Skip to content

Archive for

Recipe No. 11: Pickled Eggs

Simply put, pickled eggs are hard boiled eggs preserved in a pickling solution. And while often considered ‘bar food’, pickled eggs are actually a tasty method of storing and preserving the bounty of eggs today for the eating enjoyment of eggs tomorrow – or in this case, a couple of weeks.

“Pickling is, of course, a centuries-old method of preserving a wide range of foods. Eggs are pickled the world round, but they seem to have first become a barroom staple in pubs in the industrial north of England as part of the 19th-century ploughman’s (or peasant’s) lunch. They caught on because they were cheap (and) they did not spoil …”

There are hundreds of different recipes out there and I’ve provided links to a few below. Recipes vary from the traditional brine solution used for pickles to other more exotic and international solutions, which can impart a sweet or spicy taste. The final egg taste is largely determined by the pickling solution and the amount of time the eggs are left to pickle.

Pickled Beet Eggs

One of the most popular recipes originates from the Pennsylvania Dutch, pickled beet eggs or red beet eggs, includes whole beets in the pickling solution to impart a pink or red color to the eggs.

Recipe for Beet pickled eggs taken from
1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
1 cup beet juice*
1 cup cider vinegar
1/4 onion, sliced
1/3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard cooked eggs peeled

*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.

Hard-boil the eggs, let them cool then remove the shells and place in quart sized glass jar. (Tip; It’s best to use a tall jar as it takes less liquid to cover them than when using a wide bowl.)

Combine beet juice, vinegar, sugar and spices in medium saucepan. Bring to a boil; stir until sugar is dissolved. Remove from heat and let cool for a few minutes.

Pour mixture over eggs in the jar, place some or all of the cooked beets in the jar (optional). Cover tightly. Let eggs sit for two days before eating, the longer the eggs marinate in the liquid, the darker the color and stronger the flavor will be. (Tip; Prolonged exposure to the pickling solution may result in a rubbery egg texture.)


Links and Resources:
English Pub Style Pickled Eggs at
Jalapeno pickled eggs at
Traditional Pennsylvania Dutch recipe found at Yankee Magazine online
Quebec Pickled Eggs at

Storing Cackleberries

Last week we explored the age-old question of whether or not to refrigerate (backyard) eggs. As common as that question is, it’s actually part of a larger conversation regarding best practices for long-term storage of eggs – say 3 to 6 months.

But why would anyone want to store eggs for that long you ask? Well you see, egg production really is a seasonal thing, and many of us look for ways to store the bounty of peak egg production (late spring to mid fall) to offset slower months when the hens produce fewer eggs.

Mother Earth News has a great article entitled How To Store Fresh Eggs. It documents a series of experiments they conducted to test various guaranteed and “gen-u-wine egg preservation methods”, methods that were found in “old farm magazines, ancient Department of Agriculture pamphlets, and other sources”. These methods include things like liquid glass (sodium silicate) – which is used for a variety of things including food preservation – as well as sawdust, wet sand and lard for packing!

It’s an interesting read and the article is both entertaining and informative. It introduced me to the terms ‘cackleberries’ and ‘hen fruit’, both of which I plan to use often – however this article focuses only on the storage of uncooked eggs.

Popular alternative methods for long-term storage include boiling, pickling and freezing. The USDA has a great list of recommended egg preparation and storage practices that’s worth a thorough read. Interestingly, it turns out that hard-cooked eggs spoil faster than fresh eggs! Yup, it’s true. When eggs are hard cooked, the protective coating (known as the bloom) is washed away, leaving the pores in the shell unprotected and vulnerable to bacteria and contamination. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.

Egg Storage Chart
Product Refrigerator Freezer
Raw eggs in shell 3 to 5 weeks Do not freeze.
Raw egg whites 2 to 4 days 12 months
Raw egg yolks 2 to 4 days Yolks do not freeze well.
Raw egg accidentally frozen in shell Use immediately after thawing. Keep frozen; then refrigerate to thaw.
Hard-cooked eggs 1 week Do not freeze.
Egg substitutes, liquid
10 days Do not freeze.
Egg substitutes, liquid
3 days Do not freeze.
Egg substitutes, frozen
After thawing, 7 days, or refer to “Use-By” date on carton. 12 months
Egg substitutes, frozen
After thawing, 3 days, or refer to “Use-By” date on carton. Do not freeze.
Casseroles made with eggs 3 to 4 days After baking, 2 to 3 months.
Eggnog, commercial 3 to 5 days 6 months
Eggnog, homemade 2 to 4 days Do not freeze.
Pies, pumpkin or pecan 3 to 4 days After baking, 1 to 2 months.
Pies, custard and chiffon 3 to 4 days Do not freeze.
Quiche with any kind of filling 3 to 4 days After baking, 1 to 2 months.

