Very fresh eggs are harder to peel than aged eggs, because as eggs age, the contents shrink, allowing air to enter between the shell and the membrane surrounding the actual egg. It is the increased air between the shell and the inner membrane that makes older eggs easier to peel. Thanks for this video. It is one of the best and easiest to watch I have seen on fermenting eggs. explanation was clear, recipe was provided and alternative flavourings were interesting.
Fish4Free; I'm glad to hear from someone who has had those wonderful Chinese Tea Eggs. Here is the recipe for the pickled version I make. I start out with about six tea bags of Earl Grey tea six branches of rosemary (cut into short segments) fennel seed marjoram three cloves of garlic, smashed and peeled three fresh bay leaves (I have a bay laurel tree I get mine from. You may want to use more if yours are dried.) I place a bay leaf, a clove of garlic, about a half teaspoon of fennel seed and a half teaspoon of marjoram, one branch of rosemary, cut up and the contents of a tea bag in the bottom of a clean two quart mason jar. I peels the eggs and place them in the jar with about five or six eggs (I use medium) per layer. I then add more tea, rosemary, fennel and marjoram on each following layer. I add one of the remaining bay leaves and one garlic clove when the jar is about half full and the final leaf and garlic near the top layer. By the time the jar is full I've used up all the tea, rosemary, garlic and bay leaves and added the appropriate amount (per your taste) of the fennel and marjoram to each layer of eggs. You can add fresh ground black pepper to the top layer if you wish. Pour your salt water/whey (or vinegar) mixture over the eggs to fill the jar, tap the jar gently to dislodge and air bubbles, cover with lid, leaving it a little loose, and let it sit at room temperature for three days before refrigerating. Vary the ingredients to suite your taste or experiment. I hope you enjoy them!
Love Doug Kuony's videos. Wish he was still posting them as it looks like he stopped about a year ago. I tried his pickled and steamed egg advice today and now have 2 half gallons jars on my counter. The steamed directions he gave was spot-on for perfectly hard boiled (steamed) eggs. I steamed 54 eggs and every single one turned out perfectly cooked. So easy to peel it only took me a short time to peel them all! Doug...If you are reading this...MORE VIDEOS PLEASE!
Yes, I stopped posting, but I'm not dead! The truth is, I've had so many other projects going that I really haven't had much time for food videos. This channel started out as instructions for friends on how to do the fermenting and baking that I do all the time. I never thought of it as a long term commitment since I've not tried to make money from it. I kind of stick to the things I know. If I felt like I had any additional ideas to offer, I'd probably make a few more. Or, if someone had ideas for videos they'd like to see (hint) that I could do justice, I'd probably give them a shot, time permitting. My video dance card has been punched pretty full recently, but I like hearing that people actually enjoy these shows. I'm glad your eggs turned out and thank you Donna for your kind words!
If you have a pressure cooker use that on the white rice setting for 6 minutes. Put eggs on a rack. Use 1 1/2 cups of water. The eggs are perfect, put in as many as you like. We do between 12 and 36 at a time with same time. When done put in cold water, ice isn’t necessary. All the eggs will be able to be peeled with one hand. A great time saver. It doesn’t matter how fresh the eggs are. Pressure cooking makes all the eggs very, very easy to peel.
Great idea! I have a pressure cooker, a couple in fact, but I've never tried that method before. The peeling really is the difficult part of the whole process. Thanks for sharing!
Thank you! Pickled eggs are one of those foods you either love or hate. If you're trying the recipe, you're one of the former! One of the best things about making your own is trying out new flavor combinations. Have fun and let me know how they turn out!
I thought I'd check out your channel just in case I'd find REAL food and sure enough! REAL pickled eggs rather than ones made with vinegar. Bravo! I'm now subscribed. I can't wait untill I have time to check out your other videos.
I don't know. I've never tried that. If you think the spices or natural flavor of the pickles would work with eggs, you might make a small batch and experiment to see how they would turn out. The other option would be to simply use vinegar in place of the whey. The flavor will be a bit more acidic with the vinegar and there won't be an active culture, but if you're OK with that, it's a great Plan B!
The first Tea Eggs I ever made called for leaving the shell on, but crackling it. After a few weeks they were ready to eat. The shells were not at all dissolved. When you peeled them, there was an attractive pattern on the eggs, but not much flavor penetrated the cracks. After that I always peeled them first for flavorful brown eggs. Paprika helps the color.
I use to be a chemist at a Pharmaceutical company in NC. A fellow analyst raised chickens for the “fresh” eggs, making an admitted mistake of washing the eggs after harvesting. He forewarned me that shell was a little soft because they were immediately washed and the shell was not allowed to set. I expect that may be because of the presence of a slightly water-soluble, organic component that increases hardening of the shell was washed away. Or, it may be a matter of oxidation. The best and quickest way to know may be to google it or go ask a chicken farmer. Also, for reasons similar to your use of steam to evenly cook the egg but in reverse for peeling the shell, the membrane between the shell and egg seems to adhere stronger to the shell rather than the egg when you uniformly chill the boiled egg in ice water. You may be able to improve the peeling process by keeping the temperature uniformly low by placing the boiled eggs in the freezer-once cool to the touch-and in an open container. The very pliable egg-white will shrink away from the membrane that sticks more strongly to the shell. I learned that technique from an Air Force chow hall Sargent in 1983, on a 2x4 mile island in the Alaskan, Aleutian Island’s. I was working in the chow hall, making the chopped eggs for the salad bar. The freezer time takes about 60 minutes, keeping in mind that after hardening the shell now acts as an insulator. So, actual chilling time may vary.
Who knows what mysteries chickens hold? Thanks for the info! I love knowing the science behind why things work (or don't). I believe it makes whatever we're doing more creative, rather than simply following steps. I've had good luck with the steaming process and usually follow that by a cool water bath (for the eggs!), but haven't tried the freezer trick. Now that you explain it, it makes perfect sense! Hopefully everyone who tries this recipe with read your post. Thanks much!
That is one of those things that you learn and you think; "why didn't this occur to me before?" I read about it the first time in Cooks' Illustrated magazine. It's been my go-to egg in the shell cooking method ever since, whether I'm cooking a couple eggs for a meal or several dozens for a party. If you don't have tea, you can season them with about anything you enjoy on eggs. At the moment I'm thinking dill and garlic or oregano and garlic. What the heck, garlic alone would be fine! Experiment... Hope they turn out perfect!
Doug Kuony thank you, I had a couple eggs,that,didn't fit in the,jar and so I had a smaller jar and did everything. else plus added paprika (not to the fist jar because I didn't think about it) we shall see. Thanks again
Thanks for an interesting video! I'm beginning to do research into pickling eggs and found this one. So your fermentation process only takes 3 days? Does that allow enough time for the brine to fully penetrate the egg and enough lactic acid to preserve the eggs? Or is this more for flavor than for preservation? Most other procedures I found were hot pickling methods that called for 1-2 weeks of a soak before they were considered "done." As an aside, J. Kenji Lopez-Alt of Serious Eats and Cook's Illustrated fame did an article on steaming eggs and ease of peeling and found that putting cold eggs straight from the fridge into the hot steam environment seemed to yield the greatest number of cleanly peeled eggs.
