Fermented eggs are a traditional Chinese delicacy with a uniquely complex flavour and smooth, creamy texture. Fermenting hard-boiled eggs in tea, soy sauce, and aromatic spices transforms the eggs into something special.
Fermentation produces tasty compounds that give the eggs robust umami richness with pleasantly sour undertones. Beyond their sharp tang and pleasantly jiggly texture, fermented eggs also deliver probiotic benefits from the beneficial microorganisms.
Once fully cured, they become an umami flavour bomb that makes an excellent addition to rice dishes, congee, noodle soups, and more. If you’re looking for more unique side dishes to accompany these eggs, check out our side dish recipes.
The lengthy fermentation may take patience, but the wait is well worth it when you bite into one of these savoury, decadent treats. With just a few simple ingredients and minimal hands-on time, you can ferment your batch of eggs at home.
Fermented Eggs
Equipment
- Pot with lid for hard-boiling eggs
- Slotted spoon
- 1-quart mason jar or other glass fermentation jar
Ingredients
- 12 large eggs
- 3 cups water
- 1 cup soy sauce
- 1⁄2 cup black tea leaves
- 3 star anise pods
- 1 cinnamon stick
- 2 cloves garlic, peeled and crushed
- 1 piece fresh ginger, about 2 inches long, peeled and sliced
Video
Procedure For Making Fermented Eggs
- Hard boil the eggs: Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, turn off the heat, cover the pot with a lid, and let sit for 10 minutes. Drain and rinse eggs under cold water.
- Crack egg shells all over by gently tapping on a hard surface. Peel off shells.
- Combine water, soy sauce, tea leaves, spices, garlic, and ginger in a pot. Bring to a boil, then remove from heat and let cool completely.
- Place peeled eggs into the mason jar and pour cooled brine over to submerge them fully.
- Seal the jar and place it in the refrigerator for at least ONE month before consuming. Turn the jar upside down periodically to evenly coat eggs.
- To serve, slice eggs in half lengthwise. The yolks should be dark and creamy. Enjoy!
Tips and Tricks
- Use black, oolong, pu-erh, or other fully oxidized teas for the best flavour.
- Add a pinch of chilli flakes or Sichuan peppercorns for a spicy kick.
- Extend the fermentation time up to 2 months for a deeper flavour.
- The longer eggs ferment, the darker the yolks will be.
- Refrigeration is to slow fermentation and prevent over-curing.
- Leftover brining liquid makes an excellent addition to dressings, marinades, and sauces.
Conclusion
Pickled eggs may take some planning, but the unique flavour and velvety texture make it worthwhile. With a simple brine of tea, soy, and aromatics, you can ferment hard-boiled eggs at home for a delicious probiotic-packed snack.
Most people don’t know that pickled eggs are a way to add tasty umami depth to many Asian dishes. The next time you want a powerful umami flavour boost, reach for your homemade batch of fermented eggs.
