How To Make Naturally Fermented Pickled Eggs

hey I'm Doug Cooney this is my kitchen today I'm going to show you how to make naturally fermented pickled eggs now I got to admit until recently I have never tried pickled eggs before as a young man when I spent a lot of time wasting my life away in bars I used to look at these jars of these kind of won't be gone little white orbs and think to myself and just it really doesn't look appealing well I decided to try to make it myself and there's a reason they're still available they're absolutely addictive not only are eggs perhaps the perfect food but the fact that you can pick them and keep them in a jar where you just reach in and get what you want is it's the perfect food now I'm going to show you my process for pickling eggs and here's what you're going to need they're going to need a 2 quart canning jar you can usually pick these up in packs of 6 I believe at most hardware stores and they're not that expensive you're going to need filtered water you're going to need way which I get from making kefir and the way holds the lack of fermentation culture that starts the fermentation process so I usually use that in a lot of recipes that I do you're going to need kosher salt or sea salt and let's see I've got my list here and you don't absolutely need it but quite a bit of ice and like a a rack full of ice as you might expect the first thing you're going to need to make pickled eggs is hard-boiled eggs there's a lot of different recipes for doing it I've been told three or four different ways and they all work the way that I use is I use one of these passports with the insert in it I fill it up just below where the insert stops so the eggs never actually sit in the water so what I'm going to do is I'll take this out set it aside and I'll use the lid on the empty pot and I'll put the water up to just below where this this screen comes and I'll bring it to a rolling boil now I use this technique for making hard-boiled eggs because you're actually steaming the eggs instead of boiling them and the advantage to that is your environment is always 212 degrees if you put your eggs in the the pot and you put two in and comes back to a boil and then you do it the way it's normally done it's going to take X amount of minutes if you put in six the temperature is going to drop lower it's going to take longer so every time you add a quantity of eggs your cooking times change which makes it real confusing when you're using steam two things happen one is because you've only got this much water in the bottom and the eggs aren't cooking directly in the water it never drops below a boil it just keeps producing steam also this the second advantage is that your steam environment at 212 degrees will cook evenly whether you've got six in the bottom of that or 30 or 60 it's still going to take the same amount of time and we're going to fix 30 eggs which actually only amounts to a layer in about half in that that size pot that I just put on the stove so if you are doing more eggs let's say for some other recipe or you're making a lot of pickled eggs I would advise trying the steaming method you know another thing that I like about the steaming method of cooking eggs is that it cooks them very evenly so when you get done with these eggs you're going to find that they're going to have a very sunny yolk the yolk is not going to be overcooked it's not going to be granular it's going to be a bright yellow and there's not going to be any of that greenish gray ring that forms around a yolk when it's overcooked now while you're waiting for your water comes to a boil which is a matter of fact it's already starting to do because there's not much water in there you can use your available time to put eggs into your basket there's going to be about 30 there and that should be more than enough you're going to use probably 28 but if you mess a few up then you've got extras now another nice thing about this method is that because you have such a little quantity of water it doesn't take long to come to a boil so take your eggs the backup make sure the venture closed here if you got Vince on and you set your timer to 18 minutes all right our time is up so we'll shut the alarm off grab a pair of oven mitts shut the heat off pick the whole pot up and start running cold water in it now running cold water will helped it start to cool the eggs now I'm going to add ice it's not absolutely necessary first few times I did it I didn't add any ice but it seems like if you add ice leave it for a while and they chill a little faster a little more they seem to peel a little bit easier all right I'll let it fill until it starts to starts to run over the outside container and then see I don't use a lot now I'm going to let this sit for about Oh half an hour you could leave it longer if you wanted but by that time the egg should be sufficiently cool alright the ice is melted and the eggs are cooled so I'm just going to drain them off send one side I'm sure that all of you have peeled eggs before now that your eggs are cool you can go ahead and start peeling them and put them into your 2 quart jar now I'm not going to go into any of the processes I've used to try to come up with eggs that are easy to peel the ice water bath seems to help but there's something else that I've noticed that I've heard people tell me about over the years but I wasn't sure of recently a friend of mine who raises chickens and for the eggs says that they never make hard-boiled eggs at home because the eggs are almost impossible to peel and my mother who grew up on and around a farm told me that fresh eggs were really art appeal as opposed to older ones so if you go to the same source and buy eggs all the time and you get some that are really difficult to peel the next time you go to buy eggs buy them a week or so ahead of time put a mini refrigerator and just let them set and it really does seem to make a difference now you've got your freshly peeled eggs all in your jar and we're going to make it's actually the same brine that I use to make sauerkraut or any pickle and the deletions are exactly the same so what I'm going to do is I'm going to take a 2 cup measure and I'm going to take a half a cup away as I mentioned before way is one of the byproducts of lack of fermentation I get mine by making kefir when I need some way I go ahead and I make a large batch of kefir let it ferment for several days and it separates and I get occurred and I get away and then I use the wet way for pickles and I'm going to put filtered water cup and a half of that so we bring it up to two cups and then 2 tablespoons of sea salt or kosher salt or pickling salt don't use iodized salt it will tend to inhibit or kill the culture and it's the same dilution that you use for all pickles it's one tablespoon of salt to one cup of liquid or a cup of water so we'll have that once the salt is dissolved your brine is ready and you can add it to your your eggs now traditionally pickled eggs are just left plane you can brine them just the way they are they're great but if you want to try something different think about your favorite egg recipes and think about the herbs and the spices that you use in those recipes try them in pickled eggs now one of the first recipes that I tried variation from the traditional was a kimchi flavored pickled egg which is very interesting I had grated fresh ginger I had crushed garlic Hot Chili Peppers and sliced scallion and that was real interesting you could try something like lemon or orange zest the thing that I'm using most now is kind of a take off of a Chinese tradition of marinating eggs in tea and I've found that some of the citrus flavored teas like constant comment orange pekoe Lady Grey Earl Grey those Keys work very well and I found that a combination of whatever tea you choose rosemary fennel seed and just a hint of garlic works very well so I grind those all together with the exception of the garlic which I put in whole and use that as the flavoring for my pickled eggs it's got a very understated but subtle flavor that kind of blooms as you're eating the egg all right I've added my tea mixture and all we need to do now is let it ferment you want to make sure that your eggs are covered by the liquid just like when you're making any other pick in this case if you need a little more water just to cover cover the eggs go ahead and add just a little bit of water I'm going to put the lid on tight and I'm just going to give it a good mix okay I'm going to take the lid off yup everything looks good so I'm going to put the lid on but I'm going to leave it loose so that any gas that pretty is produced can escape I'm going to dislike a lot of other recipes I do you're going to set it aside for three days let it ferment and at the end of the three days you can help yourself to the pickles put them in the refrigerator and they'll actually last at least several weeks but they they never stay on hand that long I hope you enjoyed this video I'd like to encourage you to subscribe to my channel and share these videos with your friends I'm Doug qt until next time take care you

Channel: Doug Kuony

Views: 54,046

Keywords: natural fermentation, pickles, pickled eggs, Premiere_Elements_11, probiotics, eggs

Id: buH3p6x2oNw

Length: 14min 12sec (852 seconds)

Published: Sun Dec 29 2013