4 Delicious Egg Recipes, Grandmas Egg Salad/Bacon and Chive Deviled Eggs/French Eggs/Pickled Eggs

#Eggs
#eggrecipes
#eggsalad
#grandmaseggsalad
#deviledeggs
#bakedeggs
#freezingeggs
#easypickledeggs
#easypickledbeetsandeggs
#frugalcooking
#faith
#cooking
#baking
#homesteading
#simplelife
#whippoorwillholler

loridianebrown@gmail.com

Lori Brown
po box 1183
Imboden Arkansas
72434

Grandmas egg salad
12 boiled eggs
1/3 cup diced celery
1/3 cup diced chopped onion or green onion
1/3 cup sweet relish
2 to 4 oz. pimento drained
1/4 cup plus 1 T. mayo
1/2 t. mustard
pepper, salt

Bacon Chive Deviled eggs
4 boiled eggs
2 T. mayo
1/2 t. mustard
1 T. sweet relish
3 slices Crisp cooked bacon diced
3 T. chives chopped
salt
pepper

Baked French Eggs
12 eggs
salt pepper
1/2 cup heavy cream
8 oz. grated parmesan

425 7 minutes

Easy Pickled Eggs and Beets
8 to 10 boiled eggs
16 oz jar pickled beets
1/2 red onion sliced
1 cup red wine vinegar
2 cups sugar
1 t. Pepper
1/4 t. garlic powder

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I’m Miss Lori and welcome to whw holler
kitchen hey you know when you got a
bunch of chickens on the homestead
you’re going to end up with a bunch of
eggs you know there’s so many different
ways to cook eggs but there’s also a lot
of different good recipes out there
too now using these eggs up is not only
a good
idea but it’s also Frugal eggs are a
very frugal
meal welcome to wherwell holler I’m Miss
Lori and this is Mr Brown we live in the
hills of
Arkansas we love the
Lord keepers are the old way but accept
some of the new we love to
cook and we love to
eat we love to Garden it’s in our blood
is how we stay sustainable and fill our
pantry
we do a lot of canning and
preserving we live a sustainable
life we love our family we work
hard and every once in a while we like
to
dance so y’all join
us so today what I want to do is I want
to start doing um a lot of egg recipe
because this time of year I’m getting a
bunch of eggs I know a lot of y’all are
too and I know some of y’all that don’t
have
chickens it’s one of the most frugal
meals that you can make and um I know
years ago it was a big thing to tell
everybody that eggs weren’t good for you
but U it’s just my belief that eggs are
good for you and uh you know in
moderation and
um it’s just a good healthy healthy
meal I mean me myself I can cook me two
eggs uh maybe a piece of sausage couple
pieces of bacon and a biscuit or a piece
of toast and I can go just about all day
till supper time my grandma and grandpa
ate eggs every day some kind of a a
scrambled egg or an omelette or
something pretty much every day with
homemade biscuit and um there’s so many
of our
older uh folk that I know personally
that’ll tell you and I can remember
listening to a woman she was over
hundred years old and somebody asked her
said what what is your your gift what
how did you you know you’re so vibrant
and and so healthy and she was like I
don’t know 101 102 something like that
they said how did how do you do it you
know how do you do it all these years
and uh she said well she said every day
I ate uh eggs bacon and she said and
sometime during the day I had to drink I
drank Dr Pepper so I’m not saying that
drinking a Dr Pepper every day is good
for you but uh it’s just funny sometimes
when you hear these stories especially
about our older folk and I am getting to
be one of them older folk and I do love
eggs I love a good fried egg sandwich
but let’s get started with our
recipes you know it wasn’t oh our hands
stopped laying and I may be totally
wrong about this but I’m thinking it was
way before Christmas and it took they
went through a really big mol and it
just took them a while this year to
start laying again so we still have our
older H that um I think they’re 3 years
old maybe a little bit older and then we
just recently purchased some uh really
pretty young um chickens and I’ll show
you them in just a little bit and uh so
we’ll be getting some more brought up
because as your hands get older they
don’t lay as much but we will keep our
older hands anyways and I hope some of
them start turning a little bit rooty so
we can raise our own chicks like we used
to but I’ve got abundance of eggs and uh
we try to give them away if somebody’s
wanting them but a lot of people in our
area already have chickens and have
their own eggs but
U I have a few recipes I want to share
with you and I think you really going to
like them so let’s get started and see
what we can come up with cooking with
eggs now one of my favorite ways
now to uh cook my eggs for egg salad
that’s going to be our first recipe is
your oldfashioned egg salad the way
Grandma used to make it
any more is in my instant pot I just