I read the same article on steaming eggs in Cook's Illustrated and steaming cold eggs does seem to make the peel easier to remove. However, if you're using fresh eggs, peeling is still difficult no matter what process you use! Using the whey introduces a culture into the brine that helps fight the introduction of bacteria that would cause spoilage. Think sauerkraut where the cabbage is preserved using no heat or acids at all. When made with fresh whey, the culture grows and gains strength. The three day fermentation is simply the way I learned to make pickled eggs. There are other fermented products that are ready after only three days, such as kimchi. Some kimchi recipes contain seafood and meat, however the ones containing meat are traditionally fermented over a period of several months. Having said all of that, making pickled eggs is, at its most basic, a meat (protein) preservation process. I prefer to move them to the refrigerator after the three day period for continued slow fermentation in a cool environment. The fermentation, at least for me, is mostly about flavor because they never last for a long period of time! In regard to your question about acid penetrating the eggs for preservation - I'm not sure how deeply brine ever penetrates an egg. If you look at those red stained pickled eggs (and here I have to say that there is a difference between pickling with a non-active brine and lacto-fermentation with a living culture) you will usually find that the color only penetrates a short way beyond the surface of the egg. We still taste the flavors of the brine when we eat a pickled egg just as we taste the flavors used for marinating meat even thought the marinate never penetrates throughout the meat. Luckily, eggs are pretty stable, within reason. In times before refrigeration, they were often preserved by simply sealing air away from the surface of the egg. Of course these were often still in the shell. Travelers in the nineteen century America used to transport eggs packed in cornmeal in nail casks. The corn meal cushioned them and kept them in a relatively oxygen free environment. As they were used the cornmeal was mixed with the eggs to make cornbread and other foods. They were usable for many months stored this way. I digress, but I hope that answers your questions.
I have been pickling eggs for years, with all kinds of recipes. this is the 1st time I have seen a recipe for fermented pickled eggs. Thank you, I have to try that. Thumbs up, and I subscribed to your channel... I see it is a older video. How is it working today (2017) with the fermented eggs? thanks for the the video & your time R. Downer
It still works well! I make them only occasionally, because when I have them on hand they tend to become a snack food and then whole meals. The flavoring always varies depending on what sounds good and what I have in the herb garden. Just planted some dill, so I see dill eggs in my future! Thanks!
Thanks for your kind words! My plan is to do more videos. Unfortunately, I have the habit of getting involved all sorts of other projects. Hopefully I'll get another one out soon. Thanks again.
I wish I had a foolproof method to offer you. Even though fermenting meat has been done in various ways for centuries, we don't tend to do it any more. I'm sure there's information out there. You might see what the author Sandor Katz has to offer. Good luck!
23093034 The same is true here in the US. In this case the whey introduces a living culture, which contains lactic acid. The acid, whether from whey or vinegar, inhibits the growth of harmful bacteria. If you don't have whey, use vinegar as a substitute. If you'd like to try something a little different try adding the contents of six bags of Earl Grey tea, two cloves of garlic, six sprigs of fresh rosemary along with some fennel seed and marjoram to the brine. Layer the eggs and ingredients in a two quart jar and add the brine. It turns the eggs brown, but tastes wonderful! Enjoy!
I am working on a batch of fermented eggs right now - following your method - thank you for this vid! While watching this you mention you use the sane brine for kraut? I follow a method that packs the chopped/sliced cabbage dry with sea salt and the cabbage releases the water to make the brine. Also, no whey is used.... I also saw another youtube where the lady did not use any whey for her fermented eggs. But, I'm going with your brine recipe for my eggs and have the whey dripping through a coffee filter -- from organic plain yogurt. Actually looked for liquid whey at the grocery - yeah right lol no such luck.
The whey is not absolutely necessity in the eggs or the kraut. What it does is add an existing culture to the food to jumpstart fermentation. People often confuse pickling and fermentation. Pickling is the use of an acid, often vinegar, and salt to make a brine. Fermentation also uses an acid like whey, but relies more on the fermentation for food preservation. (In sauerkraut making, it can be started with only salt as the cabbage naturally contains the living complex that will start fermentation which results in whey/acid.) If you don't have whey, you can substitute vinegar. The whey also adds a more complex flavor. I hope all this makes sense!
I have seen a few videos on eggs and this one is the one I am going to use ❤ I have chickens...I boil eggs and have only had a few eggs go stubborn in peeling them, I use a little electric steamer to cook mine, I poke a tiny hole in the fat bottom end before steaming them, I also store my eggs pointed side down...and to peel them tap the fat bottom end, it is the end with the bubble in it, about the only way I can describe it...well I so look forward to eating these eggs
very good I make pickled eggs also it is true if you use eggs that are at 2-3 weeks old they are easier to peel make mine with sliced onions garlic vinegar and filtered water, let set for least 3 weeks yummy they are good love to try it your way
I love this idea. Just found this video. I have my own goats and make a lot of goat cheese so I have unlimited whey. I wonder if I could just put the boiled eggs in the jar and fill with whey and salt and no water?
You know, that's a good idea. The flavor would be stronger, which would be good. I'd give it a try. Use your nose. It'll let you know if something isn't right. It could end up being wonderful! Try it and let me know how it turns out! Good luck!
The bergamont in earl grey tea can actually inhibit the natural fermentation process... I use garlic, pepper, hot chilies, fresh dill, bay leaf, mustard seed and then I use either a few pieces of red beets or some red shiso leaves to turn the eggs a beautiful pink/magenta color!
One of the best videos I've seen on the process. One question: You say you use a half cup of whey but the on screen text says 1/4 cup. Is it all that important to use a specific amount?
+Bryan Ranke I'm thinking, half cup. They whey is taking the place of vinegar as the acidic ingredient and also introducing a live culture for pickling. I wish I were a better editor!
I never thought of steaming eggs, great idea. What size eggs did you use. The last time I made pickeld eggs I used ex large eggs and found out latter the recipe I used actulle called for regular sized eggs ( they left that part out of the recipe ) , so I ended up with a lot less pickeld eggs then what I expected. Great Video thank you.
I'm glad you enjoyed the video! I usually use medium sized eggs because they are often a little less expensive and I can get more of them crammed into a two quart jar. (Steaming is a trick I learned from Cook's Illustrated magazine. If you're not familiar with it you should check it out!) The problem with boiling eggs comes with the fluctuation in temperature cause by different quantities of eggs. When you steam them, you can cook one or a dozen in roughly the same time. The steaming allows you to cook various numbers of eggs to the same consistency. Experiment to find the right time for what you want to do. A good electronic timer helps. When making soft eggs to top ramen noodles I've found that five minutes for a medium egg will produce a firm white and a creamy liquid yolk that will spread over the noodles! Delicious! Good luck with your eggs!
Thanks so much . I was wondering also if adding fermented Garlic and a small a small mount of raw sugar, like 1/2 teaspoon, to the batch of eggs could be used insted of whey to get things started?
The whey is used to start the growth of lactobacilli which is the basis of the fermentation. Fermentation creates an acidic environment which makes it difficult for the unwanted bacteria to form, thus reducing spoilage. (The original reason for using fermentation was for preservation. The added flavor is just a happy by-product!) If you know that the fermented garlic contains a live, active culture, it might begin fermentation. However, I'm not a scientist trained in the fermentation field, so I don't know if that kind of culture would transfer to the medium the eggs are being stored in. That's a long-winded way of saying I don't know. I would always encourage you to add more garlic to everything, but in this case, I think replacing the whey with vinegar to created the desired acidic environment would be your best and safest choice. In regards to the sugar, if you think it would enhance the flavor of the eggs, go right ahead. I am not personally a big fan of sugar in any form. People associate it with fermentation in brewing where it is metabolized into alcohol (acidity in one of its most delightful forms) by the yeast. However, it's also used as food by most bacteria, wanted and unwanted. I wouldn't rely on it jumpstarting any food preservation in this case. It's an interesting question that I would encourage you to research further. I'd also like to hear what you learn!
flitdek you can use garlic and some well massaged cabbage in the bottom of the jar instead of whey. The cabbage and garlic will facilitate lactofermentation. I personally never use whey in my fermentation. It's just a flavor issue for me.
Thank you so much for this video you help me a lot (my son has a big problem by digesting the food he must eat everything fermented )and he eats only animal porduct so new you teach us how to ferment eggs but could you teach us how to ferment the meat
Luckily, the process of fermenting animal protein is making a comeback as people learn the value of processing their own food instead of eating what is given them by corporate processors. In spite of what we've been told, animal protein is perhaps one of the most bio-available food sources we have! Thus the move some people have made to carnivore lifestyle. I'm afraid I don't have any meat fermenting processes to offer you that I've tried myself. I'd be interested in hearing anything you learn about the process! Good luck to you and your son!
Hi, thank you so much for sharing this wonderful recipe with us... I have a question though, can I use one tablespoon of salt for each two cups of brine? I am scared of the blood pressure... Thank you.
