Eating 6-MONTH OLD Lime Water Preserved Eggs – fried, whipped, baked – How do they taste?

Greetings my beautiful lovelies! It’s
Emmy. Welcome back! Today is a day I’ve been waiting for for six months. Today
I’m going to be tasting eggs that I preserved six months ago at room temperature with some of this: this is called pickling
lime, also known as slake lime, or hydrated lime, it is a technique in which
you take some of this lime — it’s not lime related to citrus at all, it’s lime, short
for limestone, ground limestone — and you dissolve this in water, and then you take
eggs and you place them in this solution and it is a way to preserve eggs. Now
this is an old-fashioned technique used over 100 years ago — there are other ways
to preserve eggs, including water glassing which is this is sometimes
called, but water glass actually uses a chemical called sodium silicate — it’s
actually used to seal concrete floors; you can buy it in big buckets at the big
box hardware stores — it’s the same idea: you’re sealing the egg, preventing water
from escaping from the egg, and also preventing anything from entering the
egg. The egg is held in this little form of suspended animation. So, I can’t wait
to get into these eggs…. in this glass jar. The dozen eggs that I preserved way
back in May — May 1st 2019. So, if you more information and specifics on how I did this, I will refer you to the video in which I started this all. So this is a
little perfect segue to talk about chickens. So we have backyard chickens: we
have five of them, and come springtime the chickens are laying like mad — every
day we’re consistently getting five eggs — each chicken is laying one egg each. It
is time to start collecting eggs into a clutch so they can start incubating them.
All of our eggs that come from our chickens are non-fertile: they’re not
fertilized; they will never ever turn into a chicken because we don’t have a
rooster to inseminate the eggs. So, the chickens still
instinctively lay more eggs during this time of year — so, we have five chickens, so we consistently get five eggs a day, and soon
enough we’ve got a whole pile of eggs. Now that we’re in November, our chickens
are slowing down with the egg production. So now that we’re not getting very many
eggs, this is a perfect time to dig into our preserved eggs. It smells sweet, and
almost perfumed, a bit like a bathroom air freshener — just a little bit. I’m just gonna
stick my hand in there and grab an egg. All right. Luckily, from what I can tell,
none of them have cracked. So I’m going to this off real quick. So here’s
my egg: it looks like a normal egg, but it does feel different: it’s very, very
smooth. If you compare it with a freshly lain egg, this has a little bit of bumps
and pocks on it, and it has a slightly kind of matte, rough kind of finish to it, while
this is very, very, very smooth; and I imagine that has something to do with
being soaked in slaked lime for six months. There it is! And indeed, look how much the white spreads; and even the yolk has spread
quite a bit. This egg was just laid within the last two days. See that really
big difference? So both the albumin and the yolk have
much more substance and they’re just jelling up and standing up much taller
than the six-month-old egg. so from this angle you can really see
the difference in height so that is the fresh egg here is the preserved egg also
you can see how much thicker the albumin is look at that compared to that I like
frying my eggs if possible and clarified butter just super tasty and it is definitely kind of flattened
out didn’t it look at that it’s more like an egg
so I sided rather than flipping these eggs and risk breaking the yolks I’m
gonna cook these sunny-side up so get a good fry and crust on the bottom and
then just cover them with a pan lid and let it kind of steam for a minute or so
I’m gonna do the same over here okay so let’s take this off the heat oh look
at that crust let’s get the fresh egg out of the pan is there anything more
perfect than an egg I really I don’t think there is they’re beautiful they
come in their own little case they make so many beautiful things they’re just
alchemy in a shelf so when we have them side by side it’s pretty apparent which
one is the preserved egg and which one is the fresh egg also the yolk spread
more as well the yolk here is much taller so the moment I’ve been waiting
for let’s see what a six-month-old egg tastes like. Cut this…. Look at this: this
is beautiful! Gorgeous! This is what clarified butter and the right cooking
temperature does. Okay… Alrighty, here we go! Itadakimasu! I don’t taste any discernible difference
I taste salt I use plenty of salt I taste caramelization I taste egg white
but no kind of any chemical or off flavors whatsoever let’s compare it with
the regular egg or fresh egg this one too has beautiful carmelization on it
all right here we go hmm when I eat them side by side I do
notice a difference the fresh one has much more of an eggy flavor slightly
sulfurous and the texture is different too fluffier more substantial this is a
little thinner this was actually a little crispier. So initially when I
tasted the old egg, I said “that’s not bad. It tastes like an egg.”
but then when I compared it to the fresh egg it didn’t taste as good because the
fresh egg was full of flavor. It was flavorful; has a sulfurous flavor to it;
not in an unpleasant way, but when I say sulfurous, I mean that signature eggy flavor — definitely present. I usually associate that more with the yolk than
