Award Winning Pickled Eggs - Kansas 2 time winner
My Award winning pickled eggs are easy to make and super yummy with beer. I won Blue ribbons 2 different years for my eggs and Jerky...Yep...Local county fair. Also don't forget the 1/2 fresh squeezed lime per quart. Forgot in video but it's in the description. The Lime takes these eggs to the MOON. Ready to eat in 24 hours and by 48 hours.
The 4 day thing is for the Unwashed Farm Fresh eggs we use. Eggs straight from a chicken are hard to peel so they need to sit a few days so the egg's sulphur can soften the shell a bit. Store bought eggs can be used immediately and should be kept cold. Unwashed Farm Fresh eggs have a natural bloom coating allowing them to be stored at room temperature for weeks.
This recipe is NOT meant for long term storage like traditional canning methods. Store them a couple days at room temp...or put them in the refrigerator for a week or so. Still tastes good...just a little rubbery.
My eggs are great beer snacks food that make horrible farts with good hang time. Perfect for the car! In our house a quart doesn't last two days. Our downtown pool hall has a 2 gallon jar of pickled eggs on the counter and I know for a fact they are 6 Months Old. They got that Jar in December and it's now May 12 with a couple dozen remaining to sell. The pool hall eggs sit at the bottom in cloudy flat vinegar right next to the Jars of Turkey Gizzards and Pigs Feet. All sitting on the counter NOT refrigerated. Those Three delicacies are self service with metal tongs hanging on a hook.
We Midwest folks (including Texas) love our traditional Cowboy food. We fight over who's first in line at our Lions Club Mountain Oyster feast. All you can Eat $12 with Pig and Cow testicales served with hot pickles and white bread.
如何做: 紅雞蛋 HOW TO MAKE: Chinese Red Dye Eggs
HOW TO MAKE: Chinese Red Dye Eggs 如何做: 紅雞蛋
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紅雞蛋Chinese Red Dye Eggs
通常在嬰兒滿月, 生日或有喜慶事, 我們就會做紅雞蛋Usually at the baby’s full month, birthday or celebration, we will make chinese red dye eggs.
分給親友 一起吃, 會帶來好意頭Give it to relatives and friends to eat together, it will bring auspicious
材料有 15隻雞蛋, 食用的紅色素 (通常被用來做蛋糕時使用) Ingredients include 15 eggs, edible red liquid food colouring (usually used when making cakes)
做紅雞蛋看似簡單, 做得好卻不容易It seems easy to make red dye eggs, but it is not easy to make them well
首先用豆粉水把雞蛋洗乾淨Firstly wash the eggs with soy flour water
在一般情況下, 我們買回來的雞蛋, 不要在放雪櫃前就用水清洗Under normal circumstances, do not wash the eggs we bought back with water before putting them in the refrigerator
因為雞蛋外殼有一層保護膜, 以防止細菌入侵Because the egg shell has a protective film to prevent bacterial invasion
如果你把保護膜洗掉, 雞蛋就會很快變壞If you wash off the protective film, the eggs will quickly spoil.
我們只需要用紙巾把雞蛋外殼抹乾淨, 就可以放雪櫃We only need to wipe the egg shell clean with paper towels, and then we can put it in the refrigerator.