I don't know. Usually, the combination of acid and salt produces an environment that is inhospitable for the bacteria that cause spoilage. Without the proper salt levels you risk that bacteria getting a foot hold. Personally I wouldn't risk it. If you are on a salt restrictive diet, there are going to be things you simply won't want to eat. Perhaps pickled egg are one of them. However, you could sample the flavors you would normally get with pickling (granted they won't be exactly the same) by mixing whatever spices and herbs you'd choose with a little vinegar and simply marinating the eggs in the refrigerator over night. Or, you could make a batch of pickled eggs and only eat one once a week. Although if you could do that, you have a lot more willpower than I do!
Doug Kuony... Hi, I appreciate you fast answer, I will follow your advice, eat one each week... I made eight eggs today (my first time) same as your recipe video, hope they turn out as good as they usually are... I will let you know soon... Thank you again.
Hey there Doug. A question for you, since you introduce using whey, this introduction produces lactic acid which, is what causes people who have trouble digesting dairy do you have outbreaks? Do you know if the lactic acid in a batch of eggs would likely cause this sort of thing? Is it the same lactic acid? I believe it is since it is derived from milk. Maybe I'm wrong.
Hey Phil! Good question. I've never heard that lactic acid causes lactose intolerance, but that whole process/byproduct thing regarding dairy is really like the chicken/egg puzzle! :) Lactic acid, along with acetic acid and other byproducts, which I won't even attempt to name, are a natural result of the fermentation of dairy. The enzyme lactase is usually produced by the cells in the small intestines and is responsible for breaking down lactose. When this enzyme is not produced or produced in insufficient quantities, lactose intolerance results because the individual's system can't split the lactose into usable glucose and galactose for absorption. I have read that some people with milder cases of lactose intolerance can eat naturally fermented dairy products because the fermentation process helps break down the lactose so that it is easier to digest. However, I am not lactose intolerant, so have no way of testing this myself. I would advise individuals who are lactose intolerant to do their own research and come to their own decision, then proceed with caution until they know how they react to fermented dairy products. At some point in the past, I believe I read an article which stated that lactic acid, consumed in moderations, was one of the few acids that helped raise the overall pH of the body (making it less acidic). However, I'm relying on my memory here so this statement is anecdotal at best. If you're interested I encourage you to research it for yourself. Lactic acid is useful because it provides an acidic pickling medium in which it's difficult for harmful bacteria to thrive. It also has an advantage over acids like vinegar because it contains beneficial living cultures which may aid somewhat in health. If you have any doubts about using whey in the recipe above, you can always substitute it with diluted vinegar, the process used in most pickle production. Whey contains lactic acid, but it's only a part of various components that make up whey. Whey isn't a concentrated source of lactic acid. Now, having said all of that, I wouldn't recommend you drink the whey solution out of the pickled egg container when you're done eating the eggs. I can't see any health benefit to that, plus it sounds gross! I don't know if this answered your question, but I hope it was helpful!
Read a book that saved my life (Brain Maker) by a neurologist named Perlmutter. You will learn how fermented foods including dairy will heal you of lactose intolerance.
What you're thinking of is lactose intolerance where their bodies don't produce enough lactase and as a result they can't digest milk sugar. Lactic acid is produced when lactose is digested by lactase.
Lactic acid is not lactose, the bactria in kefir and yogurt breaks down lactose allowing many people to then be able to eat it. The problem i see with using kefir is that it is not the bacteria we need in pickled eggs. This bacteria will die off soon, being replaced with the correct bacteria.
I put about a tsp of food grade Baking Soda/Bob's Red Mill in the cold water when preparing to boil my eggs (farm fresh). The shells peel away quite nicely. Not sure how Baking Soda,would work with steaming eggs.
Absolutely! I usually only use Himalayan pink and Redman Real salt. For the video I used easily obtainable salt, but if you have Himalayan, by all means, use it!
Great inspiration using the tea Doug; I live in China and tea eggs （茶叶蛋）are ubiquitous. Could you write down your recipe using the tea and other spices? BTW, are you a friend of Bill?
I love pickled eggs if they are flavored well, I used whey a couple times, dont like the flavor it instills in the eggs. I make pickled peppers and use that starter for my eggs.
Just add all your eggs in the water you want to boil and leave the water to boil with eggs and they will all be done perfectly. Tried it many time and always works.
I don't know. I've never tried it. Somehow ginger doesn't sound that appealing with eggs, which usually pair better with savory ingredients. I would think vinegar would be a better choice. I could be wrong though. The only way to know for sure is to try it. The real point with eggs is not as much fermentation, as with vegetables which become inundated with the culture, but to provide them with an acidic environment to preserve them from spoilage. (The whey also provides a savory flavor and a living culture.) If you try the ginger bug be aware of the smell. It they smell at all "off", discard them. On the other hand. They might be delicious!
@@ruburtoe1 That can be done. I find fermenting vegetables a lot easier than fermenting protein. Meat and eggs can be preserved, but they take a little more practice and attention. When protein doesn't go well, it can turn fast. That being said, it's not difficult to tell when it's bad! There are certain kind of regional winter kimchi that are made with meat and seafood. Most of them rely on a fair amount of salt, but the acid produced by the vegetable helps the preservation process. If you want to try it, I would suggest doing a batch of picked egg and some vegetables separately, but in the same brine to observe the fermentation processes and times to see if they are compatible, then perhaps try fermenting a small batch together to see what the results are. When you mentioned this subject, the first thing I thought of was eggs and curry cauliflower, although I've never done them together. Experiment, do some research and let me know how it turns out. Good luck!
When i hard boil eggs i put the water and eggs in pan set it on the stove put it on hi and then when it comes to a boil i turn the stove off and then let sit 12 min and then done ! It workers out good 😀
Oh, and I wanted to mention that I put a couple of tablespoons of salt in the water when I boil my eggs and then let them cool in cold water and that produces easy to peel eggs every time.
That works too. I guess it's a matter of using heat, chemicals (such as salt or acids) or some other method to get the membrane under the shell to degrade enough to release. I've never found one method that is 100% effective every time other then using older eggs where the membrane has already started to break down!
That might be a good idea...or it might not. I'm not sure since I've never tried it. The point of using whey in this recipe is to introduce a living culture and the extra flavor and acidity that would impart. If the feta is commercially produced, it has probably been pasteurized. Also, the liquid in a container of feta might be, as you said, brine and not whey. So it would probably have plenty of salt and perhaps preservatives, but no acidic component. If you want to try it, you could divide the recipe into a small batch and try the feta brine, but I think you would be better off to simply replace the whey with vinegar. We know that works!
@@TsetsiStoyanova I have to admit that, not only have I never done it, I've never heard of it! I'm afraid I'm of no help to you on this subject. Sorry!
+Mary Huivenaar I've never used whey powder because I obtain whey as a byproduct of making milk kefir. The point of using fresh whey is to incorporate a living culture. Commercial whey powder has been processed, so I have no idea if the culture is alive or not. Check with your retailer or the product web site. If you're trying whey powder, mix it according to the product instructions to make enough liquid to cover the eggs well. Good luck!
When dairy products are fermented they eventually separate into the curds (the solids) and the whey (the acidic liquid). If you remember the nursery rhyme "Little Miss Muffet, sat on her tuffet, eating her curds and whey...", that's the same thing. Whole milk from the cow will ferment from the natural bacteria it contains and separate. She obviously lived on a farm. Whey can also be obtained from straining yogurt, although in most commercial yogurts the culture won't be active. The buttermilk that results from churning butter is also a kind of whey. (If your thinking about commercial buttermilk I have to say I don't know if it will work. It's a different culture altogether and I've never tried using it.) You may be able to buy whey at a health food store, In powdered form. Commercial whey may still not contain a living culture. However, if you want to try the recipe to see if you like it, simple replace the whey in the recipe with vinegar. It won't contain the live culture that homemade whey will, which may or may not be important to you, but it will work. Vinegar is used in most modern pickling anyway. FYI, If you're wondering, a tuffet is a footstool! Good luck with your eggs!
