Made with beets, garlic, jalapeño and carrot. These have been 3 days in a 5% brine solution.
They are really good it’s hard not to eat them all!
How does this differ from a standard beet pickled egg?
pickling is when you add acid, usually vinegar. In fermenting the bacteria (lactobacillus in this case) provides the acid. Tastes similar but different, you can let the ferment go as long as you like and the flavor continues to develop as the lactobacillus works.
Thanks for the fantastic explanation. I’ll need to give this a shot!
beet coloration progression:
after 1 day:
after 3 days:
I know not everyone is a fan of the uncooked yolk, I usually make my eggs soft boiled (7m30s) but wanted to make sure the whites were really firm so I let these go for 10 minutes.
if anyone but me were going to eat any of these I would cook them a full 12.
and why he ourple 😭
that’s the beets!
thabk u for bringing thanos egg into this world it looks delicious