Has anyone ever CANNED eggs?... UPDATE! I opened a jar!!!

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I just wanted to have some pickled eggs for Christmas so I used a recipe not suitable for long term storage and just an old tall pickle jar with the lid on REALLY tight.

I got the recipe here: (only I added some pickling spice)
http://cooklikeyourgrandmother.com/2009/08/how-to-make-pickled-eggs/

They came out beautifully and smelled so good! 23 BIG duck eggs fit in this jar,(Of course. Because I boiled 24.
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) and they'll be ready to eat Christmas day. Can't wait!
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My mom use to talk about back in the early days, turn of the century and into the 1920's/30's I am guessing, my grandmother put eggs in the wintertime in a glycerin or something and they would keep for weeks on ends, months actually. She did this because of not getting regular eggs because of the weather. Has anyone else ever heard of this?
 
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It was probably water glassing. Google "waterglass". It was a solution you bought back then that was slimy and sealed the pore of the egg so it could be kept a really long time.
 
Well, I couldn't wait any longer so I opened up a jar! First off, I was surprised that it didn't smell super vinegary (new word here!). The eggs themselves were only very lightly tinted from the beet juice. I cut one open and they weren't pink all the way thru which is fine by me. I ate an egg and it was only slightly rubbery. All in all it was tasty but it wasn't very strongly flavored with the pickling solution I used. I actually had to check the amount of vinegar I used. This recipe is a keeper for eggs I would use for making egg salad or deviled eggs, etc. However if I want a true pickled egg I will have to at least double the spices or find another recipe. I would also use more beet juice for better tinting. So, at the very least this was a good start to canning eggs and I'm glad I did it. It's nice to know you can store eggs in a passive manner.
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For ENTERTAINMENT Value:

A couple of decades ago, I was sitting in a Tavern drinking morning coffee with a friend (Tavern-Owner) when 3 friends came in to buy some beer on their way out fishing. While they were there, a vendor stopped by with gallon jars of pickled eggs. The fishermen bought a gallon jar and took it along with them fishing.

For the following week, no one could stand to be around those guys because of the "obnoxious flatulence". (They had eaten a full gallon of pickled eggs while drinking beer on their fishing trip.)

I reckon they just over-did it a wee bit !!!
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-Junkmanme-
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I'm trying pickled eggs for the first time today from what I read in this thread.

I'm new to the board and have been canning for 6 months now and have made some pretty darn good stuff.
 
Just ran into this thread. Yes, you can make pickled eggs. But eggs are not suitable for Pressure canning, so you do have to pickle them.
Meathod 1: Google Pickled eggs for the refridgerator. These will stay good for over a month. Yes they will turn a little rubbery. That's what pickling does.
Meathod 2: Put your back into a pan and "simmer" until they are warmed up. Then add your hot pickling juice and use the water bath. Search for the time.
Here in Phoenix Area it's 25 min. above 2,000' it's 30 min. You'll have to goggle for times above 3,000 ft.
There are MANY different kinds of pickled egg recipes, Just let google do the search for you.
They are good to just eat, or add a couple to your egg salad, or any macaroni salad where you use both pickle relish and eggs.
I've had mine in the spare fridge for several month and they were still good. It's the vinegar that keeps them longer.
 
Pickled eggs are really nice to use as devileshed eggs!
And with some ingrdiënts you pickle with it (kurkuma, red beets, red cabbage, spinach, etc. you can make a rainbow, or less sour; put them with beets or red cabbage like you are uses too).
I like them be pickled though; sour. Or sweet/sour. But if you expect them to taste like any coocked egg you are in an 'aaaaw :('
I like them as devileshed eggs with a fillings that composates, and thus works well, with the 'pickled' part.
 
I canned some bread and butter eggs two days ago. They were pressure canned for 35 min. I don’t know if that would be long enough. As any meat I suppose they should have been in there 90 min. I have never pressure can them before. Just wanted to see if they would last a long time or not. I used bread and butter spice for them. What I have read they can last up to 4 months In pantry after pressure canning. Wish me luck going to let them set for a couple of weeks to see how it went.
 
A.T. Hagan said:
Pickled eggs are obviously low pH so therefore can be boiling water bath canned though I don't recall ever seeing any approved directions for doing so. Still, with a proper pickling solution it would be safe enough if pickled eggs were what you wanted.
Click to expand...
The biggest problem with trying to make shelf stable pickled eggs is the fact that the vinegar is not going to penetrate all the way inside to make it safe all the way through. There are no directions because they couldn’t make a foolproof recipe.

I know people sometimes do things and don’t get sick, but I’m not risking a death in my family over something as small as this.

If you want unrefrigerated fresh egg storage, I’d look into water-glassing.
If you want pickled eggs, I’d keep them in the fridge.
 

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