ฝัง
- เผยแพร่เมื่อ 2 เม.ย. 2017
- I show you the way I make Amish Pickled eggs. They are so yummy!
Enjoy!
Thank you for Subscribing, Liking and Watching we really appreciate you!!! xoxoxox
-----------------------------------------------------------------------------------------------------------
Our Website: www.whimsicalwonderfarm.com
Our Facebook: WhimsicalWon...
Our Twitter: / whimswonderfarm
Our Email: whimsicalwonderfarm@gmail.com
If you want to send us something:
PO BOX 543
Newnan, GA 30264
If sending anything UPS or FedEx send to:
18 Greenville St. #543
Newnan, GA 30264
---------------------------------------------------------------------------------------------------------
Bird Wishlist : www.amazon.com/gp/registry/wi...
The Video: • Craft room Project - N...
--------------------------------------------------------------------------------------------------------
~-~~-~~~-~~-~
Please watch: "Florida Vacation 2017"
• Florida Vacation 2017
~-~~-~~~-~~-~
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 5](http://i.ytimg.com/vi/g5wpgeAIzMs/mqdefault.jpg)
This quarantine gots me messed up. I’m hooked on mob movies, fashion runways and watching pickling stuff🤷♀️
"This quarantine gots me messed up." You're not kidding. It's even removed your ability to write in intelligible English!
@@alangeorgebarstow what a ridiculous thing to say. this is youtube. nobody gives a shit about the grammar police. im also here because Quarantine gots me messed up
🤣🤣🤣🤣👍
Thats messed up alright
@@alangeorgebarstow I guess you’re focused on the important things.
Tried this recipe. An hour later I built a barn in my neighbors yard.
Hahaha
I made these recently and they are a big hit. Now I am making a bigger jar. Thanks for the recipe!
Exactly how a instructional video should play out! Great job!
I just have to say, you are a cool granny. I am making these eggs right now! God bless you ma'am, and keep loving those grand babies!
Nice video...as a professional chef, we have certain ways of cooking, due to decades of trial and error also strict health codes. We put eggs, 10 or 100...it's the same, in cold water, turn the flame on, when it boils, 10 minutes then drain and instantly into cold water...adding more ice if needed. The small time between certain temperatures is where the food poisons can thrive...)...the sudden temp. change releases the amniotic membrane from the cooked amniotic fluid (egg white) and they always peel very easily and are always cooked perfectly...thought I'd share.
Thanks for sharing
Your talking about store bought eggs. Freshly laid eggs are really hard to peal. I've tried vinager, salt, cold water, and they still stick
You have to let them sit for a while
@@klondikeone3413 yep... ten days in the fridge and then boil 'em!
@@tommiller9743 thanks Tom, I have LOTS of eggs. Water glass 5 gallons, give a lot away so today I'm going to do this.
@@klondikeone3413 I saw "one of these videos". Add an egg in a minor jar. Fill it half with water. Dump the egg. Shake it gently a minute. Voila, you can roll of the shall. It works.
I followed your recipe with modifications. I added a lot of fresh sliced onions because I always like to pickle onions with my eggs, and I had to use whole grain mustard from the jar in the fridge because I just couldn't find my bottle of dry mustard seeds. They are SO GOOD!!! I only made a scaled down small batch to test out, but we loved these! I can't wait to make more next time. Thank you for sharing this great recipe Lori!
Thank you for doing this video. My Grandmother did something very similar, I just don't know the recipe she used but the finished product looks exactly like yours in the video. I never saw her peel one handed but, she never boiled eggs without vinegar in the water and I honestly don't recall ever seeing eggs in the fridge. So, thanks again for taking the time and putting the energy into teaching us a good, no make that wonderful recipe.
Put a tablespoon of baking soda in the water when you boil the eggs to make them peel easy
Nice video. Straight to the point, and no unnecessarily flashy editing. I can't wait to try these pickled eggs out.
I like this lady. I bet she's a cool grandma!
I going to make these.
Michael Smith aww thanks so much!!!
If those eggs were sat in my fridge they wouldn't be there long. That looks absolutely delicious.
I've never been into pickled eggs much but this is delicious trust me. I slightly undercook the eggs so the yoke is not too dry when the vinegar finish cooking it and I also poke hole through the egg so the flavor really penetrates. I let it sit one week before I touch it. Superb!
This looks so yummy. I love cooking with mustard.I will definitely try your recipe.
