Spicy Fermented Eggs

Having a backyard flock of chickens is all the rage. In fact, many municipalities have changed their zoning restrictions, due to increased demands by homeowners wanting to keep a few hens. If you have an abundance of eggs staring you in the face, try Mary’s Spicy Fermented Eggs recipe. It is sure to please.

Around our homestead, our chickens do a great job of producing delicious tasting eggs, but sometimes I feel like I’m floating in over abundance. This abundance is a great thing, but it also means that I’m left with trying to find new and exciting ways to serve them up to my family. The other day I thought, “Why not try fermenting them?”

After doing a bit of research on the safety of fermenting eggs, I gave it a go. I also had quite a number of jalapenos that were quickly approaching their shelf life. So I threw those in there, too, creating Spicy Fermented Eggs.

I started with a smaller amount because I had never fermented eggs before and I wanted to make sure that my family was on board with my new creation. Fermented eggs do sound a little odd, right? At least it did to me. But, I was pleasantly surprised. My Spicy Fermented Eggs were super delicious and something I plan to eat regularly.

The majority of my youth and young adult life was spent eating the typical American diet. Ferment what? Not until I became pregnant with my first child did I ferment my first food. It’s almost like a fun experiment now. What can I ferment next? I have been fermenting for a few years and I had never considered fermenting eggs until I was staring at all of them that I needed to use up.

My husband and I enjoy spicy foods so you can almost guarantee that whenever I experiment with fermented foods, the result will have a little kick to it. My children even love spice. Yes! I feel like I did something right.

So…Here’s what I came up with.

How to Make Spicy Fermented Eggs


  • 6 hard-boiled eggs
  • 2 medium jalapenos
  • ½ of a small onion
  • 2 garlic cloves
  • 1-3 Tbs sea salt


  1. Place hard-boiled eggs in a wide-mouthed Mason jar.
  2. Next, slice jalapenos and add them to the jar. If you prefer less spice, remove the seeds before adding them.
  3. Chop your onion into medium dice cuts and place in the jar with the jalapenos and eggs.
  4. Slice your garlic in small to medium pieces and add.
  5. Add salt. I added 2 tablespoons for my recipe, but you can add a little more or less. The more salt you add, the longer it will take to ferment, but if you don’t want your eggs to have a strong salty taste or need less sodium in your diet, you can add a little bit less.
  6. Fill your jar with water at least one inch above your eggs and veggies and give it a light and gentle shake to ensure that the salt is mixed in the water a bit.
  7. Place your Fermentools glass weight on top of your ferments. You may see some jalapeno seeds float to the top of your water; simply skim them out.
  8. Assemble the rest of the fermenting kit. Gasket, stainless steel lid, ring for your Mason jar, stopper and airlock. Fill airlock half way with water.
  9. Allow to ferment for 3-5 days at room temperature.
  10. Once finished fermenting, use a refrigerator safe lid and move to cold storage.

The fun thing about this recipe is you can use chicken eggs, duck eggs, quail eggs. Whatever you have on hand, just adjust the ingredients accordingly.



Some great ways to serve your Spicy Fermented Eggs are:

  • Sliced on a salad
  • Deviled Eggs as a side
  • Cut up in Thousand Island Dressing
  • Diced and added to tuna


Mary is a city girl from L.A who reluctantly married a real life cowboy, gave up the life and career she knew for a simple, rural life in Nebraska. Here they raise three young children, several goats, chickens, ducks, and guineas. They focus on natural living, healthy eating, organization, minimalism, simplicity, and their traditional Catholic faith. Mary blogs at Boots and Hooves Homestead.

Leave a Comment