Fermented rainbow eggs
This year, for Easter, I've decided to make rainbow fermented eggs, an experiment that was on my list for a while. So I did!
My experiment had two goals:
one, to make the fermented eggs as tasty as possible
two, to see which natural food colorants work the best
I think I was successful, not according to my husband, who detests boiled eggs, and he is uncomfortable with my fermentation experiments.
In the second picture, you can see some jars of different colors- those are the containers holding the fermented eggs. The blue one has blue spirulina, the green one has matcha, the black one contains activated charcoal, the yellow one has turmeric, the red one has beet powder, and the orange one contains powder paprika.
The most successful colors were the blue from blue spirulina, the red from beet powder, and the yellow from turmeric. The rest were either unsuccessful, faded, or weird-looking(you can see a light-brown one on my plate).
If you search online for fermented egg recipes, you can find many ways to ferment eggs- I decided to ferment mine in sauerkraut and miso for added deliciousness and probiotics.
To be clear, this recipe is not for everyone, as fermented eggs are an acquired taste. For me it was a success, and I'll do it again. Maybe it's a fermentationist curiosity- who knows?!
RECIPE
Ingredients
a couple of small glass jars if you want to try different colors, or a big glass jar if you want all the eggs the same color
6 chicken or duck eggs- I used duck eggs
natural food colorans of choice: turmeric powder, beet powder, or blue spirulina
1 lb or 2 lbs of sauerkraut
a container of miso paste
time and patience
Instructions
hard boil the eggs for 8 to 10 minutes
cool and peel the egss
get your jars ready, and your powders
mix 1 lb or sauerkraut with a tablespoon of miso and a tablespoon of your desired powder- make sure your sauerkraut has a lot of juice
put some miso-sauerkraut on the bottom of the jar, add the peeled eggs, top with the rest of the sauerkraut mix
make sure that everything is covered and that there is enough brine(sauerkraut juice) to cover everything
put the jar in the fridge ad wait 1-2-3 weeks
taste one egg after a week, try another one after two weeks, and decide which one you like more- they will taste slightly different as they have different fermentation times.
Enjoy on an gluten-free avocado toast!
Gluten-free avocado toast with sliced fermented eggs, and purple cured salmon(recipe on my blog).
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana