Dinosaur Eggs (aka Kvass Eggs)
These eggs are such a hit in our house and with whoever tries them.
I served them as part of our Farming Ferment Class at Little Hill Farm a while ago and the colours look amazing as part of a lunch spread and really make a statement.
We sliced them in half so the yellow yolk really contrasted with the Kvass stained egg white and served it along side a Kale salad with creamy cashew dressing.
My youngest is always asking for these in his lunch box so I thought before the school year finishes and you all head off for holidays, I'll share the recipe with you.
I'd love to hear how your family goes with them and what name your children come up with.
Dinosaur Eggs My children call these Dinosaur Eggs so the name has stuck but essentially these little gems of glowing rich purple protein are a probiotic enriched snack. Lactobacilli ,which is prolific in wild fermented cultured foods, like our kvass, is a well known probiotic and gives the eggs a little sour kick that cuts through the richness of the yolks. When left for a couple of days the Kvass deeply stains the egg white leaving a very striking colour. Ingredients
6 pasture raised or organic eggs
1 pinch bicarb soda
250mls Beetroot Kvass,
pinch of salt (optional)
1 TBS Apple Cider Vinegar (optional)
1 bay leaf (optional)
Method Gently boil the eggs in a saucepan of water with a pinch of bicarb in the water.
Older eggs work better for this recipe as they will peel more easily leaving you with a silkier looking egg. Cool the eggs in cold water and leave until cold. Peel the shell carefully off all the eggs and place them into a large jar.
Pour the Beetroot Kvass over the eggs, add the optional ingredients, if using. Store in the fridge for 3 days, gently shaking the jar daily to ensure the eggs are evenly covered.
Enjoy sliced on salads, sandwiches, as a snack or part of a colourful nibbles plate.