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!
- Place eggs in a steamer basket, cover, and steam for 18 minutes
- Place the hard boiled eggs in an ice bath and cool completely
- Mix culture starter (or whey) and salt into 1 cup of water - stir until dissolved
- Peel and place the eggs in a quart sized mason jar
- Pour brine over the eggs. Add water to cover if needed
- 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
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.