今次因為我們要把雞蛋煮熟, 和染顏色, 所以就要把雞蛋洗乾淨This time, because we want to cook the eggs and dye them, we have to wash the eggs
洗乾淨的雞蛋外殼會比較滑, 和比較容易上色The cleaned egg shell will be more smooth and easier to dye
用室溫水把雞蛋煮熟Boil the eggs with room temperature water
加一匙羹白醋, 蛋就不容易爆開Add a spoonful of white vinegar, the eggs will not burst easily
雞蛋一定要全熟, 然後撈起The eggs must be fully cooked, then pick up
染雞蛋, 用室溫清水Dye eggs, use room temperature water
加一匙羹白醋, 顏色在雞蛋會比較穩定, 和不容易褪色Add a spoonful of white vinegar, the color will be more stable on the egg shell, and will not fade easily
加入食用的紅色素Add red liquid food colouring
先加少許色素, 大約三分一 匙羹, 然後觀察Add a little coloring first, about one-third of a spoon, then observe
分幾次加入色素, 直至你覺得滿意的顏色Add coloring several times until you feel satisfied with the color
放入雞蛋後, 仍然可以繼續加色素After putting the eggs, you can still add coloring
因為不同牌子的染料和雞蛋, 染出的效果都會不一樣Because different brands of dyes and eggs will produce different effects
放入全部雞蛋, 只需要染色五分鐘Put all the eggs in, only need to dye for five minutes
輕輕攪拌, 繼續觀察顏色Stir gently and continue to observe the color
如果色澤不夠紅,可以繼續加色素If the color is not red enough, you can continue to add coloring
15隻雞蛋放在一起染色, 每隻雞蛋的顏色就會相同和均勻15 eggs are put together for dyeing, the color of each egg will be the same and uniform
不要逐一雞蛋染色Don't dye the eggs one by one
大約五分鐘後, 便可以把雞蛋逐一撈起, 然後風乾After about five minutes, you can pick up the eggs one by one, and then air dry
如果你要染很多雞蛋, 你可以在等待風乾的時候, 染其他雞蛋If you want to dye a lot of eggs, you can dye other eggs while waiting to dry
這樣, 很短時間你就可以染很多雞蛋In this way, you can dye a lot of eggs in a short time
雞蛋風乾後, 用布抹乾淨, 保持乾爽After the eggs are air-dried, wipe them clean with a cloth to keep them dry
表面沒有水份就不會褪色, 這是因為染色時加了白醋的原因The surface will not fade without water, this is because white vinegar is added during dyeing
顏色均勻穩定, 不會褪色, 好像金蛋一樣The color is uniform and stable, will not fade, like a golden egg
送給親友的最佳禮物The best gift for relatives and friends
大功告成 ! You're done ! Yummy !
超美! 好意頭! Super beautiful! bring auspicious!
BEEF & LAMB RECIPE 牛羊食譜
DESSERT 甜品
PUFF PASTRY, Cookies and BREAD 酥皮糕点和面包
SOUP 湯
RICE,PORRIDGE & NOODLES 粥粉麵飯
VEGETABLE RECIPE 蔬菜食譜
CHICKEN & DUCK RECIPE 雞鴨食譜
SEAFOOD RECIPE 海鮮食譜
PORK RECIPE 豬食譜
Don't forget to click LIKE , SHARE and SUBSCRIBE 請與好友分享, 新的精彩视频即將推出, 請按訂閱
Welcome to Ahking Kitchen, your ultimate destination for mouth-watering recipes, delectable dishes, and cooking inspiration! Our mission is to share the joy of home cooking, making it simple and enjoyable for everyone, whether you're a novice or a seasoned chef.
Explore our diverse collection of scrumptious meals, ranging from appetizers, main courses, and desserts, to vegan, gluten-free, and international cuisine. Discover easy-to-follow, step-by-step instructions, accompanied by stunning food photography to inspire your culinary journey.
At Ahking Kitchen, we believe that cooking should be fun, healthy, and sustainable. Our community-driven approach encourages recipe sharing and collaboration, helping you hone your skills and explore new flavors. With our expert tips, techniques, and ingredient guides, you'll master the art of cooking in no time.