Thank you! I just made up a batch of these using your recipe; I substituted honey in place of sugar. Can't wait to try it! We had a little left over brine and it is going to make the yummiest honey mustard vinaigrette.
Love this recipe, just finished making a batch, thanks👍
Im glad you mentioned adding eggs to it after. No one has mentioned that. I made the usual pickled eggs with beet juice and they got ate up fast. Definetly will try this recipe.
The best
I made these today, and I KNOW they're going to be good! I tried a tiny spoonful of the brine, and I can already tell. Thanks for sharing this!
I am going to try this out today and can't wait to try them. (FYI - I peel my eggs by rolling them around in the pan w/out water. When they bang into each other the shells come off as you pick them up. Works great)
thanks for this from Amish country. I just made a batch of red beet eggs.
im looking how easy they peel..fantastic how to..bravo.
A little FYI - all you need to do when you peel the eggs is to get underneath the membrane. It makes the eggs slick enough to where the shell almost falls off by itself.
I place my eggs in cold water and bring them to a boil - once boiling, I shut them off completely and cover for 12 minutes. Makes perfect eggs every time (and easy to peel).
I agree about the cooking time / no more than 12 mins. So they don't turn green.
@@evelyndenton4840 i do 10 mins myself
A must try for me.
Very well & clearly explained.It must be tasty.
Love what you teach us. Merci
thanks. excellent recipe!
Wow, that vinegar-to-ease-peeling tip was awesome! New subbie for that alone💙
J Kenji Lopez has a great video about this and did the research but vinegar doesn't actually do anything. The only thing that makes eggs easier to peal is dropping them into boiling water initially. Many people put them in cool water and let it come up to temp but that just makes it harder. The age of the eggs also doesn't matter.
These was awesome variation, thanks for sharing.
C W - Thank you! They are so yummy
I’m impressed that you peeled an egg with one hand. lol
They look great. Thank you for sharing this
I got a 10qt Pressure Cooker a couple years ago and it will hard boil 3-4 dozen eggs in 6 minutes flat once the pressure sets. Love it!
Incidentally it also cooks a full pot of Spaghetti in 6 min
And in 10 min a pot full of whole baked potatoes 🥔.
Big time saver!
There is no love in a pot of skeddy that takes 6 mins
Very informative vid.I learned a lot. Thx
What an awesome recipe. I just made a batch this weekend. Thanks for sharing and Hi from Germany.
Thank you 😊 and Hi!
LOVE IT!! Thanks
Thank you so much for the tip for peeling farm fresh eggs! 🙏🏻
I boiled 26 yesterday and ruined 8 peeling! 😓
You do it one handed. Like a boss! 👍🏻🤣
Awwww thanks so much!!!
Hello again, I have now made two batches of this recipe and they came out great. I am using Quail eggs which are a pain to peel but worth it :) I found that I had to halve the sugar for our taste. We loved the onions and so we also ended up pickling some onions in the same brine and they are also great.
Charlie Pace - Hi, that's so great! I can't imagine peeling quail eggs lol. I'm so glad you enjoy the recipe!
THANKS WILL TRY TONIGHT, LOVE PICKELED EGGS NEVER TRYED THISS WAY
Just found your channel. Thank you for sharing!!!
I'm going to try this. It looks excellent.
Grey Wolfe - They are so so good!! Thank you for watching!
An easy recipe to follow. Thanks
This is the only way I love my Pickled eggs.Great Recipe.Taste so Yummy!!
These look really good...My next batch of pickled eggs, I'm using this receipe
Thanks for sharing this recipe I going to try it!
AZ Farms - Great! hope you like it
Whimsical WonderFarm Wonderful recipe! You can buy pickled eggs in the supermarket and some are better than others but I'm going to hafd to try this as it looks almost as easy as just buying them!
AZ Farms A
looks yum. gonna try that one for sure
thanks for the info. great vid
George MacDonald - Wonderful!
Let me know how it goes.
Thanks for watching!
Good morning! Interesting recipe for all my extra eggs. Congrats on being a Grandma again! Blessings from the Mann Ranch Homestead ~ LeXze and Greg
africaboundgirl - thank you!
never tried these kind my granny and mom made beet pickled eggs ....love those ones
Stevie Counts - Yes love the beet pickled ones too, video coming for those. :) Thanks for watching!
I bookmarked this recipie-it looks fabulous! I'll bet they would taste real good fermented. I've made fermented eggs with a simpler recipie and they were pretty tasty. Thank you
My insta pot makes great boiled eggs and the peel comes right off pearl onions are good to use also
I'm making a batch of these this weekend 👍
A very nice recipe. Thanx ! 😚
Those pickled eggs sound real good!!
