Turmeric and chilli-flavoured lacto-fermented eggs

Make great additions to salads or can be eaten as a simple snack with a bit of crème fraiche and sliced radish or wholegrain mustard.
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Recipe from: 25 January 2016
Preparation time: 15min + Standing time


  • 6
    large hard boiled free-range eggs, peeled
  • 250
    filtered water or bottled mineral water
  • 80
    whey liquid
  • 60
    spring onions, finely chopped
  • 15
    garlic, finely chopped
  • 15
    mustard seeds
  • 5
    ground turmeric
  • 5
    sea salt
  • 2.5
    dried chilli flakes
Servings: Change Serving



Place the eggs in a sterilized jar. Whisk the rest of the ingredients together and pour it over the eggs. Screw the lid on loosely.

Let it sit on your kitchen counter, away from direct sunlight, for 2 days.

Transfer the jar to the fridge where it can be stored for up to two weeks.

As a serving suggestion add some of the fermented eggs that have been cut up into wedges onto large salad leaves like cos or butter lettuce.

Add fried chorizo, avocado, sprouts and sliced radishes to it to form lettuce cups.


Of course the eggs can be fermented for a day or two extra if you prefer it with a bit more of a tang and you find that your environment is a bit cooler. Because of our hot summer weather I was worried about leaving it out too long and personally preferred the flavour after two days. If you are worried about it going off then give it a whiff every now and then. If it starts to smell rotten then rather throw it out.


Hard-boiled eggs take about 12 minutes to cook. Add the eggs to a pot of water. Bring it up to a boil and only start timing them once the water starts to boil. Place them in cold water after straining and let it sit in there for 5 minutes before peeling.  Sometimes it is easier to peel the eggs under some cold running water.

Fermented eggs are similar to pickled eggs except for the all of the added vinegar. Pickled eggs are marinated in a vinegar-based brine whereas the fermented version is left to ferment for 2 days at room temperature. They have a slight fizz and tang to them.

Recipe reprinted with permission of Illanique van Aswegen.

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Read more on: ferment  |  recipe  |  eggs  |  chilli  |  fermented foods



2016-01-25 11:04

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