Here at the Homestead we have approximately ninety laying hens. Our hens eat non-gmo, soy-free feed and have approximately two and one-half acres inside their fence, where they are protected from predators and have woods in which to roam and snack. We open the gate when the ladies are done laying so they can come out and wander around the yard, enjoying bugs and stuff. When the weather cooperates we ferment their food, filling their guts with a healthy probiotics. In turn this makes for a healthier egg. My absolute favorite way to eat our pastured eggs is by fermenting them. While fermented eggs are definitely an acquired taste, once you acquire it you’ll want them to snack on, for a quick filler and for a wonderful meal combination.
To ferment the eggs, I start with fifteen medium sized eggs (they will fit quite nicely in a quart jar) and steam them for twelve minutes, which will give them a slightly moist yolk. Plunge them in cold water, peel and stack in a quart-sized mason jar. As you stack the eggs add flavoring by placing in peeled garlic cloves, stalks of fresh thyme or rosemary or oregano or dill, cracked peppercorns or any other seasoning or spice you desire. In another jar, mix together one-quarter cup whey and one tablespoon Himalayan sea salt. Shake well to blend the salt. Pour over the eggs and add filtered water to cover them completely. The eggs need to be completely submerged in the liquid, so you can use a clean rock or the like. I use pickle pebbles for mine, which are glass disks you can find on Amazon. Cover loosely (see note below) and leave on the counter out of direct sunlight for three days to ferment. After three days remove your rock or pebble, tighten the cap and refrigerate. The eggs should be good for two weeks but mine never last that long!
Note: Never cover fermented foods with a metal cap. I use BPA-free plastic Ball-brand caps.