the white, but in this case, you can definitely taste the difference. So cool!
All right, let’s try the yolk now. So I’m gonna cut this: this one got cooked a
little bit more and….but it still has a nice texture to it. Alrighty, here we go. Mmm. Creamy, rich, actually a very buttery
silky texture to it — very nice. Alrighty, let’s try that with this egg. This
egg has a jellier, runnier consistency, because it was taller and it takes
longer for a thicker thing to cook so — oh this is perfect — this is I love eggs gosh
I love them in all different ways but here we go!
Let’s give that one a taste. hmm oh my gosh
fresh eggs happy hens such a delicious egg so buttery rich smooth and actually
not very so first at all so I just learned something so what I’ve always
associated with eggs in terms of having a sulfurous flavor is found much more in
the egg white rather than the yolk I was had this association that the yolk was
the part that tasted still first it’s not at least in this experiment it’s the
white the yolk is rich and buttery and sweet and just soft and delicious now
this would have been a perfectly delicious egg but when you compare it to
a that was laid just a couple days ago or today there’s really no comparison
and of course not this is six months old this egg was laid in May this still
remains a very impressive preservation technique because this egg still tastes
pretty good next let’s see if we can whip up a meringue using an old egg so
I’ve got one here that I just rinsed off and washed off and let’s try not to
break the yolk spoke too soon so because they’re so watery look so that didn’t
work and everyone knows when you’re trying to make meringue you can’t have
any yolk whatsoever in your whites so maybe if I tap it like this okay
got it now this because it’s a new egg I can just lift out the yolk so if you
acidify your egg white with just a few drops of lemon juice or cream of tartar
that often helps to get really nice stiff peaks Oh equal amounts for both of
these it’s gonna be a little noisy take you some things up I’m gonna go ahead
and use my mixer we try I think you know adding some electricity because it
doesn’t work unless it’s plugged in look at that actually have Peaks I’m
shocked like we’ve got stiff peaks here we go there we go
here there just seemed to be more egg white in the egg compared to the other
egg but that also could be the fact that the fresh egg might have been a little
bit larger when we initially cracks the preserved egg it definitely had a much
runny or texture than the fresh egg but in terms of time they whipped up and
pretty much the same amount of time and I’m just shocked that we even got
meringue from this this is wonderful because I read somewhere that it doesn’t
work but it does work here’s my last experiment I baked with the preserved
eggs I made one batch with the preserved eggs
one batch with fresh eggs I made a one banana chocolate chip
muffin recipe have you ever made banana muffins with one banana I think it’s a
wonderful recipe it’s basically a typical recipe that’s just been you know
reduced by a third or half so you can just use one banana how many times you
just have like one like rotting banana sitting on your table and you’re like
what am I going to do with that well now you can just make some muffins
super quick super easy you don’t have to worry about having too many muffins
because you only have one banana so you can’t have too many
so take one large ripe banana and smoosh it all up
then add 1/4 cup of sugar and one egg white then I added 1 tablespoon plus 2
tablespoons of vegetable oil 1/2 cup of flour 1/2 teaspoon of baking powder
quarter teaspoon of baking soda an eighth teaspoon of salt a teaspoon of
cinnamon and one third of a cup of chocolate chips mix this all together I
made a little mini version so I scooped it into greased muffin tins and baked at
350 degrees for about six to eight minutes or until a skewer comes out to
clean they look pretty identical they browned evenly they seem to rise the
same amount bottoms look the same this is the preserved egg and here is the
standard egg no visual difference in terms of the crumb let’s give them a
taste here we go mmm have you ever had chocolate chips in your banana muffins
banana bread uh if you can have chocolate if you like it do it it’s the
best perfectly delicious banana chocolate chip muffin now let’s compare
that to one that was made with a regular egg and see if I notice I need to rinse
in texture or flavor Oh yep I can’t notice any difference in flavor or
texture tastes exactly the same to me wonderful so I think of all the three
applications I tested today I would say the baking is the most successful I
noticed no difference whatsoever not in in terms of the results or in the flavor
cooking an egg sunny-side up I noticed a big difference side by side but if you
didn’t have the fresh egg to compare it with I think you’d be perfectly happy
with the preserved egg and I was very pleased and tickled to see that you can
still whip up a beautiful meringue with a six-month-old preserved egg so there
you have it eggs that have been preserved using pickling lime/ slaked lime/
hydrated lime: really great technique — if you’ve got a lot of eggs. Alrighty, thank
you guys so much for watching! I hope you guys enjoyed that one; I hope you guys
learned something; please share this video with your friends; follow me on
social media; like this video; subscribe; and I shall see you in the next one. Toodaloo! Take care! Byeee!!! What is this? Why?!!

