Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg?
- Bury peeled, hard-boiled eggs into a crock of fermenting vegetables. The acidity of the fermenting brine will protect the eggs from nasty pathogens.
- “Century” or “thousand-year-old” eggs from Chinese cuisine, in which raw eggs are preserved in a paste made from baking soda, lime (not the fruit), salt and ash, and stored for 3 months.
- In the Basque country (Spain), they made a simple brine of water and lime to keep eggs preserved through the winter months, when hens don’t lay as many.
- Miso eggs- in this style, egg yolks are pressed into a layer of red miso and fermented for a few days. The taste and texture resemble cheese.
We haven’t done much experimenting fermenting eggs ourselves yet, but one of our favorite ways to enjoy eggs is soft-cooked over some kimchi! 🙂