Fermenting Feed for Meat Birds

[JesNflock]

Here you go:

4 dozen hardboiled eggs, peeled. I don't use anything larger than a large egg (usually more like small/medium) so they pack well into the jars. Boil extra because the one you use need to be smooth with no yolk exposed.
4 large mouth quart jars(can use standard quart jars, but the large mouth jars pack easier, and the eggs are easier to get out when you are ready to eat them.)
1 can beets, drain liquid and reserve for pickling solution.

Pack boiled eggs tightly into jars...I pack 3 per layer x 4 layers for 12 eggs per jar(you may not be able to get 12 in a small mouthed jar, I don't know). Place beets in and around the jars with the eggs as you pack them. Place 1/8 tsp coarse black pepper on top of eggs in jar.

Prepare pickling solution:

3 cups 5% white vinegar
1 cup beet juice(if less than a cup from your can, just add vinegar to complete it)....you need 4 cups of liquid.
2 tablespoons salt

Heat pickling solution, and bring to a boil, simmer 3-5 minutes.

Divide solution into the 4 jars of eggs, then place lids and rings on them.

Let sit at room temperature for 48-72 hrs, then refrigerate for additional 3-4 days before eating.

Enjoy!

Awesome thanks! I can't wait to make some!

 

[armorfirelady]

They do lay pretty eggs.  You need to take those two eggs, break them side by side in a skillet, and see if you can tell a difference in the yolk color.  My hubby can tell you which is which, and he swears they taste richer than the other eggs.

I'm probably going to blow her first egg out it's my first ever dark egg. I have Edie's 1st blue on to

 

[NotAFarm]

Here is a recipe for Atomic Eggs that BYCer Opa posted and I copied. It is his son's recipe.

Quote:

 

[BCMaraniac]

Thanks! That sounds like what I am looking for. The only thing I see missing is sugar. I bet if I adjust with a little sugar that will be a perfect recipe for sweet/sour pickled eggs.

I tried deviled eggs again today. They did turn out better than making them with store bought eggs but still the yolk got off to one side making the white part thin in spots causing them to want to tear. The eggs never were in the refrigerator. The only thing I can think of that maybe I could do different is stir the eggs around while they are cooking. I don't usually do that so that might be the problem. They are good. I make them a little more "tart" tasting than most deviled eggs I eat - I add more vinegar.

I may try your recipe tomorrow! I was thinking, I bet you could sell a lot of pickled eggs along with fresh eggs. But I guess that would be illegal without inspection and a license.

Btw, the eggs peeled close to perfectly today.

TW, the sweet comes from the beets. In other pickling solutions, I usually use 2 tablespoons of of sugar and 1 cup of water instead of the beet juice. I guess it depends on how sweet you want them.

 

[Triple Willow]

Plenty of folks around here make their own pickled eggs and they are sold in 'beer joints' with no apparent legal ramifications.

That's good to know. I bet there could be a big market for that.

I read somewhere on here of people that are actually selling balut eggs.

 

[Triple Willow]

@BCMaraniac... Ok, so the beets are already sweetened. We usually buy canned beets and put sugar in them. Thanks.

 

[hellbender]

That's good to know. I bet there could be a big market for that.

I read somewhere on here of people that are actually selling balut eggs.

Around here, folks down pickled eggs with beer. I'm not crazy about either of the two. As for balut...I tried it in the Philippines....and I care far less for that than picked eggs!!!

One would have to live in or near an area with a very large targeted market. If I tried something like that around here, the best case scenario might be a royal butt kicking...lololol

 

[hellbender]

Simply...FYI...

When in college, a classmate who was from Taiwan spent a 2-week break with my family. Oddly, he was the son of a diplomat from that country. Odd because he was the one who taught me how to caponize cockerels.

He also wanted to show me how to make poulards from pullets but I never got to that. We didn't seem to have enough hens then and I can use all the hens I have now.

I do however, regret that I didn't at least learn the process.

 

[Triple Willow]

Around here, folks down pickled eggs with beer.  I'm not crazy about either of the two. As for balut...I tried it in the Philippines....and I care far less for that than picked eggs!!!

One would have to live in or near an area with a very large targeted market.  If I tried something like that around here, the best case scenario might be a royal butt kicking...lololol

I would have to stay away from the bar scene but if folks who bought eggs wanted to buy pickled eggs too, sounds like a few more dollars to put on the feed bill to me.

There are Oriental restaurants of different kinds scattered around my area and a college or two. That has got me thinking about Silkies too. lol I think I will do some checking around and see if there is a demand. It would be nice for a hobby to make a little cash. Silkies... ohhh boy. lol

 

[Triple Willow]

Simply...FYI...

When in college, a classmate who was from Taiwan spent a 2-week break with my family.  Oddly, he was the son of a diplomat from that country.  Odd because he was the one who taught me how to caponize cockerels.

He also wanted to show me how to make poulards from pullets but I never got to that.  We didn't seem to have enough hens then and I can use all the hens I have now.

I do however, regret that I didn't at least learn the process.  

I know somebody that might could tell you about that.