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In honor of our chickens finally starting to lay eggs, I tried making some lactofermented eggs this week. This is something I’ve been want to try for a while now.
They turned out beautifully! And they taste as good as they look.
Since I was unsure of the outcome, I only made 4 eggs which fit perfectly in a 1/2 quart jar (1/2 qt equals 2 cups or 1 pint, a little math lesson for you). Feel free to double this recipe for a full quart. I know I will!
4 hard boiled eggs
2 tsp sea salt
2 tbsp reserved liquid from lactofermented beets or fresh whey (for a darker egg, you can use up to 1/4 cup of juice)
Filtered water to cover
Stuff eggs in a 2 pint jar. Dissolve salt in the beet juice (add a little water if needed to dissolve salt). Add to jar. Add filtered water to cover eggs completely, leaving at least 1/2″ head space. Make sure eggs remain submerged and leave at room temperature for a day. Move to the fridge and let marinate for a few more days.
How to Boil Eggs
Since I’m amazed at how many don’t know how to hard boil eggs, here is how to get the perfect egg. The older the egg, the easier they peel. A 3 week old egg usually peels beautifully.
Fill a pot about 1/2 full of cool water, add as many eggs as you want (gently, you don’t want to crack them).
Set on the burner at medium heat. Too high of heat and the eggs will crack.
Bring to a gentle boil.
As soon as the water begins to boil, remove from the heat, cover and set the timer for 10 minutes (6 mins for a soft boiled egg).
Once the timer goes off, gently drain off the water and start running cold water over them. You can add ice to make them cool faster if you would like. If you let them sit too long, the yolk will start to turn green and get rubbery.
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These look so good. I've never fermented eggs before but THIS I want to try.Also…a couple of tidbits to add to your good advice about boiling eggs as I've been doing it, a dozen a week, for years.Put the eggs in the pan first and then cover them with cold water then you don't risk breaking any or making your fingers cold and wet.I've never had any breakage when putting the burner on high. I think, if you remove the pan from the heat the minute it comes to boil it works. I timed my stove to find out just how long it takes to bring the pot to a boil and now I just set the timer (12 minutes on my old stove) and that way I don't chance boiling the eggs.Also, the timing will depend on the size of the egg. 10 minutes is for a medium egg. Most of my eggs are extra large or jumbo (I sort for the big ones) so I set the timer for 12 minutes and they come out perfect. Altitude will have an effect as well. The higher up you are the lower the temp of boiling water. So if you live in the high mountains you will need to let the eggs sit in the hot water longer.Egg Sizes:Jumbo: 2.5 oz.Extra Large: 2.2 oz.Large: 2 oz.Medium: 1.7 oz.Small: 1.5 oz.Pee Wee: 1.2 oz.To peel:Lots of quick, firm taps on a hard surface like the counter top and then roll it round and round with your palm on a wooden cutting board 'til you've made a zillion little cracks. Start peeling from the end with the empty pocket. The peel will often come off in very large pieces held together by the membrane underneath.Hope this helps someoneAnnie W
These look so good. I've never fermented eggs before but THIS I want to try.Also…a couple of tidbits to add to your good advice about boiling eggs as I've been doing it, a dozen a week, for years.Put the eggs in the pan first and then cover them with cold water then you don't risk breaking any or making your fingers cold and wet.I've never had any breakage when putting the burner on high. I think, if you remove the pan from the heat the minute it comes to boil it works. I timed my stove to find out just how long it takes to bring the pot to a boil and now I just set the timer (12 minutes on my old stove) and that way I don't chance boiling the eggs.Also, the timing will depend on the size of the egg. 10 minutes is for a medium egg. Most of my eggs are extra large or jumbo (I sort for the big ones) so I set the timer for 12 minutes and they come out perfect. Altitude will have an effect as well. The higher up you are the lower the temp of boiling water. So if you live in the high mountains you will need to let the eggs sit in the hot water longer.Egg Sizes:Jumbo: 2.5 oz.Extra Large: 2.2 oz.Large: 2 oz.Medium: 1.7 oz.Small: 1.5 oz.Pee Wee: 1.2 oz.To peel:Lots of quick, firm taps on a hard surface like the counter top and then roll it round and round with your palm on a wooden cutting board 'til you've made a zillion little cracks. Start peeling from the end with the empty pocket. The peel will often come off in very large pieces held together by the membrane underneath.Hope this helps someoneAnnie W
Great tips! Thank you! I wonder if I get breakage on high because I put the eggs in after the water. I use a slotted spoon but I can see how they still might get tapped too hard. I never thought to time how long it takes to boil. I will be doing that later today
Great tips! Thank you! I wonder if I get breakage on high because I put the eggs in after the water. I use a slotted spoon but I can see how they still might get tapped too hard. I never thought to time how long it takes to boil. I will be doing that later today
Presumably the eggs are peeled in the recipe before putting them in the jar? This is probably a big DUH but maybe someone else has the question too….
Presumably the eggs are peeled in the recipe before putting them in the jar? This is probably a big DUH but maybe someone else has the question too….
Yes! Peeled
Better to ask and be sure than to not and be disappointed.
Yes! Peeled
Better to ask and be sure than to not and be disappointed.
Age of the eggs is not an issue if you steam them, and they turn out beautifully! http://whatscookingwithkids.com/2011/05/27/forget-hard-boiling-eggs-steamed-eggs-are-easy-to-peel/
Age of the eggs is not an issue if you steam them, and they turn out beautifully! http://whatscookingwithkids.com/2011/05/27/forget-hard-boiling-eggs-steamed-eggs-are-easy-to-peel/
I find it amusing that included is how to hardboil eggs, but no link on lactofermented beets.
Hmm, good point. I’ll add one
I think the acidity of of the pickle would let the color go through the shells, it might take a bit longer but the shell shouldn’t matter.
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These look so pretty and I would like to try them! Just curious… Do you think it would work to just cut up a beet and put it in for color as I have some trady in the garden now?
Sorry Elizabeth, I missed this comment somehow. I think it would definitely work to just cut up a beet and add it to the ferment. Great idea!
* ready
The experiment is on. 24 hours at 1 pm tomorrow, and then into the fridge!
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Did you get a chance to post a beet ferment recipe I don’t see one but would love to try them.