Fermented Beet & Purple Eggs
Pickled eggs are making a comeback. Traditional recipes call for vinegar, but we are fermenters, so...here's my recipe for live-culture pickled eggs without the vinegar. I placed hard boiled eggs in with a beet and onion combo flavored with a sprig of rosemary. After 7 days, I served the eggs and fermented vegetables over a bed of zucchini "noodles". The purple eggs tastes deliciously tangy and salty without the astringent over tone of vinegar.
Forget green eggs and ham. Let's make purple eggs!!!
- 6 oz. red beets, peeled and shredded
- 3 oz. onion, thinly sliced
- one sprig of fresh rosemary
- 2 Tablespoons sea salt dissolved in 3 cups filtered water
- 3 organic/pastured eggs, hard boiled, peeled, completely cooled
- Mix the shredded beets and onion slices together.
- Place about 1/3 of the vegetables into a one-quart, wide-mouth mason jar, then place one egg in.
Continue with the remaining vegetables, and eggs in the same manner. Add in rosemary sprig.
- Pour brine over the mixture until it reaches the shoulder of the jar.
- Place you Kraut Source unit on according to directions.
- Put you beet and egg ferment in a cool, dark corner of you kitchen counter and allow it to transform for 7 days.
- Remove Kraut Source and place on the regular mason jar top to store in the fridge.
(Consume your beautiful perfect purple eggs within 5 - 7 days once it is ready. It can store longer, but the yolk
will get really purple too and won't provide the nice color contrast.)
For the zucchini noodles ( one serving)
- 1 small zucchini, shredded into long strands using a mandolin or spiralizer
- 1 teaspoons sea salt
- 1 Tablespoon extra virgin olive oil
(My favorite extra virgin olive oil is Barbàra, which is made by the Barbàra family in the beautiful Trapani Valley, Sicily.)
- Fresh ground black pepper, to taste
1. Place the shredded zucchini over a colander and mix well with salt. Place the colander over a bowl, and allow to rest for 30 minutes.
(The salt will soften the "noodles" by drawing out moisture.)
2. When ready, place the zucchini noodle in a small bowl and toss in the olive oil, and season with fresh ground pepper.
3. Top with a purple egg and some of the fermented beets and onions.
4. Enjoy the visually psychedelic moment and chow down.