Doug Kuony Doug Kuony Cool. I did know that but since I don’t know how to ferment stuff I was just wondering if I could find this whey already separated or maybe an alternative that does the same thing. Something besides vinegar
OK, now I'm stumped! Vinegar is the only thing I can think of that would work as an alternative. It's pretty much the standard for pickling. If you find an alternative let me know because I don't know of one.
Doug Kuony I’m not sure there is. That’s why I’m asking cuz I don’t have a clue how to do any of this but I did watch your other video about making kefir and I’m interested in learning more. I even thought about buying some of that culture you were talking about but I need to do more research on this so I know how to do it.
Chuck, I've done business with Cultures For Health for years. I would suggest you go to their web site and see what they offer. They also have instructional videos which you may find informative. Most of culturing is about learning some basics and then just doing it until you get a routine that works for you. The greatest share of what you learn about culturing won't be in the directions anyway, like how to make the its schedule fit into your daily schedule and how the culture reacts to your environment. Just haul off and do it. Most of all have fun with it!
I don't know if I'm unknowledgeable or people are starting to blur the lines so much that things are beginning to lose their useful meanings. To me: "pickling" is putting food in an acidic solution so the food is preserved (there is no significant change in the food); a "brine" is a saltwater solution (where food can be put to preserve it, and there is no significant change in the food); "fermenting" is when the food sugars breakdown and convert to alcohol (a significant change is made). I would not call this "fermented pickled eggs", but "eggs pickled in lactic acid"; I don't know if lactic acid is stronger than acetic acid (vinegar), but it seems either acid would be diluted to the same required pH concentration.
You're right in your definitions. On the commercial markets today, most pickling can be thought of as a combination of brining and pickling (salt and acid). I think that's what most people are referring to when they use the term "pickling." In food fermentation (think sauerkraut) there may be a very small amount of alcohol produced, but not enough to effect any sort of preservation. The actual preservation medium is the lactic acid and useful bacteria produce by the fermentation itself. The lactic acid, which is one component of the whey produced by fermentation, provides a kind of bacterial soup that makes it difficult for harmful bacteria that cause spoilage to get established in. Thus preservation. Unlike food fermentation, grain fermentation produces greater quantities of alcohol. This alcohol, usually fermented and then distilled to concentration, is then used to preserve foods such as Brandied Peaches. In that case, the food is never involved in the original fermentation process. As for your last question, off hand I don't know the pH of whey. It probably varies according to when in the fermentation process the whey was collected. Whey and lactic acid are not identical. Lactic acid is a component of whey, while whey itself contains lactic acid and a cocktail of useful bacteria (as stated above.) In the case of food preservation, the additional bacteria contributes as much to preservation as the lactic acid. It also adds additional flavor that vinegar alone does not. Plus many people believe that bacteria contained in whey help promote health. So, I agree that calling them "Pickled" eggs may not be technical accurate, although the preservation medium is basically a mix of acid and salt, but barring the overuse of hyphens in the description, that's what I went with.
I don't think so. Salt has always been an integral part of fermentation and also pickling. It's basic to this sort of food preservation. Of course, there might be processes I'm unaware of. If you find any, I'd like to hear about them. I'm always up for learning something new!
I use my wok and a bamboo steamer. Why do people feel they need to use the byproduct of a milk ferment to jumpstart a vegetable Ferment. And no whey is needed to ferment eggs
Some vegetable almost ferment themselves, like cabbage. Other don't ferment as readily, thus the jumpstart. Eggs have been preserved for generations with salt and acid. Technically that would be pickling as opposed to fermentation. In this recipe the whey adds an addition flavor component and a little beneficial yeast and bacteria. By the way, the bamboo steamer is a great idea!
I don't think commercial eggs are shelled when they pickle or ferment them. Have you ever tried picking eggs without shelling them? If you used vinegar before, i imagine you knew that. I know that water kefir will also dissolve eggshells. In fact, the grains need to be fed the shells from time to time. That's why im asking.
That's interesting. I've never seen any that weren't. I've never tried fermenting them with the shells because it seems the shells would substantially slow the fermentation. In addition it would be more difficult to package them without breakage. If you've seen them with the shell on, then I'm sure there are companies that do it that way, I'm just not aware of the process.
@@KuonysKitchen you are probably 100% right about the shells slowing the process. I didn't think about that! Thanks for responding :) I loved your video. Ive been boiling eggs the wrong way my whole life!
I just pickled some eggs. No intention to ferment. NOW...they are fermented in my fridge. I wondered if fermented was a 'thing'. I guess it is. I made them for my son.
Kosher salt is only required for Jews. Muslims use halal salt. I just use pure salt with no additives, especially no iodine (which makes pickling solutions cloudy).
All it has is cabbage and salt (and sometimes caraway seed). The brine (salt and water) is added only if you happen to get dried out cabbage from the market that doesn't have enough water content to produce sufficient brine. I also save the juice (brine) from one batch and add it to the next to kick start the fermentation process. Buying your sauerkraut in a can, that's blasphemy!
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Very fresh eggs are harder to peel than aged eggs, because as eggs age, the contents shrink, allowing air to enter between the shell and the membrane surrounding the actual egg. It is the increased air between the shell and the inner membrane that makes older eggs easier to peel.
Thanks for this video. It is one of the best and easiest to watch I have seen on fermenting eggs. explanation was clear, recipe was provided and alternative flavourings were interesting.
You're absolutely right about older eggs. Thanks!
Fish4Free;
I'm glad to hear from someone who has had those wonderful Chinese Tea Eggs. Here is the recipe for the pickled version I make.
I start out with about six tea bags of Earl Grey tea
six branches of rosemary (cut into short segments)
fennel seed
marjoram
three cloves of garlic, smashed and peeled
three fresh bay leaves (I have a bay laurel tree I get mine from. You may want to use more if yours are dried.)
I place a bay leaf, a clove of garlic, about a half teaspoon of fennel seed and a half teaspoon of marjoram, one branch of rosemary, cut up and the contents of a tea bag in the bottom of a clean two quart mason jar.
I peels the eggs and place them in the jar with about five or six eggs (I use medium) per layer. I then add more tea, rosemary, fennel and marjoram on each following layer. I add one of the remaining bay leaves and one garlic clove when the jar is about half full and the final leaf and garlic near the top layer.
By the time the jar is full I've used up all the tea, rosemary, garlic and bay leaves and added the appropriate amount (per your taste) of the fennel and marjoram to each layer of eggs.
You can add fresh ground black pepper to the top layer if you wish. Pour your salt water/whey (or vinegar) mixture over the eggs to fill the jar, tap the jar gently to dislodge and air bubbles, cover with lid, leaving it a little loose, and let it sit at room temperature for three days before refrigerating.
Vary the ingredients to suite your taste or experiment.
I hope you enjoy them!
Nice! Thanks for the tips! 😎👍🏻
Love Doug Kuony's videos. Wish he was still posting them as it looks like he stopped about a year ago. I tried his pickled and steamed egg advice today and now have 2 half gallons jars on my counter. The steamed directions he gave was spot-on for perfectly hard boiled (steamed) eggs. I steamed 54 eggs and every single one turned out perfectly cooked. So easy to peel it only took me a short time to peel them all! Doug...If you are reading this...MORE VIDEOS PLEASE!
Yes, I stopped posting, but I'm not dead! The truth is, I've had so many other projects going that I really haven't had much time for food videos. This channel started out as instructions for friends on how to do the fermenting and baking that I do all the time. I never thought of it as a long term commitment since I've not tried to make money from it.
I kind of stick to the things I know. If I felt like I had any additional ideas to offer, I'd probably make a few more. Or, if someone had ideas for videos they'd like to see (hint) that I could do justice, I'd probably give them a shot, time permitting.
My video dance card has been punched pretty full recently, but I like hearing that people actually enjoy these shows. I'm glad your eggs turned out and thank you Donna for your kind words!
Made the eggs three days ago. Used garlic, onion, a little jalapeño, and peppercorns. Best boiled egg I’d ever had! Thank you for sharing!
I'm very happy they worked out well for you! Thanks for posting! (They sound delicious!)