欢迎来到Ahking Kitchen,您的美味食谱、佳肴和烹饪灵感的终极目的地!我们的使命是分享家庭烹饪的快乐,让每个人都能轻松愉快地享受烹饪,无论您是初学者还是资深厨师。探索我们丰富多样的美食系列,从开胃菜、主菜和甜品,到素食、无麸质和国际美食。发现易于遵循的分步指南,并附有令人惊叹的食品摄影,激发您的烹饪之旅。在Ahking Kitchen,我们相信烹饪应该是有趣的、健康的和可持续的。我们以社区为驱动的方法鼓励分享食谱和合作,帮助您磨练技巧,探索新口味。凭借我们的专家提示、技巧和食材指南,您将很快掌握烹饪的艺术。
Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] ????????자꾸만 생각나는 맛! 반숙달걀장과 노른자장
#KoreanSideDish #EggRecipe #eggrecipes
Once it hits the lips, YOU CAN'T STOP EATING THESE EGGS! Korean soy sauce eggs are highly addictive! Today's Korean soy sauce egg recipe includes:
Soft-boiled egg in chilled soy sauce broth (반숙 달걀장 BanSuk DalGhalJang)
Hard-boiled egg in warm soy sauce broth (완숙 달걀장조림 WanSuk DalGhalJangJoLim)
Soy sauce fermented egg yolk (노른자장 NoRuenJaJang)
???????? 달걀 밑반찬: 자꾸만 생각나는 맛! 반숙달걀장과 노른자장 황금 레시피 입니다.
⭐️INGREDIENTS/재료
10 - 12 Jumbo Eggs 계란
2 Tablespoons 큰술 Salt 소금
2 Tablespoons 큰술 Vinegar 식초
Soy Sauce Broth:
5 Cup 컵 (1.2 liters) Water 물
1/4 Cup 컵 Jin-Soy Sauce/진간장
(Substitution: All-Purpose Soy Sauce/진간장 없다면 양조간장)
2 Tablespoons 큰술 Korean cooking wine/mirin 미림
2 Tablespoons 큰술 Brown Sugar/흑설탕
4 Garlic cloves 마늘
2 Pieces (half hand size) Dashima/dried sea-kelp 다시마
1 Pinch Black pepper
1/4 Medium White Onion/중간 크기 양파
2 Scallions 쪽파
1 Red chilli pepper 홍고추
(Substitution: For non-spicy taste, omit or use sweet red bell pepper 맵지 않게 드시려면 파프리카를 사용하세요)
(Substitution: For spicer taste, use jalapeño pepper 더맵게 드실려면 할레피뇨 고추를 사용하세요)
For Garnishing:
Roasted sesame seeds (generous sprinkling) 통깨
Sesame oil (generous sesame oil) 참기름
*Written recipe 작성된 레시피
Soy Sauce Eggs Video Recipe Time-Codes/유튜브 영상 레시피 시간 코드
00:00 Introduction 오프닝/인삿말
01:45 How to boil soft-boiled & hard-boiled eggs (반숙 + 완숙 달걀 삶는 법)
04:20 Soy sauce broth (양념장 만들기)
10:10 Soy sauce fermented egg yolk (노른자장 만들기)
11:06 Soft-boiled egg in soy sauce broth (반숙 달걀장)
11:32 Fermenting/marinating soft-boiled egg & yolk in broth (반숙 달걀장 + 노른자장 숙성 시간)
12:25 How to make warm soy sauce braised eggs (따뜻한 달걀장조림 만들기)
13:35 How to eat TIPS (달걀장 먹방 맛있게 먹기)
17:16 Why is this Soy Sauce Egg dish also known as the Rice Thief dish? (밥도둑 설명)
17:40 Why you should NOT call this egg dish as Myak Eggs/Myakgyeran? (외국인 친구에게: 마약계란 이라고 부르지 마십시오)
⭐️More Korean Side Dish (BanChan 반찬 레시피) ⬇️더보기
⭐️SUBSCRIBE/구독하기
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WOULD LOVE TO HEAR FROM YOU! PLEASE COMMENT BELOW...:-)
Please take a photo of your DalGhalJang when you make it, posted it on your social media, and TAG @ModernPepper
Helen
⭐️BINGE WATCH Korean Recipes Playlist Menu/⬇️더보기
Korean Grocery Shopping: MUST-HAVE Korean Seasoning Ingredients COMPLETE-TUTORIAL????????(한식재료) Gochujang????
