How I Ferment Hard Boiled Eggs
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- Опубликовано: 24 дек 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
NOTE: Apparently I somehow cut out the part showing me topping the jar off with water, YES, you MUST cover the eggs totally!
I am glad you let ys know because I was about to ask. Thanks!
Good thing Serena didn't catch that.😅😅All good.
Thanks Heidi!!!!!!!!!❤😂
@@doubleblessings-royalcrowr1669 🥰🥰😊😊
I love your videos! I'm 72 and have not fermented anything until I started watching you. Thank you for my new gained knowledge.
I love fermented eggs! I make a batch of beet flavored, and another batch of mustard flavored and serve together the pink and yellow eggs look so pretty together
Never thought of fermenting the eggs. Sounds delicious.
This is so great Heidi, I've wanted to do this for forever and not pickled. Thanks so much 😊
You are a treasure trove of information. If you haven't already, you need to write a book or 10!
No book and at how my life seems to just keeping getting busier, I have no idea when I would ever have time to write one
@@RainCountryHomestead well at least you have this channel to preserve your knowledge. 😊
@@LyricSoul6869 Yes, and I do have to refer back to my own videos sometimes! haha
I have never heard of fermented eggs. Interesting!
When I make these and I do and I have made these for a while, people go nuts over them.... Since we have so many eggs coming in this is a real blessing to me and it can feed others. I've never tried Rosemary I will try that next thank you Heidi have a wonderful blessed day out there
I love fermented eggs! I use rosemary and garlic also. Adding Jalapeños and red pepper is great too. Thank you Heidi.😊
Thank you so much Heidi for sharing your hard boiled eggs fermented 🥰🥰
My 8 lovely ladies, even on high-egg keto, are laying too many! This will add a new contrastable flavor profile & inspire me to keep up better with my kefir/cheeseball fermenting.
What is "high-egg keto" please?
I am here for a motivator cuz I ❤ hard boiled eggs no matter what I do with them!
My husband loves pickled eggs so I am going to try this...I am sure he will like them...thanks and have a blessed week ahead 😊
I love dill with my eggs. I'm not a super spicy eater, but am going to experiment a little more. Thanks, Heidi!
Dill is exactly what I was thinking about the whole time I was watching this!
Hi Heidi, God is good all the time. Hallelujah.❤❤❤
Heidi is tops in her knowledge and works 📯
Thank you, Heidi, for another great video! I am going to have to try this.
Thank you Heidi!
Blessings!💜
Thanks Heidi 😊 ❤❤
Very educational! Thanks for sharing. Have a blessed day ❤❤
Thanks so much for this information I appreciate it God bless you and your family ❤
Thanks Heidi for the this excellent idea I will be trying this one.👌🏾✨
Oh hell yeah it all looks AMAZING AND SAVORY YUM! Thanks can’t wait to try.
Thank you Heidi and God bless❣️
If you wrote a book on all your recipes i would totally buy that.
I have had many requests for a book but that is simply not going to happen any time soon if ever. I would certainly have to give up one of my main time suckers in order to do that and I am not willing to give up making videos, watching grandbabies, or other important things that I am currently doing
@@RainCountryHomestead I actually think I remember you saying that in a video before, I totally understand :)
Thank you! This seems like a must try. ❤
👍 Thanks, sounds really good! Will definitely try! Shalom!
Glad to know how to do this 👏👏👏👏
Thank you!
Playing catch up again-I’ve had a nasty stomach bug all week. Mike and I don’t eat pickled eggs, I’m not sure if he’ll eat fermented, but my grandson will. I’m going to try a small batch for him. Thanks! Many Blessings!
O man, sorry about the bug, I assume you are doing better now?
Anyone who likes plain hard boiled eggs (meaning not pickled) should like fermented as they are not strong or sour. They just have an improved flavor even without added seasonings. It is like the process really brings out the flavor of the egg itself and intensifies it some.
I made a pickled batch and it fermented! My first try.
@@littleme3597 So you used vinegar and it fermented?
@@littleme3597 Yay!! Congrats!! ❤️
‘I know a little about a lot of things; there is so much to learn about everything🤔🤓’
It makes life so much more interesting! Also, means there’s always plenty of new stuff to try so to keep young as our brains age!
Good video , thanks for sharing , God bless !
Great stuff thank you very much
I can't believe I hadn't thought of fermenting eggs yet. It sounds AMAZING, seems like it would get kind of creamy and become less rubbery. I'm also tempted to do this first by dissolving the shells of raw eggs (in vinegar), then fermenting, then cooking with them. Has anyone tried this?
Interesting thought. I would suggest trying it with just a single egg first in a small jar
@@RainCountryHomesteado
Yum. TY for shearing. Any idea on how long the egg's can stay outside of the fridge before its ready to be fridge ? My summers are usually 90-100 Freight.
