Fermented Eggs Recipe
Fermented eggs are delicious, nutritious, and SUPER simple to make! Move over boring hard-boiled eggs, fermented eggs are so much more fun. You’re going to LOVE them!When eggs are coming in from the coop by the basketful in the spring and summer, it can be hard to know what to do with them all. Definitely give this fermented eggs recipe a try! In the above article, I’ll also fill you in on some other flavoring add-ins that you can experiment with. The options (and colors!) are endless.
Equipment
- 1 Egg cooker optional, but highly recommended!
- 1 Medium pot with lid if not using an egg cooker
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 9 Eggs (hard-boiled) organic, pasture-raised
- 1 Tbsp Sea salt I like Redmond Real Salt
- 1½ cups Water (non-chlorinated) well water or filtered water
- ¼ cup starter kombucha, whey from milk kefir, or brine from previously fermented vegetables (1/2 packet of starter culture would work, too!)
- 1 clove garlic whole, peeled, and lightly smashed
- 1 bay leaf whole
- 2 sprigs fresh dill
- ⅛ tsp red pepper flakes optional for a kick!
Instructions
- Hard-boil the eggs, then transfer to a bowl with cold water running over them to chill rapidly.
- Once chilled, peel the eggs and set aside.
- Add 1.5 cups of water (non-chlorinated!) to a large measuring cup. Stir in 1 Tbsp sea salt and 1/4 cup of starter until fully dissolved. Since I brew kombucha regularly, I like to use my kombucha starter. Set mixture aside.
- Add the smashed garlic clove, bay leaf, fresh dill, and red pepper flakes to the quart mason jar. Then, add the peeled and hard-boiled eggs. Finally, top it with the brine, leaving 1-2" of headspace.
- Add a fermentation weight to keep the eggs and add-ins from floating. If the contents are not completely covered, mix up a bit more brine (0.75 Tbsp salt to 1 cup of water) and add until completely submerged.
- Top with a fermentation lid, then place the jar in a cool, dark location (no warmer than 75F). A kitchen cupboard is great and where I keep my active ferments. Leave the jar to ferment at room temperature for 3 days.
- Once finished, you should notice that your brine has turned a bit cloudy. Excellent! Now, move the jar to the fridge to slow the fermentation process down, and enjoy your fermented eggs for up to 2 weeks.
Notes
*You may be wondering, “Do I need a fermentation lid?” Technically, no, but they sure make things easier. They allow gasses to automatically escape so you don’t have to manually burp the jar to prevent an explosion. Fermentation lids are also rust-proof, unlike traditional canning lids.
Nutrition
Serving: 1eggCalories: 60kcalCarbohydrates: 1gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 110mgSodium: 320mgVitamin A: 50IUCalcium: 10mgIron: 0.72mg
Did you try my recipe?Let me know how it was!