Korean White Rice [How To Make Perfect Rice Every Time] COMPLETE TUTORIAL ????????촉촉한 맛있는 밥짓는방법, 누룽지 만들기
????????SHOP today's recipe ingredients and more at
Jin-Soy Sauce/진간장
All-Purpose Soy Sauce/양조간장
Brown Sugar/흑설탕
Dried Sea-Kelp/Dashima 다시마
Korean Cooking Wine/mirin 미림
Vinegar 식초
Peppercorns/말린 후추 열매
Wood Peppermill Grinder/나무 후추 분쇄기
Premium Stainless Steel Salt and Pepper Grinder Set /소금 & 후추 분쇄기
Stainless steel pot/명품 냄비
Chef's knife 명품칼
10 Piece knife set with block
16 Piece knife set with block
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마약계란장 이라고 부르지 마십시오!, 반숙달걀장, 마약계란장 이라고 부르지 마십시오! 반숙달걀장과 노른자장 자꾸만 생각나는 맛! Where Did All My Rice Go? Stolen by Dalgyal Jangjorim, 달걀장조림 [재료] 삶은달걀
마약계란, 계란장조림, 장조림, 반숙계란, 연어장, 계란간장밥, 계란볶음밥, 계란덮밥, 시니어, 어르신, 시니어요리, 시니어라이프, 시니어시티즌라이프매거진, 이종임, 요리, 라이프, 푸드, 레시피, 전통, 오방색, 비법, 손맛, 대대로, 수도요리학원, 하선정, 하숙정, 수도요리, 장조림, 달걀장, 계란장, 마약계란장, 마약달걀장, 반숙계란장, 반숙달걀장, 계란장맛있게 만드는 법, 달걀요리, 계란장조림, 반숙계란장, 계란장조림, 마약계란장, 하루한끼, 간단요리, 계란요리, 계란, 계란장, egg recipe, Dalgyal Jangjorim, 이보은, 잘차린한끼, 레시피, 푸드, 요리, 한식, 레서피, 반찬, 집밥, 집반찬, 엄마, 손맛, , cooking, food, korean, cuisine, howtocook, foodstylist, foodclass, recipe
How to make hard boiled eggs more satisfying to eat | Egg Recipe
Today, I will show you how to make hard boiled eggs more satisfying to eat. It is very simple. Very quick. Effortless.
Ingredients:
5 pcs, hard boiled eggs
1 tbsp. butter
2 cloves garlic (minced)
1 tbsp. red bell pepper (minced)
1 tbsp. cornstarch slurry (1 tbsp. cornstarch + 1 tbsp. water)
1/4 tsp. ground pepper
Sauce:
1/2 cup water
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. sugar
1/2 tbsp. chili-garlic sauce
1/2 tbsp. sesame oil
Hope you like this recipe ????, please don’t forget to LIKE ???? my video, SUBSCRIBE, SHARE, then click the notification BELL ???? so you will be notified of upcoming videos.
Good vibes everyone! ????????
#eggrecipe #hardboiledeggs #cooking
Tiger Skin Eggs or: How I Learned to Stop Worrying and Love Cooked Yolks
Fried Boiled Eggs! A classic throughout Asia - in this video we'll show you how to fry them up in the Chinese style, along with two options of how to serve them up with some saucy goodness: Red Braised Tiger Skin Eggs, and Sichuan Homestyle-Flavor Tiger Skin Eggs.
Recipe is also over here on /r/CasualChina if you prefer:
HOW (WE) BOIL & PREP EGGS
1. Place six eggs in cool water, then over a high flame bring everything up to a boil. Swap the flame to medium high so that it's not *quite* as aggressive, then boil for 6.5 minutes.
2. Remove, place in a bowl of cold water. No need for ice bath - place under running water, swap the water a couple times til it's no longer hot.
3. Peel & thoroughly dry the eggs.
5. Make shallow cuts down the egg lengthwise.
HOW TO FRY THE EGGS
Round bottomed woks have the advantage of using less oil than a saucepan, but feel free to figure out what works in your kitchen - just do *not* use stainless steel for this.
* For a wok: first longyau and add in 3-4 tbsp of oil. Medium high flame, once it's hot enough where bubbles can form around a pair of chopsticks (150-160C), add in the eggs. Fry for 90 seconds on one side, 90 seconds on the other, then twist them around to get any white spots that were missed (~2 minutes more).
