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They’re winning…

This here is what it’s all about. I have my own self-sustaining protein snack factory.

Actually, they’re wearing me out. I have to eat a minimum three a day or they start to outpace me. I hard boil them and put them in salads, mostly.

Oops! I hit ‘publish’ on that prematurely. Oh, well…it’s not like anything happened today.


Comment from Gromulin
Time: April 8, 2020, 8:47 pm

Just out of curiosity – how long do un-refrigerated eggs last? I like the dispenser!

Comment from Some Vegetable
Time: April 8, 2020, 9:09 pm

I like eggs, especially sunny-side-up on a piece of wheat toast and with a side of bacon. Orange juice and bacon mandatory of course; I’m American. Scrambled eggs are lovely, if whipped frothy, dropped into a bit of over-heated olive-oil, stirred with chop sticks, and sprinkled liberally with salt and pepper. Do not overcook. I also like to take left-over cooked rice and make a “crispy pancake” of it in a small oiled frying pan and cook my scrambled eggs on top of that. A fried-egg sandwich with a thin slice of melted cheddar, with mayonnaise is excellent. Omelets are good but require a skilled chef not always available in my kitchen.

However…. Deviled Eggs are the Devil’s work and I intend to tell him that face to face when I see him.

Comment from Uncle Badger
Time: April 8, 2020, 9:18 pm

‘It’s not like anything else happened’ quoth The Weasel!

While nothing else was happening at Badger House the fairies came and dug over the onion bed and planted it with this year’s sets (Stuttgarter, in case you woz wondering – and I checked, you can buy them in the colonies, too), then got in the first row of second early potatoes.

They’re good that way , those Sussex fairies 😉

Comment from BJM
Time: April 8, 2020, 9:22 pm

You could pickle some, they last for weeks in the fridge.

Don’t make that face, these are nothing like the ones at the pub.

1 qt Mason jar (or equivalent with sealing lid)
12 hard boiled eggs, peeled
1-3/4 C Vinegar (apple cider is my fav)
1-3/4 C cold water (no chlorinated tap water please)
1 tsp sea salt
1 tsp mustard seeds
1/2 tsp black peppercorns
2 cloves garlic peeled and thickly sliced
Jalapeno or banana pepper rings (optional but yum-o)

Stuff the eggs into the jar with a few pepper slices between rows. Sprinkle the mustard seeds, peppercorns and slices of garlic between layers of eggs as you go.

Place the water, vinegar and salt in another jar and shake to dissolve salt. Pour over eggs until the top layer is underwater, wipe the top of the jar. Put the lid and band on the jar and refrigerate for at least a week before tasting. The longer they marinate the tastier they be.

If you’re new to pickling and/or nervous then sterilize the jars and bring the water, vinegar and salt to a fast simmer. Pour over eggs while hot, wipe the top of the jar and seal with the lid & band. Like you do bread & butter pickles.

We like ’em with a little chunky deli mustard, radishes and rye crackers…and a cold lager.

Comment from Pablo
Time: April 8, 2020, 10:25 pm

OK, so the important question: how do you peel all those hard boiled eggs?

Comment from Deborah HH
Time: April 8, 2020, 11:15 pm

Golly—BMJ! Those pickled eggs sound delicious and I’m kinda iffy about things that are pickled.

I wish there were Sussex Fairies where I live. I have three huge terracotta pots. So maybe some Stuttgarter onions? 🙂 What else?

Comment from Skandia Recluse
Time: April 9, 2020, 12:27 am

Pickled Eggs. Well I see that BJM beat me to it. So I went to Townsends on YouTube for 18th century egg preservation.
Number 3 I already knew about – oil your eggs – from the time when, as a much younger man, I was interested in long ocean voyages by sail. (I don’t remember what kind of oil was used, and you had to turn your eggs over once a month.)

Be prepared for his touting of replica merchandise at his website.


