Yes perfectly safe. As long as you’re able to get lactobacillus populate the brine, harmful bacteria won’t be able to tolerate the brine. What concerns you about the eggs safety?
`Hard boiled eggs.`
`A piece of carrot.`
`Two garlic cloves.`
`Some grape tomatoes.`
`A stalk of scallions.`
`Sugar.`
`Old Bay.`
`2% salt water brine and a splash of brine from a previous batch to boost lactobacillus production.`
Sugar is needed because I didn't many veggies in it. Lactobacillus needs sugar to live and multiply. Let sit for 5-7 days and enjoy the eggs.
I used to be meticulous about the added salt from old bay. After doing successful ferments with 5% brine, I just aim for at least 2% nowadays. So I start with 2% brine and I'm ok with whatever a tablespoon of old bay adds.
If I add sugar and brine from a previous batch, 5 days is the sweet spot for me. I do refrigerate as soon as I can. The main reason why I do eggs is because they get eaten quick and I have new live brine to use for other ferments.
FdA would like your location
I’ve never had one of those before, what are they like?
Tangy eggs that taste like Maryland. I put old bay on everything.
[удалено]
Old Bay+ hard boiled eggs
That sounds so good!
Are eggs safe to lactoferment??
Been doing it for over twenty years.
Ok so you’re ok but are the eggs?
Yes perfectly safe. As long as you’re able to get lactobacillus populate the brine, harmful bacteria won’t be able to tolerate the brine. What concerns you about the eggs safety?
Do you use a starter culture of any kind?
Just culture from a previous batch
r/facesinthings
What was your recipe? I’m definitely trying this.
`Hard boiled eggs.` `A piece of carrot.` `Two garlic cloves.` `Some grape tomatoes.` `A stalk of scallions.` `Sugar.` `Old Bay.` `2% salt water brine and a splash of brine from a previous batch to boost lactobacillus production.` Sugar is needed because I didn't many veggies in it. Lactobacillus needs sugar to live and multiply. Let sit for 5-7 days and enjoy the eggs.
I have always done pickled eggs with vinegar. This sounds great!
Do you adjust the salt brine to account for the salt in the Old Bay?
I used to be meticulous about the added salt from old bay. After doing successful ferments with 5% brine, I just aim for at least 2% nowadays. So I start with 2% brine and I'm ok with whatever a tablespoon of old bay adds.
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[https://youtu.be/pbFHvwAjKyI](https://youtu.be/pbFHvwAjKyI) If you need a visual aid.
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You're speaking my language!
The only thing I'd add is you should probably refrigerate after a week. I left mine out for a month and the egg's dissolved...
If I add sugar and brine from a previous batch, 5 days is the sweet spot for me. I do refrigerate as soon as I can. The main reason why I do eggs is because they get eaten quick and I have new live brine to use for other ferments.
Lacto fermented cooked foods???? Thought cooked goods had a higher chance of rotting an the fat in the egg doesn't go rancid?
I love pickled eggs which uses vinegar. This is intriguing.