Lacto Fermented Eggs

Until recently, I had never had pickled eggs of any kind, not the modern way with vinegar nor the old fashioned fermented way.  I had no idea if I was going to like them but I do know I love hard boiled eggs and I had recently had someone ask me if my fermentation starter would work for this process so I had to do some experimenting to find out.

The answer is, yes, the fruit based fermentation starter works very well though one can also use whey if they prefer.
Since I do not always have whey on hand unless I am making a lot of cheese, I stick to my fermentation starter as it is always readily available for all my fermenting needs.

Fermenting eggs is super easy and I was in love with them from my first try.  Since then, I have been experimenting with different spices and such to see what kind of flavors I can get.

Pictured below are two of my fermentation starters on the top left: Apple-Honey and Blueberry.  
Top right are simple salted eggs that I had just started.  
Bottom row from left: green cayenne and garlic eggs, Red Pepper, Garlic and Rosemary eggs, and Beet Kvass eggs.
 With our chickens now giving us more eggs per day than we can eat, fermenting boiled eggs is another way I can preserve them.  

The more simply fermented eggs with just the salt do not taste a whole lot different than a non fermented hard boiled egg except a slight texture difference and a subtle fizzy quality.  This is why, despite all the flavor experiments, I will try to always have some salt only fermented eggs on hand so they are ready to go for adding to salads or even making deviled eggs with.

  Though at this time I cannot say for sure how long they will last in cold storage, I know many of my fermented things can last 6-12 months in the refrigerator.

The process is so very simple.  All you need is some hard boiled and peeled eggs, filtered water, whey or a fermentation starter, and salt

Place your eggs in a mason jar, add in one to two teaspoons of a healthy salt like Redmond Real Salt, put in 1/4 cup of whey (if doing a quart jar, 1/8 cup for pint jar) or your favorite fermentation starter, and top off with a healthy water such as filtered rain or spring water or good well water. Do not use city tap water unless it is unfluoridated and has been dechlorinated.

Put a tight fitting lid on your jar and gently shake to mix well the starter or whey and salt, and whatever other herbs you decide to add.

Set the jar in a warm place and allow to ferment for 3-4 days.  It should be very fizzy  and the liquid should appear cloudy.  At this point you will want to store them in your refrigerator.

After trying my most recent flavors, I was surprised to discover the Beet Kvass was my favorite but the cayenne pepper and garlic is pretty wonderful too. 
Below is a video I did making just the simple salted version of the eggs.

I hope you found this article helpful and that it will encourage you to not only give it a try but to also experiment with more flavors.
The next ones I do will be with curry, I can hardly wait to try! 

As always, thank you for your time Faithful Reader ~Heidi

Other posts you may enjoy:
Wonderful Health Benefits of Pansies

Make Your Own Toothpowder (or Paste)
 How to Make a Fermentation Starter

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