love it I can put a dozen eggs in there
turn it on for just a few minutes and
mine it takes the way I like them about
7 minutes and they’re out of there I put
them in cold water and then I can put
another dozen in there and before you
know it I’ve got a couple dozen of U
eggs ready to to make deviled eggs or
egg salad or just anything like that so
our first recipe is going to be egg
salad that is one of the things I
absolutely abely love to
make um when I’m getting fresh eggs
especially is egg salad I can remember
have an egg salad quite a bit because we
didn’t buy a lot of lunch meat or
anything like that but we always had
chickens and always had a lot of eggs so
egg salad was a very
cheap uh
lunch and my
grandpa you you know he had a big farm
he had a lot of cattle but he still
worked off the farm he worked at the
landfill in town so he always took a
lunchbox you remember them metal lunch
boxes with the
um the thing that they take their coffee
in their thermos you remember them old
things I remember his and uh grandma
always had
well especially when it was cool or
outside or winter time sometimes she’d
make egg salad sandwiches for him um a
lot of times he would just take uh maybe
tuna salad or egg salad or chicken salad
and take him some
crackers and sometimes she just make him
a good old bie sandwich to take with
him but when you’re getting abundance of
eggs and of course we do give them away
we give them to the kids if they need
them um now there for a while we was uh
a couple years ago we were selling eggs
because we were getting so many and we
were selling them to help buy the
feed uh form because we all know how
high uh feed is for your chickens or
anything very very high but
uh but we don’t sell them anymore we
find somebody might need them or I’ve
been putting some in the freezer too if
y’all like to see how I put my eggs up
in the freezer frez or just comment
below and let me know but I’m going to
get the rest of my eggs uh peeled and
I’ve got some more in my instant pot and
they’re going to be done and then um
we’ll be using them in another recipe
too now I’ve got all my ingredients laid
out here of course we got our eggs I’ve
got dozen eggs I got some celery here
that I’m going to chop up
now this is Grandma’s
recipe and she liked sweet relish so
that’s what we’re putting in here we’re
going to put
about about a third of a cup a four to
a/ third of a cup of sweet relish now if
you just don’t like sweet relish of
course you can use deal relish of
course you make it to your
taste but I’m just going to chop up some
celery when I’m making any kind of salad
whether if it’s egg salad chicken salad
tuna salad ham salad I absolutely love
to put celery in it no celery doesn’t
have a lot of taste but it just gives it
that crunch that I really
love so we’ve got about A3 of a cup of
celery
now I’m going to take my eggs you can
take your eggs and if you like them
really mashed up take your potato masher
and mash them up but I like mine just
kind of coarsely chopped up when I’m
making egg
salad and you can see what the inside
looks
like you can see that
yolk a pretty yellow
yolk I just like mine kind of coarsely
chopped
up nothing
fancy I just like to have a bite to it
you
know now grandma always raised
her she had hands and of course she
raised her own eggs and she even raised
her own chickens to eat a lot of the
times and Danny’s Grandma glad is did
too
um so of course it would be a Frugal
meal I know a lot of y’all aren’t able
to have chickens so you have to buy your
eggs and I hope that a lot of y’all are
able to maybe find you a local farmer or
a farmer market or somewhere that you
can buy fresh
eggs but if you don’t you just do the
best you can but even if you buy them
from the
store it’s still a very frugal
meal now I know there’s a lot of people
that’ll say that uh that still say that
eggs aren’t good for you and I will
always defend that to the
end that
uh there could be a lot worse things out
there for you I don’t believe eggs is
one of them now you don’t need to eat a
dozen eggs every day that’s not what I’m
saying
but I know many of
times when money got short and you
couldn’t buy meat and there you just
couldn’t even go to the grocery store
you could go out and get you some eggs
and you could always always
eat if it was an egg salad it could be a
a fried egg sandwich scrambled eggs
toast Poached
Eggs
omelets maybe you got a little bit of
cheese in the refrigerator maybe some
cut up ham that was left over or or
bacon or sausage and got maybe an onion
out in the
garden a
kiche you can make you a crustless kiche
or you can make you a homemade pie crust
and whip you up a kiche really fast if
