Mega Brag! 35 Dozen Free Eggs!

[Mich649]

have you made chinese salted egg before, is easy, I did that twice when eggs was on sale. boil up some very salty water, let you cool down, pour it into a glass jar then put eggs(uncook) in, close the lid tightly. leave in room tempature for 40 days. take it out, and you will get salted eggs! I like to steam it and eat with rice. the finish product can be kept in the fridge for 1-2 months.

Do you leave the eggs in the shell, or cracked open when putting in the glass jar?

[cinpow]

Do you leave the eggs in the shell, or cracked open when putting in the glass jar?

eggs in shell with no cracks, we dont' want any cracks, so make sure you be gentle when you put the eggs in the jar. if there are cracks in the process, it might make the rest of the eggs in jar go bad.

[Natalka]

Sheesh, now I want to make pickled eggs; it's been ages since I've made them!

Ooo, just found this idea of adding beet juice to make 'blushing' eggs...




http://eggs.ab.ca/recipes-1/blushing-pickled-eggs

[SnowFlakey]

Great brag! I feel bad for the unlicensed producer though.

The Producer is licensed to raise chickens for the chicken market but not licensed to sell eggs which is a real bummer for him. He has to destroy all the eggs because he cant even give them away to a food bank. Which is totally stupid as far as im concerned. It the same with milk producers. They have a quota and anything over that quota gets thrown away. We used to get fresh milk and fresh cream from a milk Producer until he sold the farm. Some people will say its unsafe to drink unpastorized milk, but thats what i grew up on and never had any problems. Sometimes the milk was still warm from the cow. And the cream was pure heaven. My mother would make the best butter and czer (cheese that was made into a like a triangle and you sliced it and ate it with salt).

[Shwa Girl]

I'm Hungry