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Other than Brewing => All Things Food => Topic started by: morticaixavier on January 05, 2012, 12:27:07 pm

Title: shelf stable eggs
Post by: morticaixavier on January 05, 2012, 12:27:07 pm
If one were to hard boil an egg, lets say even in a pressure cooker at 240*, then immediatly dip it in wax at a similar temp do you suppose that egg would be shelf stable?

Just purely out of curiosity, I am not going to try it.
Title: Re: shelf stable eggs
Post by: euge on January 05, 2012, 12:35:31 pm
If one were to hard boil an egg, lets say even in a pressure cooker at 240*, then immediatly dip it in wax at a similar temp do you suppose that egg would be shelf stable?

Just purely out of curiosity, I am not going to try it.

Something similar is done in Asia where they pack the eggs in a special mud. I think the mud has a lot of "lime" or soda ash in it  the environment very alkaline. The eggs are eaten form months to years.

Sounds nasty though.
Title: Re: shelf stable eggs
Post by: Kit B on January 05, 2012, 12:58:19 pm
If one were to hard boil an egg, lets say even in a pressure cooker at 240*, then immediatly dip it in wax at a similar temp do you suppose that egg would be shelf stable?

Just purely out of curiosity, I am not going to try it.

I love the way this question is displayed, beside your smiling face (avatar).
For some reason, it just struck me as very humorous.
Almost as if you're daring someone to try it.
Title: Re: shelf stable eggs
Post by: Joe Sr. on January 05, 2012, 01:03:53 pm
I think you should try it and report back.

What's the worst that could happen?
Title: Re: shelf stable eggs
Post by: morticaixavier on January 05, 2012, 02:05:00 pm
well it's not fair to let BFI have all the fun.

not going to try it.

euge, Yeah I think that's what got me started thinking about it. 1000 year old eggs.
Title: Re: shelf stable eggs
Post by: johnf on January 05, 2012, 03:26:50 pm
Might work, not sure how permeable wax is. The egg should be very sanitary after boiling though. I am doubtful the pressure cooking would be positive from a culinary point of view.

I am a big fan of 1000 year eggs in general. They are not particularly gross (one of those things where the idea or the name or the appearance is what is gross, not the actual flavor or texture). They can be a bit on the sulfury side but preparation can usually take care of that.

McGee has a procedure where you use a brine rather than the mud cake and the result is not excessively sulfury and the white is clear and the yolk is bright yellow (so, much better looking than normal). Been meaning to try that since I read On Food and Cooking a couple of years ago.

Title: Re: shelf stable eggs
Post by: morticaixavier on January 05, 2012, 03:59:53 pm
Might work, not sure how permeable wax is. The egg should be very sanitary after boiling though. I am doubtful the pressure cooking would be positive from a culinary point of view.

I am a big fan of 1000 year eggs in general. They are not particularly gross (one of those things where the idea or the name or the appearance is what is gross, not the actual flavor or texture). They can be a bit on the sulfury side but preparation can usually take care of that.

McGee has a procedure where you use a brine rather than the mud cake and the result is not excessively sulfury and the white is clear and the yolk is bright yellow (so, much better looking than normal). Been meaning to try that since I read On Food and Cooking a couple of years ago.



I guess the permeability of the wax would be key. Never had a 1000 year egg myself. eaten pickled eggs (and I kinda liked it to be honest)
Title: Re: shelf stable eggs
Post by: dean on January 05, 2012, 04:46:01 pm
Hmmm.  Seems to me that wax is still permeable(sp?)  Still might be interesting to try just for schitz and grins though.   ;D

Kinda makes me wonder what an egg pickled in a mild beer might taste like... say a few weeks sitting in the bottom of a keg.  When the keg blows, well you get a few more surprises(sp?) who knows they might even help settle the yeast out too?! 

OMG... everything looks like its spelled wrong now!  bleh!   ???   :D
Title: Re: shelf stable eggs
Post by: dean on January 05, 2012, 04:54:36 pm

Kinda makes me wonder what an egg pickled in a mild beer might taste like... say a few weeks sitting in the bottom of a keg.  When the keg blows, well you get a few more surprises(sp?) who knows they might even help settle the yeast out too?! 