you got several eggs you got onions you
got salt and pepper you got cheese maybe
you got got um some different kind of
vegetables out of the garden or some in
your freezer like zucchini or spinach or
uh mushrooms
um just stuff like that and you can make
a kiche and a kiche is you know say a 9
in 8 to 9 in kich can feed you know at
least four
people so that right there is just
another Frugal meal from your eggs
so I’m going to get these chopped up and
I tell you what I’m going to do I’m
going to have to go out to the Garden
here in a
minute and um I about to get me green
onion a couple green onions cuz I’m
going to need them for these other
recipes
too you know there’s a lot of
times when I come in from work and um
you know if Danny’s been busy or he just
hasn’t been home and he comes in and
maybe I didn’t start anything for supper
didn’t even lay nothing
out we can eat some scrambled eggs and
toast and it don’t bother us a bit
y’all in fact we can have breakfast for
supper and we love
it that’s Danny’s absolute favorite meal
is breakfast
and it doesn’t matter if it’s eggs or
bacon or uh he loves chocolate gravy and
biscuits so it’s just anything that has
to do with breakfast so I got my dozen
eggs chopped up and tell I want to do I
like to season my
eggs before I put everything else in
there my celer is on the bottom so I’m
going to put a little bit of
pepper and um I’m just going to take
little pinch of
salt I’m going to go ahead and put U 13
of a cup
of sweet pickle relish now sometimes if
if I’ve got some um of my squash relish
that I making the summertime and I I’ve
got a video doing
that I’ll try to put it down there in my
down in my information box below I’ll
find it and put it down there if I don’t
forget I’ll use that instead of picker
relish
because it’s good
too right here I’ve got a four of a cup
plus a tablespoon of
mayonnaise now if you’re not a
mayonnaise eater but you like Miracle
Whip what they call salad dressing go
ahead and use that right here I’ve got a
teaspoon of Dijon mustard or you can
just use regular yellow
[Music]
mustard now my grandma put paminos in
everything this is optional you don’t
have to put that in here but uh make
sure you drain it good and they’re
chopped up this is about 4
oz I think I’m just going to put a
couple ounces she would have put this
whole thing in
there so I’m going to go out to the
garden and I’m going to get me some
onions so I went out and grabbed me some
green onions and I’m just going to use
the green part of
it I’m just going to chop it
up you can put any kind of onion in here
you want put the amount that you
want some people like to add seasonings
to their egg salad like garlic onion
powder
paprika now I don’t mind putting a
little bit of Paprika in there but I’m
not going today cuz I’m wanting to stick
to more or less the way grandma would
have made
it now a lot of times when I’m in a
hurry and I’m making egg
salad um it’s pretty much got eggs
manise always have pickles in it um
maybe an onion but there’s sometimes
when I’m in a hurry I don’t put all this
stuff in it it’s pretty easy just to
slap slap it together and slap it on
some
toast so got some green
onions and now I’m just going to stir
this
up now you can eat this on just a a bit
of
lettuce you can eat this on toast a
croissant just a regular piece of
homemade bread you could eat it with
crap
cers you want it moist but you don’t
want it just overly coated with
mayonnaise and if you want to add just
like I said a little bit of paprika toou
can I’m going to add just a little bit
more pepper I like quite a bit of pepper
in my egg chicken
salad tuna
salad so there it is that is
grandma’s egg
salad so how would y’all eat it would
you eat it on toast would you just eat
it on a bed of lettuce or just a a hunk
of homemade bread I think I’m going to
toast me some
bread okay we’re going to make us an egg
salad sandwich and there is our egg
salad it’s got the paminos in it that
gives a little bit of red color
and your celery your pickles your
onions I can take egg salad and just eat
crackers with
it that’s really one of my favorite ways
to eat it especially if I take it to to
work
for my lunch I like to take crackers
with
it so mounded up
there I got me some
lettuce if I had a good rip tomato out
of the garden that’d be on there too but
I
don’t be a wife wooo be a wife where we
had one of
those so we’re going to taste our egg
salad
sandwich there you
[Music]
go yep
it’s never a disappointment I can tell
you grandma’s egg
salad so you want to
know a good thing to do with your extra
eggs or good Frugal meal make you some
egg salad now we’re going to go on to
our next recipe we’re going to make some
devil eggs but it’s going to be just a