Great show. Enjoy your easy but exact description on the process. Well done
Thank you very much! I'm you found it helpful.
If you have a pressure cooker use that on the white rice setting for 6 minutes. Put eggs on a rack. Use 1 1/2 cups of water. The eggs are perfect, put in as many as you like. We do between 12 and 36 at a time with same time. When done put in cold water, ice isn’t necessary. All the eggs will be able to be peeled with one hand. A great time saver. It doesn’t matter how fresh the eggs are. Pressure cooking makes all the eggs very, very easy to peel.
Great idea! I have a pressure cooker, a couple in fact, but I've never tried that method before. The peeling really is the difficult part of the whole process. Thanks for sharing!
Great video. Thanks for sharing. I'm adding this to my to-try list.
Thank you! Pickled eggs are one of those foods you either love or hate. If you're trying the recipe, you're one of the former! One of the best things about making your own is trying out new flavor combinations. Have fun and let me know how they turn out!
Thank you, sir! 😎👍🏻
I thought I'd check out your channel just in case I'd find REAL food and sure enough! REAL pickled eggs rather than ones made with vinegar. Bravo! I'm now subscribed. I can't wait untill I have time to check out your other videos.
Great recipe. I have been making kefir and this is a great way to use the whey.
Glad you can use your whey!
Hi, I don't have whey, but I do have the liquid from my natural fermentation pickles. Do you think that would work?
I don't know. I've never tried that. If you think the spices or natural flavor of the pickles would work with eggs, you might make a small batch and experiment to see how they would turn out.
The other option would be to simply use vinegar in place of the whey. The flavor will be a bit more acidic with the vinegar and there won't be an active culture, but if you're OK with that, it's a great Plan B!
The first Tea Eggs I ever made called for leaving the shell on, but crackling it. After a few weeks they were ready to eat. The shells were not at all dissolved. When you peeled them, there was an attractive pattern on the eggs, but not much flavor penetrated the cracks. After that I always peeled them first for flavorful brown eggs. Paprika helps the color.
I applaud your inventiveness! There are always solutions to food questions. Now I may have to make some tea eggs. It's been a while...
Adell Davis called it the unsightly green ring
I use to be a chemist at a Pharmaceutical company in NC. A fellow analyst raised chickens for the “fresh” eggs, making an admitted mistake of washing the eggs after harvesting. He forewarned me that shell was a little soft because they were immediately washed and the shell was not allowed to set. I expect that may be because of the presence of a slightly water-soluble, organic component that increases hardening of the shell was washed away. Or, it may be a matter of oxidation. The best and quickest way to know may be to google it or go ask a chicken farmer.
Also, for reasons similar to your use of steam to evenly cook the egg but in reverse for peeling the shell, the membrane between the shell and egg seems to adhere stronger to the shell rather than the egg when you uniformly chill the boiled egg in ice water. You may be able to improve the peeling process by keeping the temperature uniformly low by placing the boiled eggs in the freezer-once cool to the touch-and in an open container. The very pliable egg-white will shrink away from the membrane that sticks more strongly to the shell. I learned that technique from an Air Force chow hall Sargent in 1983, on a 2x4 mile island in the Alaskan, Aleutian Island’s. I was working in the chow hall, making the chopped eggs for the salad bar. The freezer time takes about 60 minutes, keeping in mind that after hardening the shell now acts as an insulator. So, actual chilling time may vary.
Who knows what mysteries chickens hold? Thanks for the info! I love knowing the science behind why things work (or don't). I believe it makes whatever we're doing more creative, rather than simply following steps. I've had good luck with the steaming process and usually follow that by a cool water bath (for the eggs!), but haven't tried the freezer trick. Now that you explain it, it makes perfect sense! Hopefully everyone who tries this recipe with read your post.
Thanks much!
I'm making them now. I didn't have any tea to put in it but I did steam the eggs and they came out perfect. thank you.
That is one of those things that you learn and you think; "why didn't this occur to me before?" I read about it the first time in Cooks' Illustrated magazine. It's been my go-to egg in the shell cooking method ever since, whether I'm cooking a couple eggs for a meal or several dozens for a party.
If you don't have tea, you can season them with about anything you enjoy on eggs. At the moment I'm thinking dill and garlic or oregano and garlic. What the heck, garlic alone would be fine! Experiment...
Hope they turn out perfect!
Doug Kuony thank you, I had a couple eggs,that,didn't fit in the,jar and so I had a smaller jar and did everything. else plus added paprika (not to the fist jar because I didn't think about it) we shall see. Thanks again
Delicious. Thanks for inspiring us.
Thanks so much!
Thanks for an interesting video! I'm beginning to do research into pickling eggs and found this one. So your fermentation process only takes 3 days? Does that allow enough time for the brine to fully penetrate the egg and enough lactic acid to preserve the eggs? Or is this more for flavor than for preservation? Most other procedures I found were hot pickling methods that called for 1-2 weeks of a soak before they were considered "done." As an aside, J. Kenji Lopez-Alt of Serious Eats and Cook's Illustrated fame did an article on steaming eggs and ease of peeling and found that putting cold eggs straight from the fridge into the hot steam environment seemed to yield the greatest number of cleanly peeled eggs.
I read the same article on steaming eggs in Cook's Illustrated and steaming cold eggs does seem to make the peel easier to remove. However, if you're using fresh eggs, peeling is still difficult no matter what process you use!
Using the whey introduces a culture into the brine that helps fight the introduction of bacteria that would cause spoilage. Think sauerkraut where the cabbage is preserved using no heat or acids at all. When made with fresh whey, the culture grows and gains strength.
The three day fermentation is simply the way I learned to make pickled eggs. There are other fermented products that are ready after only three days, such as kimchi. Some kimchi recipes contain seafood and meat, however the ones containing meat are traditionally fermented over a period of several months.
Having said all of that, making pickled eggs is, at its most basic, a meat (protein) preservation process. I prefer to move them to the refrigerator after the three day period for continued slow fermentation in a cool environment. The fermentation, at least for me, is mostly about flavor because they never last for a long period of time!
In regard to your question about acid penetrating the eggs for preservation - I'm not sure how deeply brine ever penetrates an egg. If you look at those red stained pickled eggs (and here I have to say that there is a difference between pickling with a non-active brine and lacto-fermentation with a living culture) you will usually find that the color only penetrates a short way beyond the surface of the egg. We still taste the flavors of the brine when we eat a pickled egg just as we taste the flavors used for marinating meat even thought the marinate never penetrates throughout the meat. Luckily, eggs are pretty stable, within reason. In times before refrigeration, they were often preserved by simply sealing air away from the surface of the egg. Of course these were often still in the shell. Travelers in the nineteen century America used to transport eggs packed in cornmeal in nail casks. The corn meal cushioned them and kept them in a relatively oxygen free environment. As they were used the cornmeal was mixed with the eggs to make cornbread and other foods. They were usable for many months stored this way.
I digress, but I hope that answers your questions.
I have been pickling eggs for years, with all kinds of recipes. this is the 1st time I have seen a recipe for fermented pickled eggs. Thank you, I have to try that. Thumbs up, and I subscribed to your channel... I see it is a older video. How is it working today (2017) with the fermented eggs? thanks for the the video & your time
R. Downer
It still works well! I make them only occasionally, because when I have them on hand they tend to become a snack food and then whole meals. The flavoring always varies depending on what sounds good and what I have in the herb garden. Just planted some dill, so I see dill eggs in my future!
Thanks!
good deal. thank you! I know just what you mean, when it comes to adding, and trying different things from the garden. I do the same.
Very informative and complete info. You need to do more videos where you can share you knowledge. Thanks RJ
Thanks for your kind words! My plan is to do more videos. Unfortunately, I have the habit of getting involved all sorts of other projects. Hopefully I'll get another one out soon.
Thanks again.
Nice video !
Thank you very much!
Steaming eggs in our 8 quart instant pot works wonderfully.
Glad you found it useful!
