with beets in it and we're gonna do
an asian style one with soy sauce in it
and these are just recipes that eric and
i
have created some of them are new we
just kind of whipped them up with some
inspiration
and we're going to use all different
kinds of ingredients say we have
different kinds of onions we have
different kinds of herbs spices
uh seasonings different vinegars we've
got a bunch of different cool things
we're going to be using today and we've
decided to do the most of the amount
that we
like the best so we really like we call
it the classic it's just really light
dill flavor
light pickle really basic really basic
we love it and we're also gonna do a lot
of spicy ones
we enjoy the spicy eggs so yeah we'll do
the most of those two
the sweet one and the asian one these
are new recipes we're trying out so
we're just gonna do
one big half gallon jar of each one of
those we already have all of our jars
ready we have four half gallons for one
of each of the
kinds we're doing and then we have 27
quarts twenty seven course twenty seven
quarts i think we did our math right
that's about how many eggs we get to fit
you get ten eggs
and a smaller and a quart and then
twenty eggs in the half gallons we've
got all our lids and bands out here
cleaned and ready to go
yep all we do now is wait as soon as
that water starts to boil we're gonna
set our timer for
nine to ten minutes and then we get to
start
peeling our eggs yep
well we picked a beautiful day out here
so let's get to 35 today
i think it's the second of april and
we're looking forward to spring
it's nice to get out here and cook
outside again
got a little small kitchen and a little
tiny house so it's cool to get our stove
out here again
well the eggs are boiling outside we're
inside the cabin grabbing the rest of
our ingredients
one thing for us in the springtime yes
the chickens are laying good
but a lot of this stuff actually all the
stuff and our garden is not ready it's
actually on the shelf behind me getting
ready to go out into our greenhouse
so we had to go the store and buy the
rest of our ingredients i got in here
bring them outside get them all cleaned
up and start chopping them
this pot is done it's been going for
nine minutes that one's still got a few
more minutes to go
what we're gonna do since we have more
hard-boiled eggs we've got to make
i'm just gonna spoon these ones out and
i'm gonna keep the hot water in there
we'll reuse it for those ones
so i'm just gonna put some snow in this
pot and we'll put our eggs in there and
it's gonna cool them down and stop the
cooking process for us
no that's his moon from the cabin that's
my new favorite spoon
distillery feels like i'm standing over
a campfire i'm doing one at a time so is
that really good
oh i got two nice yeah it's really long
one time i got six and one scoop
no no i got three threes i'm gonna say
three or four max
we're moving right along that was 112.
we had one casualty
this one's like a scramble to give this
to bandit uh
we got to keep hardboiling eggs
for your hard work
okay
[Music]
do you think if we had an alexa we could
ask her to pick one
okay we had to grab just a couple more
eggs and we put an extra in there in
case you have another one break
but it's gonna be exactly 350 eggs it's
gonna be a lot of eggs to peel i don't
think i realize how much work this is
gonna be
oh no it went down that hole
that's like four feet deep oh well i'll
grab it
well we lost that one that fell down the
hole kind of uh
broke open anyways but we got some
extras those ones are also done i'm
gonna drain those
those are gonna sit and cool down these
two pots from the first batch
those are ready to go we're gonna start
peeling eggs
i like little eggs everyone smile do
that yeah
three i'm not going to count them again
no i'm just joking
i've got a lot of eggs
what if oh my god that was also a big
mistake what if we both start an egg
and we can't stop kissing until we're
about done
well we are almost done peeling all of
these
eggs i actually hard-boiled another
10 or so because we had a few more
casualties than i
expected but that's okay i think that
brings us back up to around
350 eggs you may be thinking what are we
gonna do with all the egg shells
because we have a lot of them clearly
well there
is a little bit of an oyster shell
shortage right now and we feed
oyster shells to our chickens i
typically don't feed back their
eggshells
but because of that shortage i've had
difficulty finding them
in the amount that i need for our
chickens so we're going to be
saving them drying them out a little bit
and then just feeding them back to the
chickens
as needed normally what i would do is i
just put them into the compost and they
just break down
your chickens can pick through it every
once in a while some people might have
problems
feeding their chickens their own
eggshells and they might start eating
their eggs but for us
it's never been a problem two hours
later
and our thumbs i can't even feel this
one we're on our last egg
we're gonna get things cleaned up a
little bit and we're gonna start
pickling our eggs
well the weather has turned on us and
it's extremely cold out here now but
we're gonna continue on with our pickled
eggs we're gonna start with our asian
style one first
and we're gonna start working on the
brine in our brine we are going to do
rice wine vinegar we're gonna do the soy
sauce we're gonna do some water
salt remove the red pepper flakes and
we're gonna do the lemongrass and we're
gonna do just enough to make
one half gallon of the asian style
pickled eggs
probably going to do about a quarter cup
we'll start with that and see what kind
of color we get
i think i'm going to go with a half a
cup a little darker
all right this is looking pretty good i
don't think i have enough liquid in
there with our 50 50 ratio of just the
rice wine vinegar so i'm gonna do
a little bit of our regular vinegar make
sure we have enough of this brine
usually when we do quartz we do about a
tablespoon of salt
per quart this is a half gallon so
that's two quarts we're gonna do two
tablespoons in this one
we're gonna do red pepper flakes
and our lemongrass
we're gonna get this on the stove we're
gonna get it boiling we're also gonna
get one of our jars prepped we're gonna
dip it in some hot water and then we're
gonna start packing some eggs in there
we're going to be doing layers we're
going to do eggs and then we're going to
be doing our other ingredients and the
other ingredients for this one is going