I’m going to have to give them a try. I make a mustard pickle from a recipe back from the 1950’s. They are so good but strong flavor. Thx
Thanks from Australia 🇦🇺 Tried the beetroot eggs now this.
The pickled onions in there are delicious also.
yes, after using the brine a 2nd time, I put the onion fragments in tuna salad - makes a nice zing!
Like the tattoo!👍💕😁 Can't wait to try your egg resicpe. I'm big fan of trying almost any pickled egg resicpe, this one definitely going on my list! Thank You 👍😁
Yummy might have to try this in a small batch..Thanks for sharing..
MAINEiac Grammie's Homestead - thanks for watching! They are so yummy.
+Whimsical WonderFarm They look it..👍
These are the best
thanks for the information very detailed :)
Virginia Creeper - Thank you so much!!
Hi great recipe. I will be trying this with my Quail eggs. I spent some time in Michigan and loved visiting the Amish store and buying a lot of their produces.
Charlie Pace - OH that's awesome! Enjoy! Thank you for watching.
Oh,boy! 48 quail eggs to a jar, man, I hated peeling those things. Shame to toss them tho....... and; they pickle up great...toss in a pepper!
I LOVE pickled eggs! I can't wait to try this recipe, it sounds yummie! I've just been reusing the Hot Mamma brine as I empty a jar of them. This seems like it'll have a much better flavor for the eggs.
LOL I do this too
I love your videos, just subscribed . Thank you.
Great info thanks
I'll be making this!!
I have made these deviled eggs, they are awesome, these are the only recipe I use now, Thanks so much for sharing
I'm so glad!! Thank you
ATC found steaming keeps that membrane from becoming a holy "tear-er." Works pretty well on fresher eggs too. 13 minutes and into an ice bath before peeling.
Bravo!
I'll make this. Thank you.
great recipe I'm on a mission now.
Never tried this recipe may have to but love the idea of the onions i like to keep the juice of pickles or peppercini peppers and do a few onions in the juice a perk up for sandwiches an well I just like to eat them
Your recipe is delicious came out very well.
Sid Hicbab - that's so wonderful! Thank you!
Especially the ending is very cute. 😊
Great Video. Thank You.
I subscribed.
Thank you for sharing.
We simply stuff the pickle, jalapeno, hot-mix, yellow chilies jars after the contents are gone and !wallah! pickled eggs! The absolute favorite are the nacho jalapeno eggs. We also steam our eggs(12 min@4000ft)rather than boil and drop into ice water. Peeling becomes effortless. Will definitely give this recipe a try. Never had mustard eggs before.
Thank you!!
Hello, when you start a new batch do you need to make a new onion vinegar mix or can the boiled eggs be added to the mix you already have done?
Heather Watson -Hi and welcome!
I usually just add (replace) eggs for about a week or two. Then I've found it starts losing its flavor. So I start a completely new batch once a month.
I hope this helps.
Gonna give this a try, Thanks for your video....I make alot of Red Beet eggs and some Monster spicy eggs with Jalepeno's and Habeneros ...
Eric Reitzel - oh wow spicy! I make the beet one too. I love both. Thanks for watching.
Perfect salad eggs!
Thank you! As someone who took chemistry: the onion has mostly liquid that is 'a base' , and the vinegar 'an acid', so that might make the vinegar less strong tasting to use so much onion, too. I will try this! Also- the sugar acts as a preservative.
Sugar is so nasty though and I'm also diabetic. It seems every pickling recipe I see is slam full of sugar. Are there any recipes out their that don't place such a heavy reliance on the stuff?
@@waynepurcell6058 , you know, you can try to leave out sugar,
Or maybe use honey ( because honey is 'twice as' sweet , only half as much would be needed to the level sweetness). You can even try sugar substitutes, like Stevia (from a root) , or Spenda, that 'might' taste okay ...
{IDK: I use in my coffee those. But if I want topping, for ice cream I use real sugar.} ...
But without a recipe it's a risk ( to spoil all ingredients) .
ALSO: because these ARE fermented, the end-effect of the actual sugar may be different, less blood sugar elevating, than other recipes with sugar. { Fermentation would change the sugar, so the presence of it to start, might not affect blood sugar as much as we guess }.