Is was asking you if you could teach us to ferment meat but only with the whey thank you so much
I wish I had a foolproof method to offer you. Even though fermenting meat has been done in various ways for centuries, we don't tend to do it any more. I'm sure there's information out there. You might see what the author Sandor Katz has to offer. Good luck!
I like to make pickled eggs with the little smokies sausages. Can this be done by cremation as well as pickles?
The smokies sound good. I'm afraid I've never tried the other. Sorry I can't help with that.
Very interesting. Certainly not heard of this method before. Here in the UK, it's done with white vinegar. I'll have to try this method. Thank you.
23093034 The same is true here in the US. In this case the whey introduces a living culture, which contains lactic acid. The acid, whether from whey or vinegar, inhibits the growth of harmful bacteria. If you don't have whey, use vinegar as a substitute.
If you'd like to try something a little different try adding the contents of six bags of Earl Grey tea, two cloves of garlic, six sprigs of fresh rosemary along with some fennel seed and marjoram to the brine. Layer the eggs and ingredients in a two quart jar and add the brine. It turns the eggs brown, but tastes wonderful! Enjoy!
Thank you.
I am working on a batch of fermented eggs right now - following your method - thank you for this vid! While watching this you mention you use the sane brine for kraut? I follow a method that packs the chopped/sliced cabbage dry with sea salt and the cabbage releases the water to make the brine. Also, no whey is used.... I also saw another youtube where the lady did not use any whey for her fermented eggs. But, I'm going with your brine recipe for my eggs and have the whey dripping through a coffee filter -- from organic plain yogurt. Actually looked for liquid whey at the grocery - yeah right lol no such luck.
The whey is not absolutely necessity in the eggs or the kraut. What it does is add an existing culture to the food to jumpstart fermentation. People often confuse pickling and fermentation. Pickling is the use of an acid, often vinegar, and salt to make a brine. Fermentation also uses an acid like whey, but relies more on the fermentation for food preservation. (In sauerkraut making, it can be started with only salt as the cabbage naturally contains the living complex that will start fermentation which results in whey/acid.)
If you don't have whey, you can substitute vinegar. The whey also adds a more complex flavor. I hope all this makes sense!
I also put all eggs in pan of cold water. Turn burner on bring to a boil about five min. Turn off and let set till cool.
I have seen a few videos on eggs and this one is the one I am going to use ❤ I have chickens...I boil eggs and have only had a few eggs go stubborn in peeling them, I use a little electric steamer to cook mine, I poke a tiny hole in the fat bottom end before steaming them, I also store my eggs pointed side down...and to peel them tap the fat bottom end, it is the end with the bubble in it, about the only way I can describe it...well I so look forward to eating these eggs
Thanks so much for sharing you technique! You are so lucky to have your own chickens. The difference between fresh eggs and store bought is amazing!
Brilliant presentation. Thank you.
+A M Thank you! I'm so glad you enjoyed it!
loved the video thanks
I'm glad you enjoyed it!
I've made lacto fermented saurkraut but never thought of doing eggs that way. I may have to try it.
Have fun!
very good I make pickled eggs also it is true if you use eggs that are at 2-3 weeks old they are easier to peel make mine with sliced onions garlic vinegar and filtered water, let set for least 3 weeks yummy they are good love to try it your way
I love this idea. Just found this video. I have my own goats and make a lot of goat cheese so I have unlimited whey. I wonder if I could just put the boiled eggs in the jar and fill with whey and salt and no water?
You know, that's a good idea. The flavor would be stronger, which would be good. I'd give it a try. Use your nose. It'll let you know if something isn't right. It could end up being wonderful! Try it and let me know how it turns out!
Good luck!
The bergamont in earl grey tea can actually inhibit the natural fermentation process... I use garlic, pepper, hot chilies, fresh dill, bay leaf, mustard seed and then I use either a few pieces of red beets or some red shiso leaves to turn the eggs a beautiful pink/magenta color!
That's great to know! Thanks very much!
Agreed. You are destroying the live cultures with the introduction of the Bergamot oil. Choose a nice, full bodied black tea instead😁
One of the best videos I've seen on the process. One question: You say you use a half cup of whey but the on screen text says 1/4 cup. Is it all that important to use a specific amount?
+Bryan Ranke I'm thinking, half cup. They whey is taking the place of vinegar as the acidic ingredient and also introducing a live culture for pickling.
I wish I were a better editor!
Will try this very soon, thanks.
Good luck and enjoy!
Came out great, thanks. We are all enjoying them.
I'm glad to hear that!
Wonderful! Glad they turned out well!
Very nice,thank you.
I'm glad you enjoyed it. So many people don't like pickled eggs. That leaves more for us who do!
I never thought of steaming eggs, great idea. What size eggs did you use. The last time I made pickeld eggs I used ex large eggs and found out latter the recipe I used actulle called for regular sized eggs ( they left that part out of the recipe ) , so I ended up with a lot less pickeld eggs then what I expected. Great Video thank you.
I'm glad you enjoyed the video! I usually use medium sized eggs because they are often a little less expensive and I can get more of them crammed into a two quart jar. (Steaming is a trick I learned from Cook's Illustrated magazine. If you're not familiar with it you should check it out!) The problem with boiling eggs comes with the fluctuation in temperature cause by different quantities of eggs. When you steam them, you can cook one or a dozen in roughly the same time.
The steaming allows you to cook various numbers of eggs to the same consistency. Experiment to find the right time for what you want to do. A good electronic timer helps. When making soft eggs to top ramen noodles I've found that five minutes for a medium egg will produce a firm white and a creamy liquid yolk that will spread over the noodles! Delicious!
Good luck with your eggs!
Thanks so much . I was wondering also if adding fermented Garlic and a small a small mount of raw sugar, like 1/2 teaspoon, to the batch of eggs could be used insted of whey to get things started?
The whey is used to start the growth of lactobacilli which is the basis of the fermentation. Fermentation creates an acidic environment which makes it difficult for the unwanted bacteria to form, thus reducing spoilage. (The original reason for using fermentation was for preservation. The added flavor is just a happy by-product!) If you know that the fermented garlic contains a live, active culture, it might begin fermentation. However, I'm not a scientist trained in the fermentation field, so I don't know if that kind of culture would transfer to the medium the eggs are being stored in. That's a long-winded way of saying I don't know.
I would always encourage you to add more garlic to everything, but in this case, I think replacing the whey with vinegar to created the desired acidic environment would be your best and safest choice.
In regards to the sugar, if you think it would enhance the flavor of the eggs, go right ahead. I am not personally a big fan of sugar in any form. People associate it with fermentation in brewing where it is metabolized into alcohol (acidity in one of its most delightful forms) by the yeast. However, it's also used as food by most bacteria, wanted and unwanted. I wouldn't rely on it jumpstarting any food preservation in this case.
It's an interesting question that I would encourage you to research further. I'd also like to hear what you learn!
flitdek you can use garlic and some well massaged cabbage in the bottom of the jar instead of whey. The cabbage and garlic will facilitate lactofermentation. I personally never use whey in my fermentation. It's just a flavor issue for me.
Thank you so much for this video you help me a lot (my son has a big problem by digesting the food he must eat everything fermented )and he eats only animal porduct so new you teach us how to ferment eggs but could you teach us how to ferment the meat
Luckily, the process of fermenting animal protein is making a comeback as people learn the value of processing their own food instead of eating what is given them by corporate processors. In spite of what we've been told, animal protein is perhaps one of the most bio-available food sources we have! Thus the move some people have made to carnivore lifestyle.
I'm afraid I don't have any meat fermenting processes to offer you that I've tried myself. I'd be interested in hearing anything you learn about the process! Good luck to you and your son!
Hi, thank you so much for sharing this wonderful recipe with us... I have a question though, can I use one tablespoon of salt for each two cups of brine? I am scared of the blood pressure... Thank you.
I don't know. Usually, the combination of acid and salt produces an environment that is inhospitable for the bacteria that cause spoilage. Without the proper salt levels you risk that bacteria getting a foot hold. Personally I wouldn't risk it.