Hmmm... what kind of fart would it produce, egg fart or beer fart.  Or would it be a newfart?   :D ::)
Title: Re: shelf stable eggs
Post by: james on January 05, 2012, 06:45:50 pm
Here are some shelf stable eggs: http://amzn.to/yJC7o3

Probably wouldn't be very tasty to eat in existing form though
Title: Re: shelf stable eggs
Post by: punatic on January 05, 2012, 07:01:00 pm
I don't know about shelf-stable, but I do know about backpack-stable.  I routinely carry hardboiled eggs for camping trips up to a week without any problems.  I carry two to a ziplock bag with the air sucked out.  Once I open the ziplock I eat both eggs within the same day.  They are always gone by the end of the week.  I would not try to store them longer than that.
Title: Re: shelf stable eggs
Post by: tubercle on January 05, 2012, 07:54:38 pm
1. I love pickled eggs. They're in one of the Tubercle Food Group classifications.

2. I have tried pressure cooking them before. Something weird happens to them. A very strange texture and even stranger taste. They are much better battered and deep fried.

3. You know I'm going to have to try the wax thing now. I wish Y'all would quit giving me these ideas.
Title: Re: shelf stable eggs
Post by: tygo on January 05, 2012, 08:07:58 pm
They are much better battered and deep fried.

Battered deep fried eggs?  Do you wrap them in bacon first?
Title: Re: shelf stable eggs
Post by: tubercle on January 05, 2012, 08:19:35 pm
They are much better battered and deep fried.

Battered deep fried eggs?  Do you wrap them in bacon first?

 Bacon works well, just hold it place with a tooth pick.

 A better way is to roll a thin layer of sausage around it, then batter and fry.
Title: Re: shelf stable eggs
Post by: narvin on January 05, 2012, 08:32:20 pm
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!
Title: Re: shelf stable eggs
Post by: tubercle on January 05, 2012, 08:50:26 pm
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!

or bacon (http://www.youtube.com/watch?v=VNffeMeJTxI)

I will be trying this.
Title: Re: shelf stable eggs
Post by: a10t2 on January 05, 2012, 09:57:27 pm
A better way is to roll a thin layer of sausage around it, then batter and fry.

Scotch eggs!

I actually just found some 15-year old pickled eggs while cleaning out my basement. They're awesome.
Title: Re: shelf stable eggs
Post by: 1vertical on January 05, 2012, 11:45:19 pm
I just read this thread and thought
   Stinky Tofu
Title: Re: shelf stable eggs
Post by: euge on January 06, 2012, 12:41:06 am
I just read this thread and thought
   Stinky Tofu

It had to have sucked to be the first person to have to try this.

Born out of starvation.
Title: Re: shelf stable eggs
Post by: morticaixavier on January 06, 2012, 10:12:15 am
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!

shelf stable meat is a sinch. pressure canning meat is a fine as long as you follow safe processing procedures/times. If you have a heat resistant plastic you could probably also vacuum seal the meat and then pressure can it. I imagine it woudl work for bacon as well. don't know what it would do to turtle though.
Title: Re: shelf stable eggs
Post by: dean on January 06, 2012, 05:57:03 pm
What about shelf stable meat? Autoclave some ground beef, vacuum seal, and enjoy!

I believe you are talking about the old "country style" cured ham etc. or some people call it a Tennesee Country Cure... if I remember right.   :-\   Anyway its basically salting the hell out of it and smoking is optional if I remember right also, anyway it lasts for months upon months without any refrigeration required.  Before refrigeration if you wanted to keep meat it was about the only way.  A guy at work was just telling us about how his grandpa did it and that the meat was off white after it was finished.

Title: Re: shelf stable eggs
Post by: boulderbrewer on January 06, 2012, 07:44:57 pm
The problem I see is going from pressure cooker to wax, I think pickling is the way to go.