I'm in it for the eggs
- Thread starter kristen2678
- Start date
Quote:
I am so all over this...
I am so all over this...
Quote:
Fascinating tip! I wonder if it works with other types of eggs... Thanks for the recipe, I'm going to try it!
Fascinating tip! I wonder if it works with other types of eggs... Thanks for the recipe, I'm going to try it!
- Apr 6, 2009
- 330
- 2
- 131
I tried the vinegar method and all I could taste was vinegar...and I don't like vinegar.
What I do is get the water boiling and then poke a tiny hole ( I use a safety pin) in the large end of the egg. Drop in the water and boil for 4-5 minutes. They peel easily.
What I do is get the water boiling and then poke a tiny hole ( I use a safety pin) in the large end of the egg. Drop in the water and boil for 4-5 minutes. They peel easily.
I use this recipe to pickle either eggs or sausages. It takes about 7 days in the fridge for the flavor to penetrate well into a "C" egg. Longer is better.
Pickling Brine
5 cups white vinegar
2 cups water
2 tbsp. + 1 tsp. pickling salt
1 tsp. ground black pepper
2 tsp. red pepper flakes
2 tbsp. Texas Pete / Louisiana hot sauce
Pickling Brine
5 cups white vinegar
2 cups water
2 tbsp. + 1 tsp. pickling salt
1 tsp. ground black pepper
2 tsp. red pepper flakes
2 tbsp. Texas Pete / Louisiana hot sauce
- Sep 20, 2010
- 1,163
- 24
- 131
Boiled/fried/scrambled/pickled coturnx eggs are all good!
The only problem you will have is in complicated baked goods, where you need complicated measurements, like 3 yolks to 5 whites and sutch.
Other than that....Coturnix eggs are gosh darn fine eating!
My main reason for raising them was for Chicken Egg replacement, and they have done that and become much more!
The only problem you will have is in complicated baked goods, where you need complicated measurements, like 3 yolks to 5 whites and sutch.
Other than that....Coturnix eggs are gosh darn fine eating!
My main reason for raising them was for Chicken Egg replacement, and they have done that and become much more!
Quote:
I prefer Bar-S Smoked Sausage. You have to slow cook them to 160 F before you soak them in the pickling brine for at least a week, but it's well worth the wait. Bar-S Smoked Sausage contains no fillers (like soybeans/TVP), is reasonably priced and tastes great.
My polar bear likes 'em too.
I prefer Bar-S Smoked Sausage. You have to slow cook them to 160 F before you soak them in the pickling brine for at least a week, but it's well worth the wait. Bar-S Smoked Sausage contains no fillers (like soybeans/TVP), is reasonably priced and tastes great.
My polar bear likes 'em too.
Hey Dirk,
I got a truck load of the Bar S sausage pickle'in. Figured I'd give your recipe a try. I plan on gett'in the boys around and burn'in a brush pile this come'in weekend. Always a good time for sample'in some goodies while spit'in at the fire, drink'in beer or a good box-O-wine and tell'in lies. If your in the area, your welcome....
Bill
I got a truck load of the Bar S sausage pickle'in. Figured I'd give your recipe a try. I plan on gett'in the boys around and burn'in a brush pile this come'in weekend. Always a good time for sample'in some goodies while spit'in at the fire, drink'in beer or a good box-O-wine and tell'in lies. If your in the area, your welcome....
Quick Question, how many bobwhite eggs equal a chicken egg? Thanks.
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