Pickled Eggs

[earthstanding]

Can you lacto-ferment hardboiled eggs in a salt brine? Do you need whey?

If anyone has any recipes let me know.

e.s.

[Tim Hall]

This is a great question...would like to know about any traditional egg pickling recipes too, if anyone knows.

[edwardmtchll]

I don't have my notes in front of me, but my approach was to use brine from a batch I'd finished eating. Did this on two occasions, once with green kraut and once with beets.

I believe the kraut juice stayed in the fridge until I finished the eggs. The beet eggs stayed out for some amount of time, can't remember off hand.

My approach to consuming was to eat 1 egg at increasing intervals (1 day, 2 days, 4 days,6 days,8 days, etc). Don't remember how long, but they lasted awhile. I eventually got squeamish and just threw them all in the fridge, but I did finish them all with no ill effects.

[Tim Hall]

Edward, thanks for the reply. Did you hard-boil and shell the eggs?

[edwardmtchll]

I did, went through my normal hard boiling process, shelled the eggs and dropped in the brine.

[MiraclesGoddess]

How my mom did pickled eggs when I was a girl...

hard boil eggs
peel eggs
add eggs to pickled beets
keep in fridge for a couple of days~till they turn purple

note: I think she used canned beets that sugar and vinegar were added to give a sweet-sour taste. I imagine if you fermented beets, you could add the eggs to it. I would refrigerate this.

I love how the whites turn purple.

[healthybeet]

I've read that eggs could be pickled and eaten(?) "shells and all".
Anyone ever tried that?

[Mr. McD]

Mr. McD's Pickled Eggs

10 hard boiled eggs
1 tsp salt
1 or 2 sprigs fresh tarragon
8 to 10 cloves garlic
12 peppercorn

Liquid is
2/3 white vinegar
1/3 water

Peel garlic and slice larger cloves into smaller pieces
Assemble eggs and spices in a 1 qt wide mouth jar.
Mix the vinegar and water and fill the jar keeping the eggs submerged. Store in a refrigerator

Allow at least a week before eating.

[Christopher Weeks]

Last night, I peeled six hard-boiled eggs and dropped them into a gallon jar that used to house pickles. The cukes were all finished the night before but it's still full of fairly opaque brine, grape leaves, garlic and bits of dill. The brine was cold; fresh from the fridge, but I've left them on the counter since then. Any suggestions on temp? Or anything really?

I think without benefit of someone's experience, I'll leave them out a couple days and then pop them back in the fridge and eat one in maybe four days to see what we've got.

[Christopher Weeks]

I forgot to post! Night before last, I shared the first of these eggs with my family. All four of us liked it! But it wasn't as changed as I'd been hoping for.

After a week in the brine, the outermost half millimeter or so is much more dense than usual (and the rest of the white). I assume the water diffused out into the solution and I worry that penetration into the egg will be very slow now.

The brine, whether it's *in* the egg or just on the outside is a very welcome additional flavor -- I often apply a light salt and pepper to boiled eggs and nothing was needed for this one. But is it just that the flavor from the sour pickles is good on the outside of the egg or is it actually fermenting? How can I tell? Does it matter? I wonder what I can expect regarding freshness duration.