100 comments on “Eating 6-MONTH OLD Lime Water Preserved Eggs – fried, whipped, baked – How do they taste?”

  1. Ephysia Kim says:

    waiting for this moment. ahahahaha. wow I dont know i'm waiting for this. hahahaha

  2. Danielle Hollis says:

    WHERE'S MY TETRIS !? ◽◾◽◾

  3. Jennifer Hudson says:

    💩 diarrhea.

  4. IG: ohhitznene says:

    I can't picture Emmy in a argument or mad . Lol

  5. Ricky Harwood says:

    0:52 when editing moves the bag 😂

  6. Kraai says:

    10 points for the correct spatula usage!

  7. misterblobby says:

    I love eggy-wegs that much. I'd marry one

  8. Ryma Racabre says:

    Hi Emmy! I'd like to see you make DIY salted eggs? This is an Asian recipe and it pairs so well with rice and vinegar. So good.
    I'll send you a link though I know there are plenty of others that might be better:

  9. psammiad says:

    Those eggs are burnt on the bottom!

  10. Miranda Terra says:

    I would love to see a taste comparison between the preserved egg and a store bought egg. I’m curious to see if they are more similar in taste

  11. let me out says:

    Where's my Tetris?

  12. Dion Govender says:

    Hmm..wait a minute. Could we be buying eggs preserved like this in the store?? Could be a neat way of saving excess stock.

  13. Cassie Thornburg says:

    I want to know about your pans please!🍳🍳

  14. TheCotzi says:

    Emmy Freeze The Banana before useing and let them defrost comepletly then its totally wet an is much better

  15. Vox NIhili says:

    Emmy, you fry the worst eggs in the world.

  16. M W. says:

    Hey, for a 6 month old egg thats still looking really good.

  17. Priscilla Sandoval - Gonzalez says:

    Where’s my Tetris?

  18. valerie glasby says:

    Ok guys I'm super stupid… how do I send a message to emmy cause I truly use no social media. I'm lame just watching videos but I want to try to get a message to her

  19. Psych Olocke says:

    i first heard of that technique from James Townsendt and Son (youtube chanel) over 2 or 3 years ago and now i am able to see xou makeing an actual taste test. this world is so awesome!

  20. Mark Harrison says:

    Chickens and Bees both love Nasturtiums as a food supply. I noticed your chickens eating some greens, your videos are excellent.

  21. Bill23799 says:

    Emmy if you have a chicken who stops laying does she start to look nervous?
    Do the laying chickens look down their beaks at her? If you put a spy cam in the coop
    you may find her trying to steal an egg from under a sleeping sister chicken.

  22. Bill23799 says:

    Emmy I believe in the days before electric refrigeration when people collected their eggs right from their own chickens or bought them farm fresh from
    a local store they were not refrigerated. I think the reason was when they egg drops out of the chicken there is a natural coating on the egg which prevent
    anything from getting out or into the egg. Today eggs are washed before they are packaged and they lose that coating.
    I wonder if your Eggsperiment ( hehe) would have come out differently if you used a store bough egg.

  23. Bill23799 says:

    Emmy you have such an eggcelent tasting palette. I am always amazed at how you can separate out individual tastes.
    I have a great idea. What about a Special Edition of Gordon Ramsey's Hells Kitchen TV series where all the contestants
    are well known Youtube food channel Hosts? I know you would NAIL the segment where you are blindfolded and have to identify
    a food by taste.

  24. Bill23799 says:

    Emmy is that short Violin music clip you play at the end of your video your own trademarked music?
    If it is there is another Youtube Food channel who is also using that clip at the end of her show.
    Let me know if you want the link to that channel.

