Fermented eggs… I admit that it seems like a smelly idea… which is why it took me nearly a year and a half into my post-fermentation life before I was willing to try it. However, I am now a HUGE fan of fermented eggs.
They are the perfect boiled eggs, nicely salted and firm! Fermented eggs are SO much tastier than your typical hard boiled egg that I can’t imagine going back to non-fermented eggs.
Not only that, but pickled eggs are so EASY to make. Much easier than sauerkraut. And I ended up with a jar full of a healthy, delicious and filling snack.
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 with boiling water.
- Pack with the eggs (and any other flavourings, see below).
- 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.
-Read up on Fermentation Basics to avoid making a mistake (no one likes a rotten egg).
-I used whey as my starter, but you could also use sauerkraut juice or a purchased starter. The starter is really just an insurance policy to make sure that the ferment goes well.
-Feel free to add flavour to your eggs. Dill, garlic, hot peppers, peppercorns are all delicious!
-If you want purple eggs, try adding a chopped beet or fermenting in beet kvass.
And thank you to Oh Lardy for their post on fermented eggs, which inspired me to try something new!