Miso-fermented egg yolks

[Christopher Weeks]

I just saw this post on the Wild Fermentation blog:

http://www.wildfermentation.com/miso-fe ... -egg-yolk/

and it has me kind of excited. I'm going to arrange to try this, but I wonder if anyone here has done it and if they have any lessons or comments to give to a first-timer.

[Tibor]

Wow, that does sound amazing . May have to try it. Christopher, have you tried fermenting hard boiled eggs? The last batch I made, a friend commented that it tasted like cheese. I've really gotten into fermenting eggs. I add beet juice or fermented beets to the brine and the eggs come out with incredible color besides being delicious. You just gave me an idea. I may add some miso to my next batch and see what happens.

[Christopher Weeks]

I often throw boiled eggs in my (cucumber) pickle brine when the pickles are done.

[Tibor]

How long do you leave it out?

[Christopher Weeks]

A few days at room temp and a few weeks in the fridge. (We've talked about this in the past: viewtopic.php?f=7&t=1544)

[Tibor]

Sorry Christopher, My memory isn't as sharp as yours. One post I made a while ago and will repeat again, is to thank you for all the effort you put in here over the years, and especially now ,with the mess that was created by spam attackers. Thank you
I've just started to ferment a new batch of eggs and added some miso to the brine. I'll report back in a month with the results.

[Christopher Weeks]

Cool! I haven't gotten my egg-yolk going yet, maybe this weekend.