Comment from Anonymous
Time: April 9, 2020, 12:28 am

BJM! That recipe wants using! I second Deborah’s enthusiastic response!

We just planted basil, spiky cilantro, English thyme and lavender, oh, and for some reason oregano, 2 types, even though we have about 5 square feet of it in the front growing as ground cover. Sturdy stuff that.

Bets are on, how quickly can I kill everything but the oregano without deliberately trying.

Comment from Durned Yankee
Time: April 9, 2020, 12:30 am

And as Tony Curtis proclaimed…I’m Anonymous!

I have some formulas for preserving eggs and what not from the 188x’s – One of them calls for charcoal, or was that ham? Anyway, it’s got methods for preserving all kinds of stuff that normally wants a cold cellar or refrigeration. I’ll see if I can lay hands on the book again, I tend to lose it with alarming regularity.

Comment from Durned Yankee
Time: April 9, 2020, 12:41 am

Eggs…eggs.. to have sex with – oh, wait, no that’s not what that says.

“Eggs may be preserved for any length of time by excluding them from air. One of the cleanest and easiest methods of doing this is to pack them in clean, dry, salt in barrels or tubs, and to place them in a cool and dry situation. An old shipmaster says he has eaten eggs thus preserved that were a year old, and that had been some months aboard ship. In a tropical climate, and yet retained al the peculiar sweetness of new-laid eggs. Some persons place eggs which they wish to preserve in a netting, or in a sieve or cullender and immerse them for an instant in a cauldron of boiling water before packing away. Sometimes eggs are placed in vessels containing milk, or lime, or strong brine, or rubbed over with butter, lard, or gum water, all of which act by excluding air. ”

No wonder they had a shorter life expectancy, I don’t mean the eggs.

Comment from Timothy S. Carlson
Time: April 9, 2020, 12:53 am

Preserved eggs are standard over here – pickled, maybe not. But they preserve ducks eggs, not chicken eggs. Either with purple shells (I think those are salt preserved) or with clear black whites and green yolks, which are called century eggs or 1000 year eggs. I have no idea about the preservation process on those.

I have been thinking hard about getting chickens, but we have no open ground space, only space on the 4th floor patio area. But the idea of daily fresh eggs without going out to buy them, plus the possibility of emergency roast chicken if necessary, is really enticing.

I’d need to get one of those filipino bamboo chicken coops, I guess. Also, what do chickens eat? Yeah, I know almost nothing about chickens except that they taste good … and they poop a lot.

Comment from Durned Yankee
Time: April 9, 2020, 11:31 am

Uncle B – I saw a very nice video by an Ozzie chap on growing onions in corrugated steel bins. He grew 2 types, fast and slow, with the fast ones on the outside edge, and the slow in the center. Once he harvested the fast, the slow took over the bin. Prior to this I had no idea that onions did not grow UNDER the soil, though the roots should have been a clue for me I guess.

I now conclude that’s why both my onion and chicken plantings have always failed.

And my Macaroni crop has been a complete failure.

Comment from S. Weasel
Time: April 9, 2020, 8:01 pm

Pablo — I pressure cook them! The theory is, it causes steam just under the shell and they peel like a dream. Good thing — super fresh eggs ordinarily don’t peel well at all.

They keep for a very long time, if you don’t wash them, Grom. There’s a very thin membrane over an egg as it is laid (urk) which protects it from spoilage. If you wash them, though, you have to refrigerate them.

I tried pickling once. The flavor was just fine, but I didn’t like the texture. Texture is the most important thing to me. Is that weird?

Comment from Timbotoo
Time: April 10, 2020, 2:59 pm

I like to put a couple of rashers in the pan and when it’s time to turn them over, I crack o couple of eggs over them and put my plate over the pan. When the yolks glaze over I slide the lot out onto a slice of toast.

I bought a jar of pickled eggs in Amish country in NC in January. Boy, they were the texture of ten year old car tires.

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