Re: Has anyone her tried fermenting eggs?

[Guest guest]

I did some by putting them in kimchi or kraut juice. It's a little cheaty,

but very easy. I'm a little leery of actually fermenting protein items

without a fair bit of acid or cabbage around, because there is some bad

stuff that can grow when there isn't enough carb to get things moving in the

right direction. (Botulism being the worst). Also eggs have a lot of sulfur,

which when fermented smells like an open sewer (fermented onions can do that

too).

--

On 5/30/07, Mc <mrmcd@...> wrote:

>

> I frequently make pickled eggs in vinegar but have not tried

> fermentation. I have been thinking about trying some.

>

[Guest guest]

re fermenting eggs, search phrases like century egg or thousand year

egg, a Chinese delicacy fermented in a combination of tea and soil as I

recall, and the yolk becomes almost black-green and about the

consistency of gelatin

[Guest guest]

How did they taste?

--- In nutrition , "

[Guest guest]

I did a search for fermented eggs and found this. Not quite what I had

in mind.

Ming Dynasty eggs, fermented eggs, ancient eggs, century eggs,

thousand year old eggs, and hundred year old eggs. These are all names

for the Chinese preserved (usually Duck) eggs. They are really only

about 50 to 100 days old. The eggs are covered with a coating of lime,

ashes, salt and rice straw and buried in shallow holes for up to 100

days. The lime petrifies the egg making it look very old. The yolks

turn amber to black with a creamy dark green yolk. They are eaten

uncooked with soy sauce and minced ginger.

>

> re fermenting eggs, search phrases like century egg or thousand year

> egg, a Chinese delicacy fermented in a combination of tea and soil as I

> recall, and the yolk becomes almost black-green and about the

> consistency of gelatin

>

[Guest guest]

The process seems a bit involved. They're not really all that

appealing. Not quite what I had in mind.

Maybe I will stick to the vinegar.

Mr. McD's Pickled Eggs

36 hard boiled eggs

2 2/3 cups white vinegar

1 1/3 cups water

1 tablespoon salt

4 bay leaf

2 large sprig fresh tarragon

1 bulb garlic

5 hot red peppers

Peel garlic and slice larger cloves into smaller pieces

Assemble eggs and spices in a suitable jar (about 3 Qt).

Mix the vinegar and water and fill the jar.

Allow at least a week before eating

>

> >re fermenting eggs, search phrases like century egg or thousand year

> >egg, a Chinese delicacy fermented in a combination of tea and soil

as I

> >recall, and the yolk becomes almost black-green and about the

> >consistency of gelatin

>

>

> Here's a site with photos of these eggs and a description of the

process.

>

> http://www.answers.com/topic/century-egg

>

[Guest guest]

Being Chinese, I've eaten these eggs all my life. Definitely an

acquired taste. I love it, but the average Westerner would need time

to appreciate it. I could not imagine trying to make it, fear of

bacteria.

Avon, CT

-- In nutrition , " Mc "

<mrmcd@...> wrote:

>

> I did a search for fermented eggs and found this. Not quite what I had

> in mind.

>

>

> Ming Dynasty eggs, fermented eggs, ancient eggs, century eggs,

> thousand year old eggs, and hundred year old eggs. These are all names

> for the Chinese preserved (usually Duck) eggs. They are really only

> about 50 to 100 days old. The eggs are covered with a coating of lime,

> ashes, salt and rice straw and buried in shallow holes for up to 100

> days. The lime petrifies the egg making it look very old. The yolks

> turn amber to black with a creamy dark green yolk. They are eaten

> uncooked with soy sauce and minced ginger.

>

>

> >

> > re fermenting eggs, search phrases like century egg or thousand year

> > egg, a Chinese delicacy fermented in a combination of tea and soil

as I

> > recall, and the yolk becomes almost black-green and about the

> > consistency of gelatin

> >

>

[Guest guest]

The fermented duck egg. I think Chinese name is PeeTang ?

It looks like concreted ball outside.

You can order at chinese restaurant for an appetizer or a side dish.

It goes very well with cold lager beer. a good summer appetizer.

I love it !!

They are served sliced on lettuce.

I put vinegar-soy sauce or mayo.

You can go to Chinese food grocery/supplier and order, I think.

I think it is a sales maker for the restaurant,for the handling.

You just only have to crack, peel, slice and decorate on a dish.

You will enjoy it along with the topic.

But do not ever forget to order your cold beer,this is main... ;-)

isao

>

> Being Chinese, I've eaten these eggs all my life. Definitely an

> acquired taste. I love it, but the average Westerner would need

time

> to appreciate it. I could not imagine trying to make it, fear of

> bacteria.

>

>

> Avon, CT

>

[Guest guest]

Maybe you may want to try with wine, a bottle of red wine.

You dice it and display on canape, toasted bread or cracker...

You will probably enjoy the moment of hesitation sipping wine...

moving your head to overlook from right, from left, from top,

circling the head around,and gaze nearest and sit back and forth....

That layers of dark color start to fascinate you...

Meanwhile the sulpuric or anmonia smell vanishes...

And you will toothpick a dark gello piece and kiss it...

You forget the store name was whether TingLin's or Pandra's grocery...

....

....

Yes, red wine may bring more imgination for the firsttimer.

Beers are for the old guys.

Isao