Lactofermented Purple Eggs!
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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!
Pickled Purple Eggs
- 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.