r/fermentation • u/yeet3OOO • 3h ago

Fermented eggs

Hey y’all Can you ferment eggs Korean style and still have a runny yolk? Like 1 minute boil and then maybe brine and then ferment? Tia

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2

u/yeet3OOO 3h ago

Obviously with chilli and onions and that

3

u/mild_handshake 3h ago

i've done this a few times and the yolk never stays runny through the ferment, it always firms up. you could try a super quick boil then straight into an ice bath but even then the brine works its way in and changes the texture pretty fast

2

u/yeet3OOO 3h ago

Yeah I was going to 1 minute boil and then ice bath I was going to go straight into a kimchi ready to ferment But trying for runny not jammy

1

u/nss68 1h ago

Eggs are entirely fat and protein. You can’t lactoferment fat and protein. Hard stop.

You can ‘culture’ your eggs by fermenting vegetables then adding the eggs once it is acidic enough. But the eggs themselves will not transform through microbial consumption (fermentation).

Practice with soft boiled eggs in a regular pickle brine in the fridge first so you’re not guessing when it comes to the fermented acidification