Luxor4u

I must say after a couple of months making these tasty little morsels I have become quite a gourmet varying the herbs and seasonings, I pickled 40 eggs months back but shelling them is a pain, so I will now use the empty glass 'biscuit-barrel kilner jar for larger quantities of 'sole-siccantur tomatoes.
Kilner jars available in Ragab & Sons......

Who2 wrote:I must say after a couple of months making these tasty little morsels I have become quite a gourmet varying the herbs and seasonings, I pickled 40 eggs months back but shelling them is a pain, so I will now use the empty glass 'biscuit-barrel kilner jar for larger quantities of 'sole-siccantur tomatoes.
Kilner jars available in Ragab & Sons......

Shelling eggs is easy; even hens can do it!

De-shelling eggs is a bit harder - especially when they have been boiled - and is best done before pickling.

I usually cool the eggs under cold running water, and perform the operation by the sink.

Bash the egg all over to fragment the shell into small pieces, peel a small part by hand and then get a finger-nail under the inner membrane and gently ease off the rest of the shell.

If using soft-boiled eggs, take extra care. Pickled soft-boiled quail's eggs are very nice: boil for 2 minutes and cool quickly. The pickling liquor should preserve the yolk, but the elderly and pregnant probably ought to avoid any un- or soft-cooked eggs!

Forgive me for saying this Mr. Yare but that bit of information is like teaching your Grandmother to suck eggs.

Quails eggs Mr Yare?How eggs-travagant!!
I've never tasted them...not sure that I'd be able to afford them.Another one from Billy Connolly's "toffs cookbook"methinks!
Anyway..on the subject of eggs,I'll happily buy the ones laid by the battery hens.Cheaper by the dozen!!
Free-range at a pinch,if they're on "special."
I lived near farm when I was a child.It was battery hen farm.I'd be sent up to buy "chipped"eggs,they were what we used and ate all the time,a family of 7 got through a lot of eggs!
They were half the price of the "unchipped"ones."Their shells were cracked or partly broken(but membrane intact.)The shops wouldn't accept them for selling..and I think they're totally banned now.
Biggest rarity in Scotland is turkey eggs.
My mum had a "source"for them and they were special treat for my dad.
Have never seen them on sale though.Something to do with turkey farm regulations I once heard.

We can occasionally get Turkey's eggs in Worcester from a butcher. But they are on the large size, so I normally only use them in omelettes, not boiled or fried.

Duck's eggs are available most of the year, ftom the butchers or some supermarkets.

Quail's eggs are indeed an extravagance, but they look good in a salad.

When I was young, egg was powdered and came from a tin. I can't recall when eggs stopped being rationed!

1953.