three days (so far) in a 5% salt brine with beets, garlic, jalapeño and carrot.
These are firm/ever so slightly rubbery with a nice little bit of beet and garlic flavor
I wanted to try for 2 weeks but I can’t stop eating them I’m down 1/4 on day 3.
three days (so far) in a 5% salt brine with beets, garlic, jalapeño and carrot.
These are firm/ever so slightly rubbery with a nice little bit of beet and garlic flavor
I wanted to try for 2 weeks but I can’t stop eating them I’m down 1/4 on day 3.
You chop up whatever veg you want, boil and shell the eggs, weigh those combined and then add 5% of that weight in non iodized salt. Put it all in a clean container, cover with dechlorinated water and an air-tight lid and set aside for a few days.
Notes:
everything should stay below the surface of the water to prevent mold
you need some skin on some of your veg to get started that’s where the good lactobacillus lives. You can get it from the air maybe but your veggie surfaces are a sure bet so long as they aren’t irradiated.
the proper vessel is important and a wire bale jar is better than the one i’m using in the photos. If you use a bell jar you gotta burp it.
if it smells bad it probably is. I haven’t had any fermentation failures yet but eggs are riskier than most veggies so please do proceed with caution. The results are DELICIOUS though and worth it if you’re an egg lover.
always fetch the eggs and veg out with clean fork
If you want to try something easier first or different try ramen eggs
6minute eggs, shell them In a bowl add soysouce, rice vinegar, ginger and fill up until eggs are covered with the cooking water.
After a Day, they should be dark grey/light black the longer you can resist(or bigger batches) the flavour intensifies.