Chicken Coop Chatter©
World egg day is celebrated on the second Friday in October each year. Eggs and in fact chickens are an important part of a world wide diet. With an estimated 19 Billion chickens around the world, it's easy to see why they are the leading food supply source, and particularly China, where they lead the world in the total number of chickens, but not the most chickens per capita.
With 19 Billion chickens, and an average of 5 eggs per week per hen, that's too hard for me to figure out..........ohhhhhhhhh, Brrrrrrrrrrrrooooooooooooo, how many eggs is that??
Actually eggs are important in virtually all cultures and a significant part of the celebration of birth and renewal in many areas worldwide. In Chinese culture they preserve eggs, by packing them in an alkaline type mud, for long periods of time, then cut them, or chop them up and serve for special occasions. In other Asian cultures, eggs are partially incubated and the under-developed chick inside is served as a special delicacy. Usually duck eggs are used, but nonetheless eggs. These practices may not be suitable to our own sensibilities, however they are cultural and often ritual practices among many around the world.
My husband was invited to a special Asian gathering, with this *incubated* delicacy as part of the menu. Of course it's an honor for an American to be invited, and he did do his best to eat what was served to him, however a couple of bites of this *delicacy* revealed what he was actually eating and he politely set it aside, in hopes it was not a sign of disrespect.
There is archeological evidence that eggs have been preserved at least since 600 BC, and though my version of preserved eggs is not nearly as exotic as those around the world, it is a way of preserving for several weeks to enjoy on sandwiches, deviled eggs, chopped and added to potato salad, as side dish, garnish or eaten out of hand.
SWEET PICKLE BRINE (for Pickled Eggs)
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2 C. Vinegar
1 C. water
1 C. Beet juice (drained and reserved from canned beets)
1/2 C. Brown Sugar
1/2 C. White Sugar
1/2 tsp. Sea Salt
Mix all the ingredients in a small sauce pan. Bring to a boil and boil 2 minutes or until the sugars and salt are dissolved, stirring constantly. Cool to add to boiled/peeled eggs for pickling. (Makes enough for 1/2 gallon jar of eggs, beets and sliced onions. )
BEET PICKLED EGGS
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1 can whole beets (or pint home canned beets)
1 thinly sliced red onion
1 dozen + Boiled and Peeled eggs
Layer ingredients: Pack a quart or 1/2 gallon jar alternating beets, onion slices and eggs until well packed in the jar. Pour the cooled brine over the contents to fully cover. Cap and refrigerate up to 2 weeks for full flavor.
NOTE: My half gallon jar holds about 22 boiled eggs if the beets and onion slices are not added.
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