Salt-brined fermented eggs are absolutely delicious. Fermented eggs are SO much tastier than your typical hard boiled egg that I can’t imagine going back to non-fermented eggs. Nicely salted and firm, they are perfect for snacking, egg salad, deviled eggs.
Not only that, pickled eggs are so EASY to make. Much easier than sauerkraut, yogurt and a host of other probiotic foods.
Why not try fermenting some eggs today?!
- 12 hard boiled eggs, peeled
- ¼ cup of starter (see notes)
- 1 tbsp non-iodized salt
- Filtered water to cover (chlorine free)
- Sterilize a 1 quart jar by filling it with boiling water and letting it sit for 5 minutes before pouring out.
- Fill the jar with eggs (and any other flavourings, see below for some ideas).
- Dissolve the salt in ½ cup of water and pour over eggs with the starter. Add more filtered water so that the eggs are covered.
- Allow to ferment for 1-3 days somewhere cool.
- Store in the fridge for up to 2 weeks.
- I always encourage newbie fermenters to read the Fermentation Basics to avoid making a mistake (no one likes a rotten egg).
- I used milk kefir whey as my starter, but you could also use cultured cider vinegar, kombucha or a purchased starter to ensure a quick ferment. Each of the starters will add a different flavour to the eggs.
- Thank you to Oh Lardy for their post on fermented eggs, which inspired me to try something new!
Flavours and more
Fermented eggs are infused with whatever flavours you include in your brine. So I recommend playing around with all sorts of different flavour. Dill, garlic, onions, hot peppers, peppercorns are all delicious options!
However, I really enjoy making coloured pickled eggs. The purple eggs (below) were fermented in a jar of pickled beets. Adding turmeric, or fermenting in turmeric bug will give the eggs a pale yellow hue. For a pale pink egg, ferment in beet kvass.