little bit of different devil eggs I
think you’re going to like it
okay our next recipe is our de deviled
eggs and we’re just going to take this
over the top just a little bit now the
one thing about this recipe is it’s
deviled eggs for two it’s bacon and
chive deviled eggs for two but so I’m
going to be using four eggs but if
you’re wanting to make this for your
family and you’re feeding more than two
people just double or triple this recipe
I will have the recipe down in the
description box below with all the other
recipes but since it’s just me and deie
we didn’t need that many cuz this is
going to be you know
four you know four halves for us to eat
so that’s
plenty so what I’m going to do is I’m
going to finish cutting my chives up I
went out to the garden and I gathered up
some
chives if you got green onions but you
don’t have any chives that’s fine if you
got dehydrated chives dried chives
that’s would be good too this right here
is just fresh out of the
garden it had some blooms on it and
there were few bees out there buzzing
around the chai
blooms so we got some
chives we got some bacon
here and you just need enough bacon to
probably about to
four of a cup maybe chopped up bacon but
you know me I’ve always got to go over
the top with
it I always cook just a little bit more
bacon so that I can have a bite or
two tastes pretty good on that egg salad
sandwich wouldn’t it piece of
bacon so you just want to chop this
bacon up
just kind of fine just kind of like your
your ches you don’t want big old
chunks let’s
see I’m going to do I’m going to go
ahead and just top all this
up I just never think that you can have
too much bacon what do y’all
think so that was
a three pieces of of
bacon three rashers of
bacon as the old folks would say three
rashers
okay that’s more than three tablespoons
but we’re going to go with
it so we got our bacon and our chives
I’ve got uh about a tablespoon of uh
sweet relish you can use deal if you’d
rather you know have
deal I’ve
got about 2 tablespoons of mayonnaise
and I’ve got about a half a teaspoon of
dejon mustard but you can use just plain
mustard if you want to so I’m just going
to cut these eggs in
half and put my yolks in here I got
bacon on my
on my
eggs so not only is this a good recipe
but it’s a another cooking for two
recipe but you can make it for
a for feeding several you just have to
double and triple it this would be a
good one to take to a
potluck you always have to have doubled
eggs in a
potluck
barbecue and I guarantee you once you
get all this filling together you could
eat the The Filling by itself it’s so
delicious so there we go
some that got a little bit pieces of
bacon on there that’ll be
okay I’m just going to take my
fork and mash my yolks
up I’m not going to do nothing fancy
with this I’m not going to pop it in
my in my eggs I ain’t going to do
that I just I’m not that fancy I guess
so I’m going to put my half a
teaspoon of
Dijon 2 tablespoons of
mayonnaise tablespoon of sweet
relish I think I made a bigger
bowl what do y’all think
I’m going stir that up a little
bit now I’m going to
put little bit of
pepper put as much pepper and salt as
you
want to taste
now some people like to really mash up
their egg their egg yolks they like them
real smooth it don’t make no difference
to me but you make it the way you like
it now what I’m going to do is I’m going
to take about half of this bacon and I’m
going to put it in here with my egg
yolks and I’m going to take
about little bit of the
chives and I’m going to mix that up
and there with
that now anytime that U we make our
deved eggs and my oldest daughter
Britney always makes deved eggs for any
kind of get together that we do she
makes them really good and she likes to
make
them you can put your little bit of
paprika on top to pretty it up a little
bit smok papri is really
good okay I’m going to take my
get rid of some of this stuff that’s in
the
way we’re going to take our
filling just put it right there in our
eggs
and that bacon that’s in there is going
to give it that that Smoky that Smoky
flavor really and truly this would
probably feed three
people just depends on how many deviled
eggs you like to eat at a time
now some of these eggs aren’t real
big some of my chickens like bigger eggs
than the
others
so now what we’re going to do is we’re
just going to take some of this bacon
and I’m going to sprinkle some on
top and this will be the way that you
would serve it
with the crumbled
bikon and the chives on
top and I’ve got enough left over for a
couple more
eggs but like I said just
make as many as you you think you might
need for whoever you’re whoever you’re
feeding and that turned out really
