AR. Yio ValleyGood food and eating well last year, Christine Story from DynamicThe United Kingdom, which enhances sustainable local food purchases, estimates that “more than 700 million eggs are lost in the United Kingdom every year”; This is approximately 45,000 tons, or almost the weight of Titanic. I also noticed that only 22 % of us know how to test whether the egg is new and safe to eat.
To keep them in their best cases, store eggs in a cold place at a stable temperature less than 20 degrees Celsius, because the flipping of heat and direct sunlight can affect their quality. To test the freshness of raw eggs, put them in a bowl of water: if it is drowning and falling flat, it is fresh; If it is straight, it is safe but it needs to eat soon; And if it floats, it exceeds the best of it, so feeding it on the fertilizer monster.
If you have a group of eggs, you can boil them to prolong their lives for another four or five days in the refrigerator, but to keep them longer, I like to make pickled eggs using some spices to give them a lot of flavor.
Pickled eggs
I grew up in a small village in Dorset where there was not much to do it: When we were not studying and wandering in the forest, my dear friends, Luke, and I will repeat Thorncombe sports clubWhere we were playing endless games of arrows and swimming pool. As minors, our main moisturizers were half a pint of coke with a bag of salt, cane and pickled chips.
Pickling is one of the simplest forms of preservation, and pickled eggs are a real British classic. Like most pickled recipes, they taste much more beautiful when you make them yourself. It will take free or organic eggs, semi -flour vinegar and an interesting set of herbs and spices that pick you up to another level completely.
I have tested some different flavor groups outside a classic pickled egg, using some spices from my kitchen cabinets. One of the batch that I made with beet cooking fluid instead of water, which saved it from some beets in that morning, then immersed it with cumin and fresh dill; I also made a boost with turmeric, pepper, and ginger, and another is more sterile with a lot of hot pepper and lemon chips, which was my favorite between the three, although beet eggs and turmeric were very beautiful.
6 eggs
2 moisturizing sugar tsp
1 salt level teaspoon
150 ml vinegar Apple juice, barley, or wine vinegar
150 ml waterOr beet cooking liquid
Optional Aromatic
1 garlic cloveExfoliate
1 dried pepperOr 1 tsp hot pepper chips
2 teaspoons of mixed spicesSuch as a mustard seed, pepper, the star anise, cardamom, curry powder, cumin, coriander seeds, turmeric)
2 new branchesLike the bay leaves, thyme, oregano, coriander, or 1 teaspoon of dried herbs
Other optional components
Ginger slices
Lime pegs or lemon
Beets
Lay six eggs in a saucepan, cover them with cold water and let them boil. After two minutes, turn off the heat and leave it for eight minutes. Drain, put the eggs again in the pan, then cover again with cold water. Once the eggs become cold enough to deal with them, peel them all.
Put sugar and salt in the pickling jar from 500-600 ml, pour 150 ml of hot water over the top and stir it to melt. Add vinegar, then gently drop in the boiled boiled eggs and the optional optional aroma (use everything you have). Close the jar, make sure the eggs are immersed, then cool for up to a month. They are ready to eat immediately, but to ensure the best flavor, leave them for at least a few days.