Egg Storage Chart taken from USDA


Links & Resources:
Knowledge & Wisdom: Storing Excess Fresh Eggs
Egg Products Preparation: Shell Eggs from Farm to Table

Featured Flock Owner: Home Girls

Member Name: Stephen Price
Join Date: October 13, 2011
Egg Stand: “Home Girls” of Riverview, FL 33569

If you’ve ever been to our feedback page then you are sure to be familiar with Stephen. Hands down, he is our most active and vocal member, and we are all the better for his participation. Make sure to watch the video and read the full article, he’s an interesting person with a lot to say. Thanks for all your help Stephen!

Eggzy: Why do you use Eggzy?
Home Girls: Basically I am kind of fanatical about record keeping and was searching for the best method of tracking my chickens and their performance. I found Eggzy through a Google search and liked the beta version that was being offered. I have made many suggestions for software improvements and much to my surprise most of them have been accepted and implemented. I also use Excel for some other data tracking. Ask me a question about my girls and between Eggzy and my Excel data I can answer most anything. Just don’t ask which girl laid which egg. LOL The marketing aspect of Eggzy was a plus and has proven to be the most beneficial part of the site.

Eggzy: Tell us something about yourself?
Home Girls: I am retired from Lockheed Martin and currently teach “Armed Security Officers” ( here in Florida. Living on a 4 acre piece of land has allowed me to explore some less citified adventures. Along with the chickens, we are currently raising bees, rabbits and generally a nice garden. This year I failed at the garden. I guess I was concentrating too much on other endeavors and not nearly enough on tilling and planting the good earth. We will have a nice harvest of honey this fall though.

I have also been designing a new electronic system to help myself and others as they start and expand their own flocks. I hope to have a shippable product late this summer or early fall. I am sure that even if a flock owner does not obtain a device for themselves they will be able to easily see the advantages the system will provide. Keep an eye open for the initial release of my product right here on

Recipe No. 10: Popovers

It’s no secret that I enjoy cooking and eating more than I do writing. However, blogging does have its benefits, so when the nice folks over at Storey Publishing reached out and asked if I would like a copy of Jennifer Trainer Thompson’s newest book, The Fresh Egg Cookbook, I jumped at the opportunity!

I like cookbooks that inform and inspire, as well as instruct, and Jennifer Thompson is a natural storyteller. She generously shares her experiences along with helpful tips and insights about raising chickens, cooking fresh eggs and the history of a recipe, when there is one to be told.

There are dozens of recipes in this book, and I plan to try most of them, however the very first recipe that called to me where the popovers. What caught my eye was how easy the ingredients and instructions were – popovers are typically made with simple ingredients you’re sure to have on hand; eggs, milk, flour, butter, and salt.

We made a batch this weekend and had them for breakfast with jams, butter and cheese. We liked them so much we made them again for dinner, which included grilled pork chops on a bed of sauteed cabbage & apples – both servings were delicious! (Btw, did you know that the most famous version of a popover is the Yorkshire Pudding?)

Popover recipe from the Fresh Egg Cookbook:

  • 3 tablespoons butter
  • 4 eggs
  • 1 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1 1/4 cup unbleached all purpose flour
  • 1/4 teaspoon salt
  1. Preheat oven to 375øF. Butter a six-cup popover pan – I used a 12-well muffin pan instead. Add 1/2 tablespoon of the chilled butter to the bottom of each cup and put the pan in the oven until the butter melts.
  2. Beat the eggs until foamy. Beat in the milk and melted butter. Add the flour and salt and beat until smooth, about 3 minutes.
  3. Fill the prepared (pan) wells no more than three-quarters of the way with batter and bake 25 to 35 minutes (time will vary depending on oven), or until puffed and well browned. Serve hot!

Tips for to great popovers:

  • Make sure the pan is hot before you pour in the batter
  • Keep batter chilled
  • Generously grease cooking pan
  • No peeking while they’re in the oven!

Additional Recipes & Resources:
Paula Deen Recipes @ The Food Network
Sweet, Sugar Cinnamon Popovers @
Herbal Popovers @ Better Crocker
Quick & Easy Yorkshire Pudding Recipe