pretty I’m not wasting these believe me
there’s just a little bit of feeling
left in there that I will
eat so there it
is there is your bacon and Chive
deviled
eggs and to PR it up just a little
bit put you some sprinkle you some
paprika or if you like stuff a little
bit spicy um drizzle you some sriracha
sauce on it or something like that that
would be
good so we’re going to move on to our
next
recipe our next recipe is going to be
baked french eggs
okay what we’re going to be making now
is uh baked french eggs or it’s French
baked eggs baked french eggs is what
it’s called I didn’t want to get it
backwards there so we got a muffin tin
here with 12 that makes
12 muffins but we’re going to be baking
our eggs in it now you can spray these
but I’m going to take butter is what I’m
going to
take an H
one you can spray it with the I’ve got
olive oil that sometimes I use but I’m
going to be using butter I think
butter give it a good
taste so I’m going to be doing
12 so what that means is I’ll have
leftovers and these freeze really
well
now another version of this is before
you put your egg in
here you can put you some crumbled up
ham in the bottom crumbled up cooked
sausage a piece of Canadian
bacon something like that if you wanted
some meat to
it but we’re not going going to be doing
that
today that’s just a version that you can
do if you got somebody that has to
have
meat a Conor for
sure and the the good thing about these
recipes you know the recipe that I give
you you can always switch it up and make
it your own to your liking too
add you some stuff or take away some
stuff if you
don’t just make sure that you greas or
butter it really
good
okay now all I’m going to
do is take me some
eggs these are very fresh
eggs and just put
them in each muffin
tin I like to do it this way to make
sure that I don’t have a bad
egg otherwise I would
just break them in
there these are some really pretty yolks
that them hands are laying we mix a old
sunflower seeds with
our laying pellets
he also gives them a little bit of
scratch to warm our chickens we give
them you can mix up a little bit just a
little bit
of uh de which is diecious Earth in with
your feed and that dewars your chickens
and you’ll get cleaner eggs if they’re
dewed if you see a bunch of poop on your
eggs a lot of times that means that
you’re your H are
warming so we use dous
Earth to uh deworm our
chickens maybe Mr Brown will talk about
that
sometime he takes good care of the
chickens and you know I’ve talked to him
about it before you know growing up on
the farm chickens were just chickens
they just fended for their s they
weren’t baby they weren’t putting you
know kept up in special Little Hen
houses they were just in a rough Old Hen
House usually in summertime you go out
there there’d be a big old black
snake out there gobbling up
eggs so things have
changed that is for sure
I need one
[Music]
more one more
egg going clean this mess
up okay so what we’re going to do now is
we’re going to take some heavy cream and
I’m just going to
take let’s see first I’m going to Salt
and Pepper my egg that’s one
window back up so put a little bit of
pepper however much you like Danny
always likes a lot of pepper on his
eggs some
salt now I’m going to take
heavy
cream and I’m going to
take two teaspoons and just kind of
drizzle it over each
egg just like
that now you might could use half and
half but I just don’t think it’ll work
as well with just milk
your cream is where you’re going to
get that
creaminess from your baked
egg now I’m heating my oven to
425 and you’ll stick your eggs in
there for soft egg you’ll cook it 7 to 8
minutes just keep an eye on
it for a firmer egg it’ll be 9 to 10
minutes and if you if you’re like me and
you like your eggs pretty firm in the
middle you go about 11 or 12 but you
just keep an eye on it because
everybody’s oven’s
different so that’s 2
tpoon of heavy
cream now I’ve got some Parmesan cheese
and all I’m going to do is sprinkle a
little bit over the top of each
one and like I said these freeze really
good and if you had put you maybe a
piece of Canadian bacon on the bottom or
some sausage or
ham that that would just take it over
the top a little bit but this right here
is just your
regular bait French eggs
okay I’m going to put this in the
oven and turn my timer
on I’m going to turn my timer on for
probably 9 minutes then I’m going to
check
it just to make sure that U it’s not
overcooking it like I said everybody’s
oven’s different
it’s that 420
425 turn my timer on we’ll be
back I’m going to get the eggs
out of the oven and see if they’re done
enough for me
I think they
are it just depends on how you like your
eggs and how done you
like you like them really