I'm trying to see if I can get away with off grid living with out paying for fridge electricity. I'll try making a in ground small ice box and fill it up with the ice that my dep frees makes. Fingers crossed that it cost me less electricity. So fare right now I'm only needing fridge for egg's, kimchi and a few produce. Technically I will not need it for produce wen I finish my geodome garden but I generally eat 3-5 eggs a day. I have dune the pickled egg's before and loved them.
While the fermenting does preserve them, when it is hot like that, I say put them in the fridge after 3-5 days once they are very fizzy
@@RainCountryHomestead k.. Was thinking same. TY
Could you use some of an existing ferment as a starter culture? Such as kraut, fermented pickles, onions, etc?
If it is active, it should work
Thank you! I may have missed this part, so pardon me if so, but how much would I use for a quart jar? I do use two tbsp's of salt. I already make these, just wondering if using the culture would be a good idea. I appreciate your help!!!
@@parkerpropertyservices8670 Please go to 5:08 for measurement or go back farther than that to learn more about it
@@RainCountryHomestead I certainly will! Thanks so much!
Can I use Redmond salt? You make the eggs look tasty. Was afraid it would be sour. Will try a pint first . Thank you
Yes, I use Redmond salt as well
Thank you Heidi. I have never tasted fermented eggs, so I am unsure if I would try this or not. Do you know what the nutritional value of eggs are when fermented as opposed to just hard boiled? Just curious. Not critical. Thank you for sharing your experience and knowledge with us.
I have never looked it up but I am certain it raises their value simply for the fact that it adds probiotic properties
@@RainCountryHomestead that makes sense. Thank you Heidi.
Did I miss it. Did you top it off with water? The jar looked full when you were shaking it.
Yes, I topped off with water, thought I had said and/or showed that
@@RainCountryHomesteadI thought it was obvious, but newbie fermenters need explicit directions for best confidence!❤️
@@eliseville Yes, and I KNOW I recorded myself adding the water but may have accidentally removed that part when I was cutting something else and then simply did not notice it. It happens from time to time being human and all, haha
@@RainCountryHomestead thank you.
Can I can fermented eggs, the way people do with pickled eggs? I want to make my fermented eggs shelf stable and I prefer the fermented eggs over pickled eggs as well.
Thank you, Heidi! I love your channel and always learn so much from you. 😊😊
I am not sure about that but canning them would ruin the probiotic benefits
I make homemade lactic acid bacteria. Would that be considered a starter culture for these?
Yes, that is pretty much the same thing
I think I'll make a small jar. That way if I don't like it I won't have a lot to force myself to eat
Right, always a good idea to start with just a couple and see if you even like it first.
I love fermented eggs but I've never used a starter before, only salt and water. I might try this.
Off subject... Well kinda... I'm dehydrating eggs now and I can't remember what the ratio is for rehydrating them as far as powder to water... Could you please let me know so I can put it on my jar. Thank You Mrs Heidi for sharing All of your knowledge with us🤗🤗🙏😢
It really is up to you, 1-2 Tablespoons of water per Tablespoon egg powder is standard
@@RainCountryHomesteadIn baking, does a higher egg-to-water ratio make richer results? I’m just now ready to try this so we’ll have something when my 1-year-olds go into their first full molt!
@@eliseville 1-2 tablespoons is already a reduced water amount, some people use more but you will know when your start working with it. Please see my video where I go more into depth on both how to dehydrate and store the eggs as well as how to use them: ruclips.net/video/bgPpVJ93dCM/видео.html
Could this be done with smaller quail eggs? Might be fun for potlucks or buffets
Yes, I am sure it can, there should be no difference other than size and the flavors should infuse deeper into smaller eggs as well
The amount of chlorine in tap water won't prevent fermentation. You can use unchlorinated or dechlorinated water, but you don't have to.
From experience, yes, it indeed CAN have an effect, not always, but it can. I prefer to play it safe
Curious to hear about the experiment that led you to that conclusion, @@RainCountryHomestead.
Hello Heidi❤ I have leftover juice from sauerkraut I have almost finished. Can I use that as a starter?
As long as it is still active it may work.
I made the quart jar with blueberry ferment. It did not get fizzy so I was afraid to eat the eggs. Not sure of the smell because I added some onion and garlic. Not sure what I am doing wrong. I use reverse osmosis water.
You never answered my question I asked on the other comment you made like this. How long did you allow it to ferment?
Can you use garlic for a fermentation starter?
Yes, any dried or fresh produce or herb
Can you ferment store bought eggs. Just got hens and they aren't laying yet
Yes, of course :)
Ok, I’m fairly new to fermenting and I would very much like to try the eggs. To be absolutely clear: do I peel the boiled eggs or not?
Yes, you need to peel them
I have extra whey from making my cheese, what a great idea, different from pickled.
What’s the shelf life for that recipe . Thanks Heidi ❤
Should be similar to any other fermented food but I usually only make a quart or so at a time and work through them quickly, I prefer not to leave them for long since they are eggs
Do you have a recommendation on where to buy jars? I need more half gallon and gallon jars.
