Sunday, May 24, 2015
Today I started a batch of pickled eggs ~ naturally fermented picked eggs. I haven't made these since the end of last summer. But now The Ladies are laying at their summer rate and I'm able to easily hold aside a couple dozen for (at least) two weeks for hard boiling. In case you're wondering why, fresh eggs, hard boiled, are impossible to peel.
If you've been following me for a while, you know I love fermenting food. A little salt brine, some flavorful botanicals, sometimes a bit of whey ... and magic happens.
So today I hard boiled some eggs, for on-hand fast-food over the coming days, as well as for fermenting into delicious, nutritious pickled eggs. I snagged some oregano, chives flowers, egyptian onion, horseradish leaf and a sprig of mugwort from the gardens, and layered them into a quart jar with 9 eggs and a cup of brine (1/2 teaspoon kosher salt to 1 cup of water). The brine is this only thing I measure and each time I make these (and everything else) the flavorful herbs I use depend on what's available and what my eyes fall on first.
In a couple of days they'll show signs of bubbling fermentation. I'll burp the jar and keep it on my kitchen counter for a few more days, or maybe a couple, or maybe less before I taste the first one. Oh, the anticipation!
But after that first taste I'll place them in cool storage for a couple/few months. Fermented eggs are a bit like wine in that they improve with age.
I'll be putting up several jars of these throughout the summer, to enjoy straight away, as well as to have some in cool storage to supplement the drop in egg production once the days start to shorten... right through to winter.
So yeah, fermenting sustenance. That's what I made today.