running or just uh I like
mine just depends on what I’m
eating
so they’re fresh out of the oven and
they’re still hot you see some of them
got done and then you know a lot more
than the others like this one’s
still see this one looks just about
right and I think it’s going to come out
of there pretty easy y’all maybe I might
need a bigger
spoon let me’s
see let me see what I can do here
we’re just going to bring it over here
on the
plate and there is
your
baked french
eggs what I’m going to do
is I’m going to cut into it now this
one’s done the way I like
it but if you like it done you know
running inside and I’ll show you a
running one here in just a minute then
that’s the way you would take it out at
I think it’s 7 to 8
minutes now you could put you make you a
hollay sauce to put over
this um a little bit of U marinara sauce
would be
good that is
creamy and
delicious there’s just enough parmesan
on there to taste it I think uh you
could put your little bit of garlic in
there if you wanted
to
look y’all that’s really good really
really
good I like the paresan in it tastes
delicious so what I’m going to do now oo
that was hot going down
y’all I’m going to try to get this one
out that’s a little bit bit
runnier maybe not just looks no it’s
cooked
hard so if you don’t want it hard 7 to 8
minutes is plenty plenty of
time but either way it’s
delicious if you left it if you left the
Middle where it was still kind of
running you could dip bread in it that’s
the way Mr Brown would want
it but I can take these after I cool
them off good and um I can wrap them up
good and freeze
them that is
delicious that heavy cream just made
that so creamy
y’all sprinkle you some chives over
this taste this one up it’s just just as
creamy that that white of that egg with
that heavy
cream it just it looks so
silky that’s probably one of the best
cooked
eggs as far as
taste and uh creaminess that is
delicious okay I’ve had my fill of eggs
today I’m going to let these cool
down and then we’re going to
start my grandma’s um pickle beat and
eggs and it’s got onions in it too you
know what I’m out of onions so I may
have to go out to the Garden I might
have to pull me a
leak but this is a wonderful
recipe okay we’re going to make our
our brine to go into our
easy pickled eggs and
beets and what I’ve got here is a cup of
vinegar you can use any vinegar that
you’re that you like the best I’m using
red wine vinegar because I like the
taste of that when I’m pickling
something I don’t always use it in
everything but for my pickled beets and
eggs that’s what I like to use but you
can use regular vinegar you can use
apple cider
vinegar um just any kind of vinegar that
you like so this is a cup of
vinegar 2 cups of
sugar A4 of a teaspoon of garlic powder
and a teaspoon of black pepper and all
I’m going to do is heat this up just to
dissolve the sugar and then I’m going to
turn the stove off and I’m going to let
it cool
down and then we’ll pour it over into
our
jar with
our beets and
our
eggs now this is not a this is not
something that I would can this is just
something that you would make and put in
the refrigerator and it’ll stay good to
up till 2 weeks so but I guarantee you
probably have it ate by in so my sugar
is pretty much almost dissolved so I’m
going to go ahead and turn my stove off
okay W my brine is uh ping down a little
bit
now generally I would use probably a
half of
a red or purple onion is what some
people call them we call them purple
onions some people call them red onions
I would slice it up in rings and that’s
what I’d use now I don’t have any whole
onions right now my onions are in the
garden growing but I do have green
onions and I do have leaks that I’m
using right now so I’m going to be using
leaks in my recipe today but you use any
kind of onions that you either have or
that you like the
best I’m going to just separate these
just a little
bit and what you see back here is I’ve
got some jars of pickle beets from the
store these are from the Alish or yeah
the alond store or you can get them at
the minight
store you can get these at the All
American M store in pocah hunus or brown
spring
fill they’re Aunt
Nelly’s whole pickle beats now I
want um usually I would use sliced beads
but what I’m wanting is about 30 oz of
sliced beets but what I’m going to do is
I’m just going to get what I’ve got I’ve
got a partial used jar here and then
I’ve got a new jar right here and the
new jar is 16 oz so this is going to be
a probably about 8 oz here so we’ll see
how this works
out okay the first thing I’m going to do
is I’m going to place my bolded eggs now
it usually takes about 9 to 10 eggs this
I only had
uh I only had seven boiled eggs left so