* For a non-stick saucepan: add in ~1 inch of oil. Medium high flame, once it's hot enough to bubble (150-160C), add in the eggs. Fry for two minutes on each side.
Note that our saucepan we used in the video is very small, 7cm (~6.5 inches).
RED BRAISED TIGER SKIN EGGS, INGREDIENTS
So we had ambitions to make this first recipe here 'western supermarket friendly', which for a homestyle Chinese red braise you can basically do... the peppercorns and the dark soy can be skipped in a pinch, though both would obviously be recommended. The Shaoxing wine can also be skipped, or subbed with sherry, sake, or bourbon.
* Fried boiled eggs, 6
* Aromatics: 1/2 inch ginger, 1 large clove garlic
* Spices: 1/8 cinnamon/cassia stick (桂皮), 1 star anise (八角), 1 dried bay leaf (香叶), 1 whole clove (丁香), 1/4 tsp Sichuan peppercorns (花椒)
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒). Or your sub of choice
* Water, 1 cup
* Light soy sauce (生抽), 2 tbsp
* Dark soy sauce (老抽), 1/2 tsp
* Seasoning: 2 tsp sugar, 1/4 tsp salt
* Slurry of 2 tsp cornstarch (生粉) mixed with equal amount of water
* To finish: 1/8 tsp MSG (味精), 1 tsp toasted sesame oil (麻油), bit of chopped scallion
PROCESS, RED BRAISED TIGER SKIN EGGS
1. Small pot, medium flame, swirl in ~1tbsp of oil and fry the ginger & garlic til fragrant, ~30 seconds.
2. Add the spices, fry ~15 seconds. Add in the eggs, then swirl in the wine. Quick mix.
3. Add in the water, soy sauces, and seasoning. Bring to a boil, swap the flame down to medium. Keep at a light boil, uncovered.
4. Flip the eggs a few times through the cooking process. Let it cook for ~12 minutes, or til the liquid's reduced by about one third.
5. Add the MSG and the slurry. Let it thicken, ~30 seconds.
6. Heat off, drizzle in the sesame oil & add the scallions.
INGREDIENTS, HOMESTYLE TIGER SKIN EGGS
* Fried boiled eggs, 6
* Aromatics: 1 inch ginger, 2 cloves garlic. Cut into slices.
* Chili bean paste, Pixian Doubanjiang (郫县豆瓣酱), 1 tbsp.
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Water, 1/2 cup
* Seasoning: 1/2 tbsp light soy sauce (生抽), 1/2 tsp sugar, 1/8 tsp salt
* Green garlic (蒜苗) -or- scallion, 1 sprig
* Red & green mild chilis, 1/2 each (or bell peppers). Cut into diamonds.
* Slurry of 1/2 tsp cornstarch with a bit of water
* To finish: 1/8 tsp MSG (味精), 1/8 white pepper (白胡椒粉), 1 tsp toasted sesame oil (麻油)
PROCESS, HOMESTYLE TIGER SKIN EGGS
1. Longyau with ~1.5 tbsp of oil, and over a low flame fry the Pixiang Doubanjiang. ~3 minutes, until it stains the oil.
2. Swap the flame to medium high. Add the aromatics, fry for ~30 seconds, swirl in the wine.
3. Add the eggs. Mix to coat, then add the water and the seasoning. Boil it all together over a high flame.
4. Once the liquid's reduced by 1/2, add the green garlic and the chilis. Mix, then add the pepper and the MSG, mix again.
5. Thicken with the slurry, heat off, drizzle in the sesame oil.
Pic of Telur Balado is courtesy of Gary Stevens
Pic of Son in law eggs courtesy of 'Takeaway'
Pic of Golden Curry courtesy of the blog Blue Apocalypse:
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Ever tried this ????recipe? #shorts
Simple Egg Chilli recipe #asmr #food #cooking #recipe #reels #shortvideo #shorts