  25. Trigger Fish says:

    No one:

    Emmy: pleased & tickled

  26. platedlizard says:

    It kind of looks like the preserved eggs are absorbing a bit of water.

  27. miathapapaya says:

    Emmy how do you ALWAYS have the most interesting content?

  28. Alysha Owens says:

    You said 1 table spoon plus 2 table spoons of oil so I added 3 is that correct😂😂
    You should’ve included the recipe cause I hope they turn out.
    Edit: it’s been like 30 min and it’s still not done cooking😭

  29. viligoten says:

    Sorry but that knife looks realt bad (in My opinion and I know no one asked)

  30. JLRiason says:

    What happens to your chicken during the winter? Stupid question I know. Will you share their enclosure? I think they are adorable.

  31. Ruby Anko says:

    Emmy, do you eat your chickens or are they just eggy friends?

  32. Sky Noele says:

    I can't understand how people can eat runny eggs.

  33. white.vegan says:

    why is emmy the cutest most pure woman in the world im OBSESSED w her

  34. white.vegan says:

    emmy and claire from bon appetit collab challenge

  35. OG BARSS says:

    Wow time fliessssss🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾

  36. Ronald Nelson Jr. says:

    You are so pretty, and adorable.

  37. kingsleyarandia says:

    omg ive been waiting for this

  38. Nater Tater says:

    Emmy. Myself and my family LOVE YOU. Keep this up girl. AAAHHHHHSUUUUUMM. I mean YUUUUMMMMMMM

  39. Paola Nix says:

    Love this, Emmy…I never tire of watching your videos. You’re the ONLY channel I have been following on YouTube for years! My daughter is grown (she turned me on to you when she was little) and doesn’t watch you anymore…but I do! 😂♥️♥️

  40. W.frances Mecke says:

    Mmmm, eggs. Yum.

  41. Jamie Price says:

    great video 🙂

  42. Jamie Price says:

    i make mine with dark chocolate chips

  43. EastSider says:

    Love your griddle!

  44. J F says:

    Can they be sealed in wax? Then put in water?

  45. nice says:

    Amazing video! Watching you sparkle with joy when talking about eggs was uplifting!

  46. Alex Lol says:

    I’m sorry u look your eggs like Satan

  47. Alistair Cooke says:

    Emmy's got peaks, she says lol 😆 thumbs up

  48. knightsintodreams says:

    As a 20somwthing in my first apartment, I felt that banana conundrum at a spiritual level

  49. The Awesome Homestead says:

    Pro tip for self-sufficiency, you can make the lime used to preserve your eggs out of the eggs themselves. just take the egg shells and in a cast iron dutch oven and put it in the back of your wood stove near the stove pipe over night. the larger the batch the loner it takes. i use a few mini dutch ovens tied shut with baling wire.

  50. hannah bjorkman says:


  51. Lobnah Art says:

    Good for survival plans

  52. phantom prophet says:

    Instead of sleeping, I'm watching a Japanese woman eat 6 month old eggs…but I can't complain. She's very charming

  53. Terry Popejoy says:

    She didn’t tell you you can only do this with a freshly laied egg not a store egg

  54. RUSTY says:

    video is great ,but your voice is very soft, i wil fall a sleep and cant watch more than 1 minute…u need more energy nextime.😅

  55. you2099 says:

    "Is there anything more perfect than an egg?" Let's think on that for a moment.

  56. T P says:

    like a salted egg. you do that on salted eggs 😍 instead of lime, you'll use salt.

  57. Faramir Took says:

    Dear Emmy,
    I love to watch your "taste moment".
    Such a beautiful expression.
    Impressive, Genuine. 😍😍😍

  58. Elizabeth Amstutz says:

    eggs at the grocery store end up tasting a lot like those preserved eggs, age, and poor chicken health greatly affect the taste and quality of an egg.

  59. Chase Bristow says:

    Fwd: 110 south 162nd East Ave. Tulsa, ok. 74108

  60. chloe valerie says:

    Try to boil that 6 months old egg and the taste is more different and good tastes

  61. DaNani Weeb says:

    Make salted eggs

  62. Ashuurah says:

    Our parents/grandparents would easily preserve fresh eggs for over a year. They would put them in the cellar, in dried wheat straws. Eggs don’t really expire, and I feel the belief they do is just for helping the industry.
    For sure fresh eggs taste better though.

  63. Christine Gmail says:

    I've heard that sailors will cover their eggs in a thin layer of vasaline to keep the eggs on long passages without refrigeration. I have not found anyone test it.

