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.
after a day it looked like I was hatching aliens
I like a very soft yolk, would cook these 2 more minutes if anyone else was going to eat any of these.
Ok, so boiled first, then… does that count as pickled? Or maybe that’s a lower salt ratio than pickling so it can ferment?
I’m surprised that looks so appetizing. Coloring can change expectation of flavor (so I’m not a fan of Halloween colored food), but this is beautiful use of natural coloring with beets.
pickled is when you add acid to your brine (usually vinegar), fermented is when you make your own acid, lactobacillus in this case.
as a kid my grandma ran a bar and they served purple pickled eggs in a big jar on the bar and I loved them. The color is so nice!
I bought the glass vessel to recreate these pickled eggs and have recently got into fermenting so this is my first attempt to make them this way.
much darker now:
Do you have to clean it out after every “batch”? Or can you utilize the past brine to make more?
When i make hot sauce I use everything up and sterilize. This is my first batch of eggs but i don’t plan to save any of this brine if I make another batch I’m still playing with flavors.
I have a ginger bug going and i think you keep that going indefinitely like a sourdough starter but it’s my first one so i really dunno yet!
Ah cool. That sounds like fun, I’ll have to read more into fermentation that way.
Not sure why but they remind me of flowers lmao
Fermented in what, Dimetapp?
😂 the beets are what give it the purple, the longer they stay in there the darker they will get
Dimetapp
Well if you end up making a Dimetapp batch, lemme get that etsy (/s).
Do you actually mean fermented, or pickled?
these are lactobacillus fermented, no vinegar added. got some nice bubbles going!
Gives me Behelit vibes, but I’m sure it’s delicious.
Please can you share a link to the recipe or write up how you made them as they look both stunning and utterly delicious!
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.
Isn’t that a pickled egg?
no, to pickle you start with a salt+acid(vinegar) brine. In fermenting the acid component is developed by bacteria, in this case lactobacillus!
The end result tastes similar but develops over time so you can make things as funky as you like. That said if you handed someone one of these day #3 purple eggs and and told them it was pickled they likely wouldn’t be able to tell it wasn’t unless they were very familiar with that lactobacillus tang. I could move these to the fridge and be happy but i’ve never fermented eggs before and i’m very curious what’s going to happen.
It also fizzes which is really neat for instance in hot sauce. The eggs don’t really fizz much but vegetables will tend to like if you make cucumber slices you can make it just like dill pickle chips but when you bite them there’s a little fizz to it like poprocks. This is super good with jalapeño, makes a great relish.
I like to make coconut milk kefir and it gets fun little (soft) poprocks too.
With making ramen you soak them in the broth overnight. They are frigging delicious. Salty as though
Ok so… just let me know when to come over for dinner 😬