If you are on a salt restrictive diet, there are going to be things you simply won't want to eat. Perhaps pickled egg are one of them. However, you could sample the flavors you would normally get with pickling (granted they won't be exactly the same) by mixing whatever spices and herbs you'd choose with a little vinegar and simply marinating the eggs in the refrigerator over night. Or, you could make a batch of pickled eggs and only eat one once a week. Although if you could do that, you have a lot more willpower than I do!
Doug Kuony... Hi, I appreciate you fast answer, I will follow your advice, eat one each week... I made eight eggs today (my first time) same as your recipe video, hope they turn out as good as they usually are... I will let you know soon... Thank you again.
Great! Enjoy!
I'd say just be sure to debrine your eggs by rinsing them off and it won't leave much salt on/in the egg itself. No worries
Could you use water kefir instead of the whey?
I don't know! I've never worked with Water Kefir. If in doubt and you don't have any whey, you can use the same amount of vinegar in the recipe.
Hey there Doug. A question for you, since you introduce using whey, this introduction produces lactic acid which, is what causes people who have trouble digesting dairy do you have outbreaks? Do you know if the lactic acid in a batch of eggs would likely cause this sort of thing? Is it the same lactic acid? I believe it is since it is derived from milk. Maybe I'm wrong.
Hey Phil! Good question. I've never heard that lactic acid causes lactose intolerance, but that whole process/byproduct thing regarding dairy is really like the chicken/egg puzzle! :)
Lactic acid, along with acetic acid and other byproducts, which I won't even attempt to name, are a natural result of the fermentation of dairy. The enzyme lactase is usually produced by the cells in the small intestines and is responsible for breaking down lactose. When this enzyme is not produced or produced in insufficient quantities, lactose intolerance results because the individual's system can't split the lactose into usable glucose and galactose for absorption.
I have read that some people with milder cases of lactose intolerance can eat naturally fermented dairy products because the fermentation process helps break down the lactose so that it is easier to digest. However, I am not lactose intolerant, so have no way of testing this myself. I would advise individuals who are lactose intolerant to do their own research and come to their own decision, then proceed with caution until they know how they react to fermented dairy products.
At some point in the past, I believe I read an article which stated that lactic acid, consumed in moderations, was one of the few acids that helped raise the overall pH of the body (making it less acidic). However, I'm relying on my memory here so this statement is anecdotal at best. If you're interested I encourage you to research it for yourself.
Lactic acid is useful because it provides an acidic pickling medium in which it's difficult for harmful bacteria to thrive. It also has an advantage over acids like vinegar because it contains beneficial living cultures which may aid somewhat in health. If you have any doubts about using whey in the recipe above, you can always substitute it with diluted vinegar, the process used in most pickle production.
Whey contains lactic acid, but it's only a part of various components that make up whey. Whey isn't a concentrated source of lactic acid. Now, having said all of that, I wouldn't recommend you drink the whey solution out of the pickled egg container when you're done eating the eggs. I can't see any health benefit to that, plus it sounds gross!
I don't know if this answered your question, but I hope it was helpful!
Read a book that saved my life (Brain Maker) by a neurologist named Perlmutter. You will learn how fermented foods including dairy will heal you of lactose intolerance.
William; Thanks so much for that info! I haven't read that book yet, but it's going on my list of "must reads."
What you're thinking of is lactose intolerance where their bodies don't produce enough lactase and as a result they can't digest milk sugar. Lactic acid is produced when lactose is digested by lactase.
Lactic acid is not lactose, the bactria in kefir and yogurt breaks down lactose allowing many people to then be able to eat it.
The problem i see with using kefir is that it is not the bacteria we need in pickled eggs. This bacteria will die off soon, being replaced with the correct bacteria.
I just wonder if these eggs are also rubbery like those vinegar pickles.
Yup. Rubbery. I think it's a chicken thing.😄
Thank you very much. we just love picked eggs. All the way from South Africa. Blessings 💝
I put about a tsp of food grade Baking Soda/Bob's Red Mill in the cold water when preparing to boil my eggs (farm fresh).
The shells peel away quite nicely.
Not sure how Baking Soda,would work with steaming eggs.
I'm not sure either, but that's a useful tool for the toolbox. Thanks!
I only use Himalayan pink salt. Is it a sufficient substitute?
Absolutely! I usually only use Himalayan pink and Redman Real salt. For the video I used easily obtainable salt, but if you have Himalayan, by all means, use it!
Great inspiration using the tea Doug; I live in China and tea eggs （茶叶蛋）are ubiquitous. Could you write down your recipe using the tea and other spices?
BTW, are you a friend of Bill?
I love pickled eggs if they are flavored well, I used whey a couple times, dont like the flavor it instills in the eggs. I make pickled peppers and use that starter for my eggs.
That's a brilliant idea! I'm a big fan of supper hot peppers. I'll have to try that. Thanks for the suggestion!
Just add all your eggs in the water you want to boil and leave the water to boil with eggs and they will all be done perfectly. Tried it many time and always works.
Thanks! That's another great method!
Boiling steam is not always 212°F.
My boiling steam is 205°F @ 4000' above sea level.
can i use ginger bug instead of whey?
I don't know. I've never tried it. Somehow ginger doesn't sound that appealing with eggs, which usually pair better with savory ingredients. I would think vinegar would be a better choice. I could be wrong though. The only way to know for sure is to try it.
The real point with eggs is not as much fermentation, as with vegetables which become inundated with the culture, but to provide them with an acidic environment to preserve them from spoilage. (The whey also provides a savory flavor and a living culture.) If you try the ginger bug be aware of the smell. It they smell at all "off", discard them.
On the other hand. They might be delicious!
@@KuonysKitchen what if you put in veggies or other stuff for the bacteria to eat, along with the eggs, to pickle while fermenting?
@@ruburtoe1 That can be done. I find fermenting vegetables a lot easier than fermenting protein. Meat and eggs can be preserved, but they take a little more practice and attention. When protein doesn't go well, it can turn fast. That being said, it's not difficult to tell when it's bad!
There are certain kind of regional winter kimchi that are made with meat and seafood. Most of them rely on a fair amount of salt, but the acid produced by the vegetable helps the preservation process.
If you want to try it, I would suggest doing a batch of picked egg and some vegetables separately, but in the same brine to observe the fermentation processes and times to see if they are compatible, then perhaps try fermenting a small batch together to see what the results are.
When you mentioned this subject, the first thing I thought of was eggs and curry cauliflower, although I've never done them together. Experiment, do some research and let me know how it turns out. Good luck!
When i hard boil eggs i put the water and eggs in pan set it on the stove put it on hi and then when it comes to a boil i turn the stove off and then let sit 12 min and then done ! It workers out good 😀
That works!
thx for sharing!
can I substitute the whey with gingerbug?
No, ginger bug is a wild yeast. We're trying to do a bacterial ferment here.
Oh, and I wanted to mention that I put a couple of tablespoons of salt in the water when I boil my eggs and then let them cool in cold water and that produces easy to peel eggs every time.
That works too. I guess it's a matter of using heat, chemicals (such as salt or acids) or some other method to get the membrane under the shell to degrade enough to release. I've never found one method that is 100% effective every time other then using older eggs where the membrane has already started to break down!
if i don't have whey..can i use the brine from feta cheese
That might be a good idea...or it might not. I'm not sure since I've never tried it. The point of using whey in this recipe is to introduce a living culture and the extra flavor and acidity that would impart. If the feta is commercially produced, it has probably been pasteurized. Also, the liquid in a container of feta might be, as you said, brine and not whey. So it would probably have plenty of salt and perhaps preservatives, but no acidic component.
If you want to try it, you could divide the recipe into a small batch and try the feta brine, but I think you would be better off to simply replace the whey with vinegar. We know that works!
i have used homemade pineapple vinegar even raw apple cider
vinegar..I have used yogurt whey
Those all sound like great combinations!
On peeling eggs: put one in a quart jar, and shake vigorously for a couple of seconds. That egg will peel easily even if it's fresh.
Great idea! Thanks so much!
Use a spoon to peel shell off. Just slide spoon between shell and egg.
I'll give that a try! Thanks!
how about living fermented eggs!