to be carrot
shallot ginger garlic and we're going to
do some of these little green onions
garlic
our brine is boiling this pan is hot
we prefer we're doing our pickled eggs
if we're using veggies you know like the
carrots
and the onions shallots things like that
we don't like to cook them in our brine
we feel like it softens them up too much
and when i meet the pickled eggs i kind
of want some crunchy veggies so we put
those in there raw we're going to pour
this brine
over the eggs we're going to leave about
a one inch headspace i've got some lids
over there warming up we're going to put
a lid on we're going to put a ring on
and that's going to create our seal this
is also known as open kettle
all right one down the asian style
it smells really good i can't wait to
try these ones
well i made too much brine for that one
so on the next half gallon we do i'm
gonna tone down the brine a little bit
we've got some extra here
we don't want to waste it so we're gonna
do one more quart of the asian style
ones which
i'm actually pretty happy about
we're moving right along let's start the
beet
pickled eggs these are going to give us
a really nice purple color and it's
going to dye the eggs purple be kind of
cool to eat those
we're going to do the brine it's simple
we're going to do apple cider vinegar
regular white vinegar
and then we're gonna do it 50 50 with
some water
we're gonna do our salt about two
tablespoons and this one also
and we're gonna do sugar in this one and
if you're doing sugar this is the point
you
to mix it in before you get this all
heated up you don't have to do sugar
we're just going after a sweeter one
with this one so i think i'm going to do
about a half a cup of white sugar in
there and we'll get this on the heat
for the beet recipe we're obviously
going to use a beet we're going to peel
this one and thinly slice
it we're gonna do whole cloves celery
seed thyme
and some black peppercorns
yep i was gonna put all that stuff on
top
beat once turned out really good those
are awesome looking color i can't wait
to try those ones as well
we're gonna move on to the spicy pickled
eggs and we're gonna make a lot of these
ones
probably make uh one half gallon and
then we'll make i don't know maybe five
to ten
quarts ariel's gonna jump in here and
help me the brine in that one
simple so one to one ratio your vinegar
to go to water we're going to use apple
cider vinegar and regular vinegar
we like to put a little bit of sugar in
ours so we're going to put some sugar
and we also are going to do
our salt again it's about one tablespoon
per quart as far as making this one
spicy we're gonna do habaneros
jalapenos serranos and then a couple of
ingredients we're gonna do
garlic we're gonna do onion we're gonna
red pepper flakes and a couple other
little seasonings
cool
oh wow those are smelly too though spicy
that was that one i think that was a
little messed up
i don't know why i'm cold oh it's cold
yeah
yes i already did my layers
look at the habaneros
this is actually our main recipe we used
this is our classic recipe
yeah spicy that was the only way you'd
like to make them like the spicy eggs
but yeah
cool
oops
the spicy pickled eggs these turned out
awesome we use
these ones or we eat these ones a lot
these are probably my favorite ones
we ended up with 12 quarts and one half
gallon which is going to be great to
have this winter
we also added in some red onion in these
ones we did some red pepper flakes some
peppercorns
and a little bit of brown mustard seed
now we are ready to move on to kind of
our
classic pickled egg recipe which is kind
of just like a simple real fresh
good tasting pickled egg the brine on
this one it's just about the same as the
spicy one but we're gonna go a little
heavier
on the uh just regular white vinegar
probably put a dash of the apple cider
in there
and then you want to do you know your 50
50 ratio of vinegar
to water we are going to put a little
bit of sugar in this one and then we're
going to do our salt
as far as spices we're gonna do black
peppercorns we have some cumin we're
gonna put in some of these
and then we have dried herbs fresh herbs
are obviously
gonna be a little bit better we don't
have any right now we're gonna be doing
dill and we're also going to do some
coriander in there
okay these are our last ones
beautiful and we're gonna wrap things up
we've got a little bit of cleaning up to
do i think it's like six o'clock
long day of pickled eggs longest i've
had it's always really hard when you
make these because you can't eat them
right away
so it's really sad honestly in my
opinion we ended up with
26 quarts and four half gallons and
these look
absolutely amazing very excited about
these yep i cannot wait
to try these our pickled eggs we try to
always let them sit for two weeks
and that's kind of the minimum you can
let these go
a lot longer we've had our pickled eggs
that were over a year old
they just get more and more flavor the
longer they sit yeah it goes it like
works its way more into the egg i feel
like
definitely in terms of storage these are
just gonna sit in our cabin
and it works out well for us because
they are in a pretty
strong brine what we like to do when
we're actually ready to eat them
is we'll pop up in the jar and put it in
the fridge just to chill them down i
think they taste a little better that
way
and honestly the jar never lasts more
than like a day with me and you
definitely and if you're not comfortable
doing it like this um
without actually water bathing it you
can water bath the courts
uh you do them for 15 minutes just to be
on the safe side or you can put them in
the fridge a lot of people do that too
yep i personally am really looking
forward to trying that asian style one
i was smelling that that looks like it's
gonna be awesome yeah i agree hands down
i don't know
that one meat to me too just looks the
most delicious they all look good but
that one really stood out and you can do
pickled eggs however you want
obviously we're doing them all different
ways this year so it's one of the
coolest things about them you can get
real creative with them if you guys made
these from last time i know we got a lot
of emails and comments or
you make them again this time and you
have a recipe that we must try
and let us know and leave it in the
comment section we will catch you next
time
got to bring these all inside now
[Laughter]
well something the most in our life got
it
yep gentle good boys
yummy
you