Turmeric and chilli-flavoured lacto-fermented eggs

Illanique Van Aswegen
6 servings Prep: 15 mins
Rate this recipe
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.

By Food24 January 25 2016
0
SHARES
1.2k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

6 hard-boiled eggs, peeled
250 ml water
80 ml whey liquid
60 ml spring onions — finely chopped
15 ml garlic — cloves, finely chopped
15 ml mustard — seeds
5 ml turmeric — ground
5 ml sea salt
2.5 ml dried chilli flakes
Tap for ingredients
Tap for ingredients

Method:

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.

Tip:
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.

Tip:
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.

Notes:
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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.