As a 'diabetic', the sour dough starter use , in noodles, , pasta too, might help you. In those, the flour is not still as bad, because it was eaten first by the symbiotic yeast and bacteria mix of the 'starter'.
Our craving, for sugar, in modern diet, might be because of fungus-related microbes, in our gut(s).
Thank you Lori! Gonna pickle these down here in Macon today. And that was cool, with the one handed egg peel!
Haha you're welcome.
Let me know how you like them.
@@WhimsicalWonderFarm Its sooooo good that you are still here replying. I was adding to my emotional day when I saw you hadn't posted a video for 2 years. I'm tried of just finding great videos with great family recipes but the person is no longer with us for years. Its soooo good to see you are. May God bless you and yours this season in Jesus Christ Yeshua HaMashia for it is written;
Jeremiah 29:11
New International Version
11 For I know the plans(A) I have for you,” declares the Lord, “plans to prosper(B) you and not to harm you, plans to give you hope and a future.
Amen
💕💓❤💖💝💖❤💓
" Thanks for sharing this recipe for pickled eggs with your viewers, Lori.
Your blouse is very pretty. "
Have you ever made them without sugar. I'm doing low carb.
Just wondering
Lori, you gorgeous rascal! Thanks for this great recipe.
Never had mustard , I love the red beet ones, but I must try this thank and do u use regular mustard or spicey brown
I use regular mustard. Thank you
Im from romania and pickled eggs i didnt know exist untill now :D i will try this , and bdw good presentation
sfantu void - OH thank you so much! I hope you enjoy!
Check out ultra violets pickled egg cookbook.
if you like beets, try pickled eggs/beets.
my wife is from there and she did not know about them as well.
Awesome video....
I like your vid!
Totally making these! Always looking for new things to do with all the eggs. This looks so good. Thank you for the recipe!
Robyn Burnett - Yay! thank you so much for watching. I hope you like these eggs we sure do!
how big of a jar was that ? thky dan t palm springs calif USA
I did not put in frigerator but keep then at room temp. one month are the ok safe to eat? And do they have to stay in the frigerator?
These are DELICIOUS!
Where can I find that Amish microwave?
I use the same recipe as my pickles including the pepper flakes. I also throw in a ton of garlic cloves. I usually put them in quart jars just like the pickles. Honestly, the eggs never last as long as the pickles. I use grape leaves one on top, one on bottom. I cannot remember where I got the recipe. No mustard. I have never heard of Amish Mustard pickled eggs. I dont use any food coloring or beet juice rather. My family preferred them natural colored. We LOVE pickled eggs. I may even try this recipe. Sounds good.
i was thinking of using your recipe for the pickling juice and adding ginger and cornflower to do my picalilli and bread and butter pickles
Love pickled eggs
WOW !!!! Willing to try Picked Eggs again ..... Only tried them once ick !!! They were store bought and tasted Gammie !!! Thank You New to your channel Hava Wonderful day !!! These look eggseptional !!!!
Love love pickled eggs I make them all the time...I remember 2 occasions where I purchased them and ate them...and got twice my moneys worth but ruined my shoes ( i guess i didn't like the pickling it wasn't the eggs). Pickled eggs are always good if you make them urself add your favorite prep of Vinegar, onions garlic maybe pickling spice, jalepeno's, tomato, not my grandma's ashes, and salt and pepper, any sugars if you like that, I like all mustards...it couldn't be easier.
Where did you get that large sealable glass jar?
My grandmother would never ever use white vinegar. It is stripped of all its good stuff when they boil it to remove the mother and the nutrients of the vinegar. She would always use apple cider vinegar in her pickling. It didn't alter the flavor or compromise the integrity of any recipe she made. But for the health benefits that would also aid in digestion, she used the ACV. I haven't used anything else but that. But I don't really like white vinegar because of its taste and because it was chemically stripped of many good things the body needs.
I’m new at this and I’ve made 5 batches of various pickled eggs. This is my absolute favorite. The bad part…or is it, I like to drink the broth.
Thank you, and no that's not a bad part. 😁
Pickled egg juice is what built this country.
I made these last night and they were soooo delish! Thank you! ❤️
You are so welcome
Putting eggs into ice water makes the shell and skin separate from the egg. Restaurants do this all the time, makes peeling them a snap, well, usually.
That is how we do it. Right from boiling into an icy bath.
Also wanted to ask. Is it normal that in the fridge my the mustard colour in the jar seems to be separating from the other liquid? I have to keep shaking it twice a day to keep mixing it