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Video: Fermented Eggs Taste Test [Plus Bonus Recipe]

Fermented Eggs Taste Test

I’ve been busy in the kitchen preserving the harvest and doing a lot of experimentation with food fermentation and have dabbled with vegetable ferments over the years, making fermented pickles, pickled beans and more.  These have been fairly easy and straightforward, all with very tasty results.

However, this year I stepped outside of my comfort zone and really experimented with an assortment of ferments in a multitude of food categories from vegetables to fruits to dairy.  Most of them have turned out quite well and I look forward to sharing these results.

[Content Upgrade] Fermented Eggs Taste Test [Plus Bonus Recipe]

Exclusive Blog Post PDF

Have you thought about fermented eggs? Download my free PDF recipe on how to ferment your own eggs.

One of my newest attempts at fermentation was a couple jars of Fermented Eggs.  

In my latest video, I show you the results of this fermentation attempt and taste the results to share with all of you.

Fermented eggs are unlike pickled eggs, although they serve a similar purpose.  Although they may be used in egg salads and potato salads, similar to pickled eggs, fermented eggs have a higher nutritional content.

What is fermentation?

Simply put, fermentation is the process of manipulating certain environments to encourage good bacteria to grow, while preventing the growth of bad bacteria.  Through this process, microorganisms on the surface of the food, like yeast or bacteria, break down making the food more digestible. Examples of fermented foods include sauerkraut, kombucha, kefir, kimchi and fermented pickles.

Fermented eggs are unlike pickled eggs preserved in vinegar.  Fermented eggs are preserved in a salt-brine solution. The salt brine, plus added starter culture, create an anaerobic environment for good bacteria on the surface of the eggs to develop, thereby producing healthy probiotic bacteria to feed your gut.

Vegetable and fruit ferments don’t require a starter culture to activate their fermentation process.  The starter is readily available on the surface of the skin of vegetables and fruits.  However, for an egg ferment, starter culture helps to activate the process.

The fermented eggs were ready to eat in 3 days and I filmed the results.  Watch my YouTube video and see how they turned out.

If you would like my recipe for fermented eggs, click this link to download a pdf version.  

Happy Gardening!

Here are the tools that I mentioned in the post.

Disclaimer: The links to some of these tools are my affiliate links. Meaning, I will get a small commission at no extra cost to you, should you purchase the product through my affiliate link.


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Julia Dimakos

Hi, I'm Julia from Mono, Ontario, Canada. I began my gardening adventure after having children. Since then, my interest grew into a passion. I love growing vegetables, herbs, flowers, fruit and medicinal herbs. I'm here to show you that growing your own food is not difficult and in fact can be simple.