Today I'm making my Pickled Duck Eggs recipe and I'm going to show you how to make it safely
and delicious and I'm going to show you all my tricks so that you can make it too. Hi guys I'm
Elissa at Moat Cottage Homesteading, the small space homesteading channel
When choosing your duck eggs, you want to choose the cleaner ones and not the mucky eggs.
We are going to be washing the eggs and boiling them and then peeling them but we do want to start
off with a clean product, it's better if your eggs are older because they're easier to peel. Now duck
eggs are harder to peel than chicken eggs even if they've aged, so we've got a few things we're
going to do to help with that. First up we're going to wash the eggs to make sure they're clean,
this also helps remove the the membrane around the shell. You can see all of these eggs are
good because they're not floating to the top, if they were floating to the top it would mean they
were too old, they were too aged, there was too much air in the egg and they'd be no good. If
they were halfway floating, they'd still be good to use and we would know they'd be easier to peel.
These ones are still pretty fresh, even though they're about two weeks old.
Duck eggs do last a lot longer than chicken eggs, so what we can do to help the peeling process,
is to choose the round side, so the round end. This is the pointy end. It can be a
little bit tricky with duck eggs, so this is the round end, that's where the air sack is
so we want to put a little hole in that. So what we can do is, with a sharp knife
and stable hands, I just tap on it, in one spot gently so i'm not stabbing
with a lot of force and that puts a little hole in the end, that's my little tip from Trisha,
Trisha Brink, so she taught me that and she's actually a community member here at Moat
Cottage Homesteading and she has her own channel too, if you want to check that out.
that's a bit noisy
I've got the eggs on the stove top and we're waiting for it to come up to boil,
once it comes up to boil, which it's nearly there, we'll be able to start timing and we want to time
for about 14 minutes, to make sure those duck eggs are really hard boiled all the way through. The
water's boiling so I'm going to start timing for 14 minutes. Once your time's up, remove the eggs
from the heat, strain the hot water out and let the eggs sit in some cold water for five minutes
Tap the egg all the way around so you can break up that shell
I also press the egg
and try and break up that shell more, into many different pieces.
This just helps with removing the shell off the egg
and then we can remove that shell carefully, so we're not piercing into the white of the egg
and then we rinse the egg into some clean water
Once your eggs are peeled, rinsed and strained, they're ready to go into your vessel for pickling.
I'm using this jar it's been sterilized, it's gone through the dishwasher so that it's nice and
clean and it hasn't got a metal lid. I recommend not using a metal lid when you're pickling with
vinegar, vinegar will eat right through a metal lid, so, it might take a while,
like a few months to a year, but it will eat right through metal, so it's not great
for using for pickling if you're not going to be eating the eggs within a couple of weeks.
Vinegar is good however for cleaning rust-off metal, so if you've got rusty casters, like this
fridge i have back here, had rusty casters when i got it, they were so rusted up that there's no
way they were moving anywhere, they were just seized right up so i pulled them off the unit,
put them in a bucket of vinegar for a couple of weeks, changed the vinegar a couple of
times throughout that period and now that fridge can roll around wherever i want it
because the casters are cleaned right off. Now this was many years before i was making videos,
so i don't get to show you that however, trust me it does work! So place your eggs into the jar,
making sure you're not pricking holes in any of the eggs because if you do, then that could
introduce botulism in, like the botulism toxin into the egg. I know it's a common practice for
people to pierce the egg with a skewer so that they can get that pickling liquid right inside
the egg but it's not recommended because we don't want to be possibly causing people to get sick
top the jar up with the white vinegar
you could use cider vinegar as well for a different flavor
we want the vinegar to cover the eggs but we also need to fit some pickling spice in there as well
i'm using about four teaspoons of my spice mix which includes Cinnamon, Allspice,
Mustard seeds, Coriander, Bay leaves, Ginger, red and black Pepper, Cardamom and Mace.
If you use Cloves in your mix it's going to turn the liquid a little bit brown, so that's up to you
if you want to include Cloves in it. Some other things you can add into these Pickled Eggs are
Garlic bulbs crushed up a little bit and some Beetroot slices, if you want to get a
Pink look and make your eggs nice and pink on the outside. Turmeric is another one that gives you a
bit of a Yellowy look and if you like Dill that's another ingredient you can put in there as well,
really it's something you can just experiment with to make your own blend that you like
i'm just moving these spices around a little bit so that they can start to sink down to the bottom
make sure you have no air bubbles in your pickling mix as well
make sure you put the lid on nice and tight
the eggs can be left in this solution, at room temperature, from one day
up until a year, although the longer you do leave it in the solution,
the more leathery the eggs will get ,so they're really their best at a few months.
They're a really handy snack to have on the shelf because you can do so many different things with
these eggs. They're great for in sandwiches with a bit of mayonnaise, you can have them
as a whole snack or you can pop them in a salad. Thanks for liking and sharing my videos and for
subscribing as well, if you've subscribed. Thanks for watching i'll see you next time.