Kelly Liston

Yes,  fermented eggs.  You may think, is that even possible?  Yes!!!  It IS possible and they are fantastic.  I have had pickled eggs before which are delicious.  I had an abundance of chicken eggs last week and thought I would go ahead and pickle them.  But then I thought, why not ferment them??  We love eggs and we love fermented foods.  It was a win win.  

For my first batch of fermented eggs, I decided to keep it simple.  Eggs, salt, culture, water, time.  The kids kept asking me, “Are they ready yet?” “Are they ready yet?”  Only 3 days on the counter yields a very tasty egg!  I was expecting the first bite to have that fermented zing I love so much.  Honestly, it tasted like this beautifully salted hard boiled egg.  Then, at the end, the fermented zing!  

These eggs will be gone in no time I am sure!  Next time I am going to add some other things to make them fancy.  I am thinking some kimchi brine, garlic, dill, peppercorns, etc.  The sky is the limit with these eggs!  

Do you have an abundance of eggs?  Go ahead and ferment them!  It is easy and they are delicious!!  

Does the topic of fermenting baffle you?  We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide!  Grab the eCourse and the guide here!

Fermented Eggs
Yields 1
Ingredients
  1. 15 eggs
  2. 1/4 cup whey or 1/2 teaspoon culture starter
  3. 1 tablespoon sea salt
  4. 1 cup filtered water
Instructions
  1. Place eggs in a steamer basket, cover, and steam for 18 minutes
  2. Place the hard boiled eggs in an ice bath and cool completely
  3. Mix culture starter (or whey) and salt into 1 cup of water - stir until dissolved
  4. Peel and place the eggs in a quart sized mason jar
  5. Pour brine over the eggs. Add water to cover if needed
  6. Place a lid on the eggs (I screwed the lid on but did not close tightly) and allow to ferment on the counter for 3 days at room temperature
Notes
  1. Mix it up by adding yummy things like garlic, dill, jalapeños, peppercorns, sauerkraut brine, etc
  2. If you love these, they won't last long in your fridge. If after 2 weeks you happen to still have some in your fridge, do the smell test. If they smell the same, gobble them up! If they smell off, toss them.
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28 Comments on “Fermented Eggs”

  1. I can’t wait to try this recipe but I am a bit confused. When do you peel the eggs? Are they already hard boiled and peeled when you steam them for 18 minutes? Is the steaming process the cooking of the raw egg and then you peel them after the water bath, before putting in the jar? I am not familiar with pickled eggs so don’t know the process.

    1. I am sorry, I should have been more clear. You start with a regular egg and then hard boil the egg. The steaming process cooks the egg. You can also hard boil them if you prefer that method. I have updated the recipe with more clear instructions. Enjoy!
      Kelly Liston recently posted…Essential Oil ACCESSORIES!!My Profile

      1. Finally got to taste these. They are sooo yummy. I like the texture better than hard boiled eggs. For whatever reason, the yolks have turned slightly gray around the rim. Don’t know what caused that but I don’t mind and doesn’t seem to effect the taste. Like the suggestion below to add turmeric, garlic, dill and mustard. Will have to try that next. I added 2 T. of my garlic ferment brine instead of whey. I could only stuff 11 into my jar and keep under the brine. Just ate my extras plain. Thanks for the recipe! We will be enjoying these around the house for a long time.

  2. Hi. Sounds wonderful! I’m wondering – when you put the lid on, do you just place the lid on or screw it on tightly? Thank you.

  3. How do know how long they keep before being unsafe to eat? If you refrigerate when they are fermented to your liking, how long before you should toss them if they are not eaten? I like boiled and pickled eggs so I would probably like these but not so sure about my picky eaters!

  4. How do you get 15 eggs into a quart jar? I can only get 9-10 to just keep it under the salt brine…I also add 1/2 t. turmeric, 1/2 t. ground mustard and 2 garlic cloves with 1/2 t. dill seed…OMG . I have to make 2 jars a week they are that good. Im glad you mentioned steaming the eggs since I have chickens also and they peel a whole lot easier for fresh eggs than boiling. You are lovely ladies.

  5. Hi there! So, I have been milking my own goats for 7 years now and ferment milk. I also brew kombucha, use the whey from my cheeses for bread etc. I also can and pickle!
    I’m wanting to now try my hand at fermenting and tried my first batch of pickles and used my kombucha vinegar to inoculate it!! Have you ever done this? I used a pint of my pickled beets which I used ACV, onions etc… and then the rest to cover the eggs was my KV. I’m 99.9% certain I have a wild lacto culture growing on top. The eggs are firm and taste nice and beety with that zing at the end… Just trying to get with someone who is maybe trying kombucha for a fermenting agent as well!!
    Thank you 😀

    1. Hi, I am also wanting information on using my homemade Kombucha for fermenting. Ialso make water kefir and am wondering what I can do with that in terms of using it for fermenting things. Please let me know if you find any information on this and I will do the same. I am on my second batch of the fermented eggs and I love them. I have been making salted fermented lemons to use in salads, salad dressings, soups, steamed veggies, stews and well just about everything. My family loves them! You may email me directly: violin6245@yahoo.com Thanks!

  6. Hi Kelly, could I use some of the liquid from a batch of kraut as a starter culture, or maybe some kombucha as Cara said.

  7. Hi there! My hubby and I tried these eggs a month ago and loved them! I’m wanting to make another batch, but wondering if it’s ok to knock down a little on the salt? They were just a little too salty for us. If I use more whey and less salt would that still work? Thanks!

  8. ? Very confusing to those who are not familiar with steamed eggs–which are not the same as hard boiled.

  9. Sorry there was an error in my reply above.
    Why do you interchange the terms steamed and hard boiled eggs? It’s very confusing to those who are not familiar with steamed eggs–which are not the same as hard boiled.

  10. Pingback: Salt Brined Eggs | Fermenting for Foodies

  11. I just found this and am so happy… So i thought of this as well but was a little scared to try. Since i already had some culture from from veggies so i used that instead. However, i wanted the vinegar taste so instead of using water i used red wine vinegar.

    Question: Would this cause a problem since i didn’t put water? I keep hearing about the botulism and i got scared so put them in the fridge. Please help…

  12. Interesting….regarding fermented vs pickling and Kombucha…..Have been wanting to use the liquid from my (Pepperoncinis) banana peppers that we harvest from our garden just because of the pepper flavor that is more flavor than it is hot. Will this work?

  13. The finished product is the same, steaming is recommended over a big pot of water..
    Or put a half inch of water in the pot.

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