Fermented Eggs
Ingredients
- 3 Large Eggs Hard Boiled, cooled & peeled
- ⅛ Cup Whey or Fermentation Starter I used juice from my Kimchi
- 2 Teaspoons Redmans Salt
- Water Bottled water only, and just to top off the jar
- 2-3 Tablespoons Dill Dried, or 3-4 sprigs if fresh
Instructions
- If using fresh eggs, hard boil eggs. Allow to cool & peel.
- Add eggs to jar, adding in salt, starter & dill.3 Large Eggs, ⅛ Cup Whey or Fermentation Starter, 2 Teaspoons Redmans Salt, 2-3 Tablespoons Dill
- Gently shake the jar to mix the ingredients.
- Top with bottled water, leaving space for your glass weight. Add your airlock lid and place on your counter for 2-3 days.Water
- After a few days, your eggs may appear slightly cloudy this is normal. Place fermented eggs in the frisge and enjoy within 2 weeks.
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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Angie’s Notes
- Experiment with other flavors – things like garlic, pepper, and onion, or make your own unique mix!
- I’ve made this recipe easy and for only 3 eggs so you can try it out and see if you like the flavor or not. Feel free to double or triple the recipe.
Why I Love These Fermented Eggs
As the price of eggs (and everything for that matter) increases, I look for alternate ways to keep foods for longer, like fermented eggs! Fermenting eggs is a great way to give eggs a longer fridge life.
With only 4 total ingredients, you can’t go wrong. In this post, I’ll share how to make fermented eggs and ways to make them your own!
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Easy Fermented Eggs
I learned about fermented eggs during Fermented February. One of the participants mentioned you could ferment eggs, so I headed to her blog for the “how to”.
Fermented eggs couldn’t be easier – start with hard-boiled eggs. While your eggs boil, think about the flavors you’d like to use. I did a “classic” using dill. You can add all sorts of herbs & spices. I personally think a spicy egg with cayenne pepper would be delicious.
I’ve also seen recipes for pink or purple eggs – I’ll be trying those very soon! One thing to note is that these eggs are on the salty side. Keep that in mind as you think about the spices you use as well as the way you will use these eggs.
Flavor Options For Fermented Eggs
Wondering what other flavors of fermented eggs you can make? Besides colored eggs (made using beet ferment), you can experiment with other flavors. I’ve included a list of flavors you can try!
- Garlic, 1 clove
- Onion, 1 boiler onion
- Peppercorn, 1/2 Tablespoon
- Jalapeno Pepper, 1/4 pepper
- Rosemary, 2-3 sprigs
Regarding the amounts of each, I would start with the above recommendations for 3 eggs, and of course, add more if you make more eggs. Try making your own mix of herbs & spices – have fun making your own blend.
Fermenting Vs Pickling Eggs
The main difference between fermenting and pickling is that no vinegar is needed to ferment eggs. In addition, instead of keeping it in the fridge, fermented eggs are kept on the counter for a few days, then stored in the fridge for longer-term storage.
My research shows that fermented eggs don’t last as long as pickled eggs. Fermented eggs should be consumed within 2 weeks. I would recommend making a batch and leaving it in the fridge. Personally, I would eat the fermented eggs as long as there isn’t mold or any funky smell. For reference, pickled eggs can last up to 8 months (unopened) or 3-4 months when opened.
You can’t go wrong with pickled or fermented eggs, I would do whichever method is easier (and tastier) for you!
I genuinely hope you are enjoying my fermented series so far. Visit every week for a new recipe in the series, if you don’t want to miss a post, you can subscribe via email and you’ll get notified as soon as the next post is live.
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