Fermented Hard Boiled Eggs
Learn to ferment hard boiled eggs for additional flavor before adding them to your favorite recipe!
Equipment
- a stockpot for boiling eggs
- 1 quart (1 litre) jar
- 1 plastic lid
Ingredients
- 12 eggs hard boiled and peeled
- 2 tablespoons salt
- 3 cups water
- 2-3 garlic cloves (peeled but left whole)
- 3 sprigs fresh dill or 1 teaspoon dried
Instructions
- Place your 12 eggs in a stockpot and cover with water
- Boil for 8 minutes or until firm
- Cool eggs under cold running water
- Remove shells, leaving eggs in whole form
- Peel garlic cloves, placing both them and sprigs of dill in your 1 quart (1 litre) jar
- Measure in salt
- Slip whole peeled eggs into your jar, stopping within an inch of the jar's rim
- Pour cold water over the eggs until they are covered and the jar has been filled
- Cover jar with a plastic lid
- Let eggs sit for 5-10 minutes to dissolve salt in the bottom of your jar
- Gently swish the jar back and forth to disperse salt water evenly
- Leave the eggs to ferment at the back of your kitchen counter for 5-7 days.
- Note: temperatures in your kitchen shouldn't rise about 75F (25C), or the wrong bacteria may take over and spoil your fermenting eggs
- When the salt brine has turned slightly gold in colored and is cloudy, your eggs should be done
- Remove the lid and smell your ferment. If it has a bright, fresh aroma your eggs properly fermented.
- Should your eggs smell musty, slimy or rotten, this means the wrong bacteria took over and you should throw the entire batch out.
- Good batches can be refrigerated up to 14 days.