  64. Kristofer Olafsson says:

    Came for the eggs, learned to make banana muffins.

  65. Neeley Sims says:

    How long can eggs be stored in Lime, long term?

  66. Moya Laboy says:

    Thoes muffins look good great for lunches

  67. Louie Doculan says:

    Its easier to just buy new ones in the market plus there really isn't any reason for you to preserve eggs. this was very interesting though

  68. Jessie Allen says:

    Could you make Leum Kleum?

  69. Kevin Gonzalez says:

    Emmy ate like a dozen of these disgusting eggs. We went to bed and she kept farting. I kicked her out of bed.

  70. suggi says:

    I waited 6 months for this 🤓🤓 so coooool

  71. Sister shook says:

    I wonder what would the preserved egg be like if it was hard boiled

  72. SolarizeYourLife says:

    Might want to fry in a round form…
    Make scrambled eggs…

  73. Katelin says:

    This reminds me of a thing we have in England in out Chip shops, they’re basically eggs pickled in vinegar, I’ve never tried them and I’ve never heard of anyone who has 😂

  74. Catkins Teacups says:

    I wonder if this will work with American store bought eggs that usually need refrigeration

  75. Maccus Weil says:

    Calcium carbonate. Can I use the same lime that I use on my lawn to raise to raise th ph. Dolemetic limestone.

  76. NeverEnough says:

    You had the shits for sure 😂 love ur videos tho

  77. The Outsider says:

    This is so interesting I’ll never successfully attempt this because I don’t have any chickens 🙁 but one day I hope I can try this!

  78. Alicia Franken says:

    Where's my tetris? May the rest of your day be effortlessly productive and blissfully drama-free!

  79. Kalinna Vyacheslavovna says:

    I feel like Emmy should be in a reboot of Mr. Rogers neighborhood. I'm 35 and I'd still watch it religiously lolololol

  80. Heaven Leigh Casteel says:

    Hey! I have that same kitchenaide!

  81. Peter Wyetzner says:

    I'm reminded of the scene in "The Fly" where he compares the regular steak with the teleported steak..

  82. Naro Jamir says:

    I really hate the way you eat

  83. missCinCity TV says:

    Question is… how did you feel after Emmy?

  84. Patricia Green says:

    Emmy those muffins look so yummy. Have you thought about rum raisin banana bread? Great vlog😃

  85. Mariah Gutierrez says:

    Sensitive stomach gang where u at

  86. Rosemary Baker says:

    Emmy, is there any chance you have the banana muffin recipe written down? 😬🙃

  87. Silent Hashassin says:

    Emmy ha such a soothing voice.

  88. the7thwreck says:

    Chickens are a gift from God. We rescued 4 ex battery hens and I adored them. They definitely have different personalities, my favourite was called Berta and their favourite things to eat were dandelion leaves and more importantly WORMS!!! I think that you get more nutrient dense and healthier eggs if they're from pastured hens that get to eat grass, bugs and worms rather than caged hens on feed. Everybody should own chickens!🐔🐤🐣🐥

  89. lilannegirl03 says:

    Thanks for the video! 😊 (and I don't know where your Tetris is 😬🤷😉)

  90. jackie valdovinos says:

    i loooove youre channel! the food you make is so unique and interesting!

  91. Widia Cahya says:

    In indonesia we have "telur asin" 😀

  92. Kimberly Gunniss says:

    I can’t believe I actually waited 6 months to see this 😂 no regrets though ❤️

  93. Collector says:

    that's almost poetic. Alchemy in a shell.

  94. Ysanne Lattibeaudiere says:

    I like watching you eat eggs.

  95. boxcardtable says:

    To each their own but I have never seen anyone praise such a heavily burnt crust on a fried egg- according to most chefs the correct cooking temperature for a fried egg is low and specifically does NOT result in a maillard reaction.

  96. Chet Coenen says:

    How could you test the old eggs to ensure they aren’t spoiled? pH should be different I imagine, and some way to show that the water isn’t contaminated with bacteria?

  97. Kamika C says:

    that was interesting to see. they actually do look different!
    btw i regularly bake chocolate banana muffins similar to yours but mine have cocoa powder in them so the dough is chocolatey too!

  98. Råttan Råttis says:

    Why didn't you also boil the eggs?

  99. Roxanne Dunstan Harvey says:

    Where did you get that huge jar!

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