Could you clarify?
can you do a video about fermenting eggs live? i.e. without boiling them first. I heard you can make egg white yogurt... called "eggert"!
@@TsetsiStoyanova I have to admit that, not only have I never done it, I've never heard of it! I'm afraid I'm of no help to you on this subject. Sorry!
i HAVE WHEY POWDER HOW DO i MIX IT WITH WHAT AND HOW MUCH
+Mary Huivenaar I've never used whey powder because I obtain whey as a byproduct of making milk kefir. The point of using fresh whey is to incorporate a living culture. Commercial whey powder has been processed, so I have no idea if the culture is alive or not. Check with your retailer or the product web site.
If you're trying whey powder, mix it according to the product instructions to make enough liquid to cover the eggs well.
Good luck!
I wanted to try this until I found out what this whey is. I don't make kefir so I don't know how to get this whey. Can
i just buy it somewhere? lol
When dairy products are fermented they eventually separate into the curds (the solids) and the whey (the acidic liquid). If you remember the nursery rhyme "Little Miss Muffet, sat on her tuffet, eating her curds and whey...", that's the same thing. Whole milk from the cow will ferment from the natural bacteria it contains and separate. She obviously lived on a farm.
Whey can also be obtained from straining yogurt, although in most commercial yogurts the culture won't be active. The buttermilk that results from churning butter is also a kind of whey. (If your thinking about commercial buttermilk I have to say I don't know if it will work. It's a different culture altogether and I've never tried using it.)
You may be able to buy whey at a health food store, In powdered form. Commercial whey may still not contain a living culture. However, if you want to try the recipe to see if you like it, simple replace the whey in the recipe with vinegar. It won't contain the live culture that homemade whey will, which may or may not be important to you, but it will work. Vinegar is used in most modern pickling anyway.
FYI, If you're wondering, a tuffet is a footstool! Good luck with your eggs!
Doug Kuony Doug Kuony Cool. I did know that but since I don’t know how to ferment stuff I was just wondering if I could find this whey already separated or maybe an alternative that does the same thing. Something besides vinegar
OK, now I'm stumped! Vinegar is the only thing I can think of that would work as an alternative. It's pretty much the standard for pickling. If you find an alternative let me know because I don't know of one.
Doug Kuony I’m not sure there is. That’s why I’m asking cuz I don’t have a clue how to do any of this but I did watch your other video about making kefir and I’m interested in learning more. I even thought about buying some of that culture you were talking about but I need to do more research on this so I know how to do it.
Chuck, I've done business with Cultures For Health for years. I would suggest you go to their web site and see what they offer. They also have instructional videos which you may find informative. Most of culturing is about learning some basics and then just doing it until you get a routine that works for you. The greatest share of what you learn about culturing won't be in the directions anyway, like how to make the its schedule fit into your daily schedule and how the culture reacts to your environment.
Just haul off and do it. Most of all have fun with it!
I don't know if I'm unknowledgeable or people are starting to blur the lines so much that things are beginning to lose their useful meanings. To me: "pickling" is putting food in an acidic solution so the food is preserved (there is no significant change in the food); a "brine" is a saltwater solution (where food can be put to preserve it, and there is no significant change in the food); "fermenting" is when the food sugars breakdown and convert to alcohol (a significant change is made). I would not call this "fermented pickled eggs", but "eggs pickled in lactic acid"; I don't know if lactic acid is stronger than acetic acid (vinegar), but it seems either acid would be diluted to the same required pH concentration.
You're right in your definitions. On the commercial markets today, most pickling can be thought of as a combination of brining and pickling (salt and acid). I think that's what most people are referring to when they use the term "pickling."
In food fermentation (think sauerkraut) there may be a very small amount of alcohol produced, but not enough to effect any sort of preservation. The actual preservation medium is the lactic acid and useful bacteria produce by the fermentation itself. The lactic acid, which is one component of the whey produced by fermentation, provides a kind of bacterial soup that makes it difficult for harmful bacteria that cause spoilage to get established in. Thus preservation.
Unlike food fermentation, grain fermentation produces greater quantities of alcohol. This alcohol, usually fermented and then distilled to concentration, is then used to preserve foods such as Brandied Peaches. In that case, the food is never involved in the original fermentation process.
As for your last question, off hand I don't know the pH of whey. It probably varies according to when in the fermentation process the whey was collected. Whey and lactic acid are not identical. Lactic acid is a component of whey, while whey itself contains lactic acid and a cocktail of useful bacteria (as stated above.) In the case of food preservation, the additional bacteria contributes as much to preservation as the lactic acid. It also adds additional flavor that vinegar alone does not. Plus many people believe that bacteria contained in whey help promote health.
So, I agree that calling them "Pickled" eggs may not be technical accurate, although the preservation medium is basically a mix of acid and salt, but barring the overuse of hyphens in the description, that's what I went with.
Can all of this be done without salt? Zero salt, that is.
I don't think so. Salt has always been an integral part of fermentation and also pickling. It's basic to this sort of food preservation.
Of course, there might be processes I'm unaware of. If you find any, I'd like to hear about them. I'm always up for learning something new!
@@KuonysKitchen Could be. Thanks.
5 minutes before he starts
Put baking soba in the water with your eggs! Peel easy.
Thanks!
I use my wok and a bamboo steamer.
Why do people feel they need to use the byproduct of a milk ferment to jumpstart a vegetable Ferment. And no whey is needed to ferment eggs
Some vegetable almost ferment themselves, like cabbage. Other don't ferment as readily, thus the jumpstart.
Eggs have been preserved for generations with salt and acid. Technically that would be pickling as opposed to fermentation. In this recipe the whey adds an addition flavor component and a little beneficial yeast and bacteria.
By the way, the bamboo steamer is a great idea!
I don't think commercial eggs are shelled when they pickle or ferment them. Have you ever tried picking eggs without shelling them? If you used vinegar before, i imagine you knew that.
I know that water kefir will also dissolve eggshells. In fact, the grains need to be fed the shells from time to time. That's why im asking.
That's interesting. I've never seen any that weren't. I've never tried fermenting them with the shells because it seems the shells would substantially slow the fermentation. In addition it would be more difficult to package them without breakage. If you've seen them with the shell on, then I'm sure there are companies that do it that way, I'm just not aware of the process.
@@KuonysKitchen you are probably 100% right about the shells slowing the process. I didn't think about that! Thanks for responding :)
I loved your video. Ive been boiling eggs the wrong way my whole life!
@@thebearman324 I'm not sure there is a wrong way as long as the process facilitates the migration of the egg from the chicken to my mouth! :)
PUT BAKE SOTA IN WATER PEAL EZ
That also raises the pH and helps with peeling. Another good option.
@@KuonysKitchen How much? One tablespoon or so?
@@queenvictoriaii6772 Sorry Victoria, which ingredient are you asking about?
I just pickled some eggs. No intention to ferment. NOW...they are fermented in my fridge. I wondered if fermented was a 'thing'. I guess it is. I made them for my son.
Hope both of you enjoy them!
Cook your eggs in an Instant pot. 5 minutes then Viola done. Thank you for the video.
Thanks very much for the tip! I had not heard of that method before.
Kosher salt is only required for Jews.
Muslims use halal salt.
I just use pure salt with no additives, especially no iodine (which makes pickling solutions cloudy).
What? You use a brine to make sauerkraut? Real sauerkraut only needs Cabbage and salt, nothing else. Using a brine is almost a kind of blasphemy
All it has is cabbage and salt (and sometimes caraway seed). The brine (salt and water) is added only if you happen to get dried out cabbage from the market that doesn't have enough water content to produce sufficient brine. I also save the juice (brine) from one batch and add it to the next to kick start the fermentation process.
Buying your sauerkraut in a can, that's blasphemy!
No way.
Way.
@@KuonysKitchen lol
Watch on 1.5x setting, he talks slow.
Edit: 1.75 speed
Your always going to have someone make a simple thing into à drawn out process 🙄
Omg eww, dude...time for a new wooden spoon!!
I know. But it's all worn down and broken in, just the way I like them. Even if I owned an autoclave, it would still look the same!