that’s what I’m going to use I didn’t
want to uh make make any more eggs but
you know what I’m going to do I’m going
to
take I’m going to take a couple of these
out
okay I’m going to put some of these
beets in
here like I said these are just
store-bought beets now if You’ got some
pickled beets that you’ve already put up
maybe last year use
those and if you don’t like whole beets
uh use sliced
beets okay now what I’m going to do is
I’m going to put some of my onions which
are my
leaks then I’m going to put some more I
wish I had a couple more eggs done but I
don’t two more would have been
perfect we’re going to put some more
beets in here beets are pickled beets
are so good for
you and I love roasted beets really good
me and Mr Brown eat quite a bit of pick
beats straight from the
refrigerator with a lot of our
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meals get some more beets down in there
now generally what I would
do is I would let this sit at least a
week before I would eat
any I’m going to put one more bead on
top and I think that’s pretty good
I’m going go ahead and put the rest of
my
legs this is so good uh just to take out
the refrigerator once it’s marinated
really good and your your eggs have
soaked in that pickled uh that beet
juice it is so good just to put this
whole jar on your table and just let
people
you know get what they want they get a
pickled egg and a pickled beet and some
pickled uh onions it’s
delicious really great to put on a
holiday table when you’ve got all
different kinds of like ham and just
different stuff
now what I’m going to do is I’m going to
take the
leftover
juice this is 8 oz
see I don’t want to smush my eggs so I’m
going to be careful
about I’m just wanting to get them down
in there better
[Music]
I’m really not going to need all this
brine but you know what I can cool this
off even more and uh I can put it in a
jar and put it in the
refrigerator I can put it in this jar
right here after it’s cool put it in
refrigerator and when I’m ready to make
some more pickled uh eggs and
Beads I’ve already got my brine
ready and of course I could use the rest
of this
too but if you do this you’ve always got
some some brine ready for
your but make sure this is cooled down
okay I just poured enough in there to
cover the top good make sure them eggs
and them baits are
covered and that vinegar
brine that pickling
brine just kind of poke it down in
there so what I’ll do is I’ll put the
lid on this and I’m going stick it in
the
refrigerator and I’m just going to not
even open it up for a week then after a
week when them eggs have really soaked
in
that that beet
juice it’s going to be
delicious so the rest of this will not
go to waste I’m going to put it in my
jar and put it in refrigerator to make
more maybe pickled onions or just
anything like that and my hands are
messy so I’m going to clean up my mess
here put a lid on this get it in the
refrigerator and I’ve got me a good
jar of easy pickled eggs and beets and
onions going to be
delicious I hope that y’all liked these
recipes these egg
recipes you know
eggs they are a Frugal meal but they’re
so versatile too you know it there’s
just so many things you can do with
eggs and you know even if you’ve got
your own hands and you’re raising your
own eggs you can’t say well I’ve got
free eggs Because unless you don’t feed
them any feed at all any La pellets or
any scratch you just let them free range
and don’t feed them any
feed feeds pretty high but the fact is
that you know U what your chickens are
eating you know how fresh your eggs are
and they’re just nothing tastes any
better than a fresh egg off the
farm so I hope yall really really enjoy
enjoyed this video if you did give me a
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closer and it’s also getting closer and
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put more videos out for y’all and Mr
Brown
if y’all would like for me to do some
more egg recipes I have a ton of them
just let me know I have a lot of main
meals to make with eggs and U so just
let me down know in the comments if
you’d like more of the egg recipes cuz I
would love to do them we eat a lot of
eggs
so cook you some eggs pickle you some
eggs make you a a baked uh French eggs
make you some bacon and Chive deviled
eggs make you some good old egg salad
can’t get no better than that so we’ll
see y’all in a few days I’m not sure
what I’ll be doing Mr Brown’s real busy
right now soon as I get retired I may un
busy him just a little bit where he can
he can start cooking with me again so
anyways God bless everybody y’all have a
beautiful week and we’ll see y’all in a
few days
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