It is all going to depend on your area. Buying them online can be sketchy. Buying second hand is usually best or from your local store. You can also use recycled jars such are pickle jars or other such.
I did not see you add any liquid except the fermentation starter. Did I miss something? Thanks
Duh. Sorry. Now I see your comment. 🙄
@@cecilysunde1341 Yeah, I am the one who missed something! haha
@@RainCountryHomestead 😇
Could you use kombucha starter?
As long as it is active and bubbly
Are fermented hard boiled eggs nutritious as the not fermented ones ?
They are going to be more nutritious since they have probiotics
Would pickling spice and beets work?
I would think so
Do you think using a wine yeast as a fermentation starter would work for this. I have that on hand.
possibly but a fermentation starter is super easy to make from whatever you have on hand and you can keep it alive and use it again and again. I suggest doing that as it is virtually free and always there when you need it
I need help!! I planted several jalapeños plants & turns out they are banana peppers!!! I was planning making Cowboy candy, but they put the wrong tags in the plants.
Any suggestions on what to do with banana peppers?
Even though they are not hot, you can still add them to homemade salsa or any dish you would typically add peppers either sweet or hot.
❤🎉😊
👍🙏🕊🙏
So, I guess I am missing something. You say to pour 1/4 cup of fermentation into a quart jar full of boiled eggs. It looks like the quart jar is full of liquid. Did you add more liquid?
I thought I had shown topping it off the rest of the way with water but you are the second person to say that so I either did it and did not say it or I added it in text
I dry my sour dough starter n put in freezer. Can you use that??
Possibly but I am not sure and am also not sure that would give the most desirable outcome. The fermentation starter I make is super easy, just as easy as it is to make a sour dough starter from scratch.
@@RainCountryHomestead trying to introduce more fermentation in my diet for immunity. IV MEDS destroyed mine. This looks like something I would like. Also help me with protein which I am low on also. Thank you so much.it’s a shame doctors don’t tell people about any of this. One doctor told me unless I ask about a supplement he is not allowed to talk about it.
Post-Covid medicine has been shackled into near uselessness! Even before, PhARMA-funded/controlled medschools over-stressed/under-slept doctors-in-training so their profit-only goals were most easily propagandized!
There are still a few survivors online, that are only mostly censored. But Covid was an annihilator of good medical practice.💔
I have read a study comparing high fiber diets to diets averaging “5 different ferments a day”. Ferments made massively better health outcomes, but both combined are the best. Still, ferments alone didn’t heal my years-long constipation. Then, just last week I took 5-10 Tablespoons/35-70g/day, of inulin fiber powder (till I ran out) and finally, perhaps a bit too much, my gut is renewed!
One of most important immunity goals that almost no doctors recommend, is to raise your vitamin (MASTER HORMONE🎉) D LEVEL (needed doses vary dramatically) to at least our Tropical☀️UVB baseline of ~50ng/ml.
That is the level thin, healthy & happy Traditional Maasai who eat that odd milk/blood ferment (other Traditional cultures, too) maintain D year-round naturally from their sun.
But after we’ve gotten sickly, 70-80ng/ml can work as a therapeutic LEVEL (even putting MS into remission.) If your doc won’t order it, testing is available online and is critical to titrating what dose (2-3X for obese) you need. It took me 20,000IU for months (Rxd only 5,000IU which failed to raise me even to PhARMA’s “sufficiency”! But once I got >50ng/ml my years of depression & ever-increasing pains disappeared. My pre-vax availability Delta was almost unnoticeably asymptomatic, while I could easily have died at my preCovid 6ng/ml!
D works to protect our healthy microbiomes and hit the on-switch for our critical deep N-REM DeltaWave sleep cycles.
ONLY in those deepest cycles, can our bodies repair all the damage our modern civilization leads to if D stays too low.💪
🙏🏽Pleeeease, search for any of the extensive/explanatory interviews with Neurologist/SleepSpecialist Dr. Stasha Gominak. She has discovered this D LEVEL (along with a temporary B-Complex until our newly healthy microbiome can make enough +masses of neurotransmitters too😁) fixes reparative sleep with her mostly young patients and their various gut issues cleared up too.
D is also critical to a well-functioning IMMUNE SYSTEM. I have not had a single flu or cold since raising my D🎉🎉🎉🎉🎉 & Covid could barely touch me.
@@venidamcdaniel1913 You might want to find a new doctor...
I tried cauliflower and Garlic. The garlic turned pink so I through it away! Everything else looked ok! Why was the garlic pink?????😮😮😮😮❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I am sure it was fine, garlic has a tendency to change color when it ferments though usually it will be green or blue
🙏🙏🙏♥️🙂👍
I don’t know, just too much information on first one topic then another. I finally gave it up.
Just trying to be thorough. Good thing the extra information you did not want was free of charge
@@RainCountryHomestead Usually I don’t have any trouble. I always watch your videos. 😃