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canning eggs

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by caspernc, Nov 2, 2010.

  1. caspernc

    caspernc Chillin' With My Peeps

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    Oct 15, 2010
    Z town NC
    Do you HAVE to pickle eggs to can them?? I really do not like pickled things altho I'm in the south. Can you just can eggs or is there too much sulfer in them? Is there sulfer in them? New to canning. If you could send a great web site to buy a great pressure coker I would apprieate that also.
     
  2. caspernc

    caspernc Chillin' With My Peeps

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    Oct 15, 2010
    Z town NC
    Do you have to pickle eggs to can them?///// Does anyone have an answer? Please.
     
  3. grandads

    grandads Chillin' With My Peeps

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    Nov 1, 2008
    go to the (what are you canning now) thread.
     
  4. caspernc

    caspernc Chillin' With My Peeps

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    Z town NC
    but it is SO hudge! I have put canning eggs on the search and canning eggs without pickling and all the such! all I get is canning picked eggs!!!!! HElP
     
  5. littlegorb

    littlegorb Chillin' With My Peeps

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    Apr 22, 2009
    Republic of Bayard
  6. caspernc

    caspernc Chillin' With My Peeps

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    Oct 15, 2010
    Z town NC
    Powdered eggs......interesting. Thank you.
     
  7. nurse262006

    nurse262006 Out Of The Brooder

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    This is a link I found. http://kuntzfamily.com/recipes/pickled_eggs.shtml
    I am going to try it but using this recipe
    Back to Hot Pickled Quail Eggs
    Printable Area

    Hot Pickled Quail Eggs
    Recipe courtesy Emeril Lagasse, 2001
    Prep Time:20 minInactive Prep Time:2 minCook Time:40 min
    Level:
    Intermediate
    Serves:
    2 pints
    Ingredients
    4 dozen quail eggs
    3 cups white vinegar
    4 teaspoons salt
    3 teaspoons cayenne pepper
    6 garlic cloves
    12 peppercorns
    10 whole allspice
    2 teaspoons yellow mustard seeds
    4 whole cloves
    2 bay leaves
    2 fresh hot peppers
    Directions
    Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
    Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
    Allow properly sealed jars to sit at least 2 weeks before eating.
    Copyright 2013 Television Food Network G.P.

    Read more at: http://www.foodnetwork.com/food/cda...PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

    I also do not like pickled eggs but I LOVE THIS RECIPE!!!
    It tastes great. I have quail and I have done it with quail eggs. This time I am going to use regular eggs and can them.
     
  8. Shama

    Shama New Egg

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    Jun 6, 2014
    I pickle my eggs they do have a lot of sulfur in the yoke. But there are ways to do it and canning them, I use bing for my search on them (eggs)
    Good luck
     
  9. wyoDreamer

    wyoDreamer Chillin' With My Peeps

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    Nov 10, 2010
    I have never heard of anyone just straight up canning eggs; it's always pickled eggs to lower the pH to prevent spoiling.
    I have read about dehydrating eggs, freezing eggs and oiling eggs for longterm storage.

    Interesting idea - but I think they would turn out too rubbery to be good for eating.
     

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