Why You'll Love It:
Savory, protein-rich snack with a unique umami depth from soy sauce and aromatic spices.
Ingredients (for ~6–8 eggs):
- 6–8 hard-boiled eggs, peeled
- ¾ cup (180 ml) white vinegar
- ¾ cup (180 ml) water
- ½ cup (120 ml) soy sauce
- 1 tablespoon sugar
- 1 tablespoon of The Spice Way Pickling Spice
Instructions:
- Make brine: In a saucepan, combine vinegar, water, soy sauce and sugar. Bring to a boil, then immediately turn off heat.
- Add spices: Stir in pickling spice blend and let cool for 5 minutes (until warm but not hot).
- Pack eggs: Place peeled eggs in a clean 1-quart jar (wide-mouth works best).
- Pour brine: Carefully fill jar with warm spiced liquid, ensuring eggs are completely submerged.
- Cure: Seal and refrigerate for minimum 3–5 days (flavor intensifies over time). The soy sauce creates a rich brown hue and deep umami flavor.
Chef's Tips:
- For easier peeling: Use slightly older eggs and shock in ice water after boiling
- Flavor variations: Add 1 sliced garlic clove or ½ teaspoon red pepper flakes
- Storage: Keeps for up to 3 weeks refrigerated
