Fermented eggs are SO much tastier than typical hard-boiled eggs. Perfectly salted and firm, they are delicious as a snack, in egg salad, or deviled eggs.
Fermented or Pickled eggs?
Officially fermenting is a form of pickling. So technically, fermented eggs are pickled!
However, typical pickled eggs are preserved with vinegar. The acidity of the vinegar provides flavor and preserves the eggs.
Fermenting uses bacteria, yeast, or mold to preserve eggs. This particular recipe focuses on bacteria and yeasts. However, miso, as a mold-ferment, also can preserve eggs.
Fermented eggs are every bit as easy and delicious as vinegar-pickled eggs. All you need is a good fermentation culture!
Pickled eggs will be infused with whatever flavors are included in the brine. So I recommend playing around with all sorts of different flavors.
A few suggestions include:
- Dill: Use 2 sprigs of dill weed per jar.
- Garlic: 2 cloves of garlic will pack quite a bit of flavor!
- Onion: Peel and thinly slice one small onion. Add the onion slices to the jar. Fermented onions are delicious, so I’m sure you’ll enjoy them every bit as much as the eggs!
- Hot pepper: Enjoy a bit of heat by adding a hot pepper, sliced in half, to the jar.
- Peppercorns: 1 tsp of peppercorns will also add a bit of heat.
- Pickling spice: Add 2 tsp of pickling spice to infuse the eggs with flavor.
It’s easy to make colorful pickled eggs! Simply use a colorful starter!
Here are a few suggestions:
- The purple eggs (below) were fermented in fermented beet brine.
- Turmeric soda will give the eggs a pale yellow hue.
- Make pink eggs with beet kvass.
Salt-Brine Fermented Eggs
Salt-brined pickled eggs are the perfect hard-boiled eggs, nicely salted and firm! These fermented eggs are SO tasty and perfect for picnics, snacks, salads, or deviled eggs. Try making different flavors and colors. See the section above for more details.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 quart jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: British
- Diet: Vegetarian
- 2 cups of water, chlorine-free
- 1/4 cup of starter (see notes)
- 1 Tbsp salt
- 12 hard-boiled eggs, peeled
- Mix the water, starter, and salt in a quart jar. Stir a few times until the salt is mostly dissolved. Alternatively, use the leftover brine from a vegetable ferment for the brine and culture.
- Fill the jar with the peeled hard-boiled eggs. Add any other flavorings that you want to include (see the section above for some ideas).
- Use a weight to keep the eggs below the brine. If necessary, add more water to ensure that the eggs are completely covered. The eggs need to be completely submerged in the brine.
- Cap the jar with a lid that will allow gas to escape during the ferment. A loosely tightened lid, pickle pipe, or fido jar all work well.
- Place the jar in a cool, dark location. A closet or kitchen cupboard is fine. Leave the eggs to ferment for 1 to 3 days.
- Store the pickled eggs in the fridge, and enjoy within 2 weeks.
- To make sure the ferment is mold-free, start by sanitizing the jar. Fill it with boiling water and let it sit for 5 minutes before pouring the water out.
- I’ve made fermented eggs with all sorts of different starters. They each bring their own unique flavor to the ferment. Here are a few suggestions: brine from a vegetable ferment, a homemade vegetable starter, cultured cider vinegar, kombucha, or whey.
- If you really want the starter to flavor the eggs, don’t add any water at all. Simply ferment the eggs in 2 cups of starter liquid. If the starter is already salty then there’s no need to add extra salt (it should be salty enough already).
Keywords: easter, traditional, beet, turmeric, kvass, paleo, keto, gluten free, grain free, snack, breakfast, egg salad, deviled eggs, dinner