Spicy Fermented Eggs Recipe

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Fermented eggs have a slight pickled taste, but it’s not as strong as pickled eggs. Plus, they are healthy for you! So, don’t knock ’em until you try ’em. The eggs partner well with salads, and they’re great protein snacks. Trust me, when you finally make fermented farm-­fresh eggs, you will love them. Truth.


  • 15 farm-­fresh chicken eggs or 30 quail eggs
  • 1/2 teaspoon starter or 1/4 cup whey (I like to use a brine starter from pickled items)
  • 1 tablespoon sea salt
  • 1 cup filtered water
  • 1/8 teaspoon whole peppercorns
  • 2 cloves fresh garlic
  • 2 sprigs fresh dill
  • 1/2 sliced jalapeño pepper (optional)


  1. Steam the fresh eggs for 21 minutes (11 minutes if using quail eggs).
  2. Immediately submerge the eggs in ice water once done steaming.
  3. Mix the starter culture (or whey) and salt into the water, stirring until everything dissolves. Generally, you don’t need a starter to begin the fermenting process; however, since we are working with cooked eggs, to prevent spoilage, I favor using a starter instead of letting nature take its course.
  4. Into a quart-­size jar, add the peeled steamed eggs, peppercorns, garlic, dill, and jalapeño peppers.
  5. Pour the brine over the eggs and other ingredients, making sure to completely cover the eggs. A weight will be needed to hold down the eggs.
  6. Add a fermenting lid, and allow the eggs to ferment for 3 days on the counter. Fermented eggs will last up to 2 weeks in the refrigerator. If they begin to smell funky, you know they are not good to consume. Trust me, if they go bad, you will be able to tell!

Also from The Farm Girl’s Guide to Preserving the Harvest:

Get fermentation tools from our online store!

Preserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and as much fun as farm-girl-in-the-making Ann Acetta-Scott. For a beginner new to the world of preserving, the ideal tool is a detailed reference guide, and in The Farm Girl’s Guide to Preserving the Harvest, Ann covers all the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, including how to select and use the right tools for each method. This guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish.

Reprinted with permission from The Farm Girl’s Guide to Preserving the Harvest: How to Can, Freeze, Dehydrate, and Ferment Your Garden’s Goodnessby Ann Accetta-Scott and published by Lyons Press, 2019.

Inspiration for edible alchemy.