Name: “Brinner” Jalapeño-Soy Eggs
Prep time: 5 min
Cook time: 2 d
Total time: 2 d 5 min
Yield: 4
Ingredients: 4 hard boiled eggs; 1/2 cup Soy Sauce; 1/2 cup Water; 1/4 cup Jalapeño Brine; 2 tbsp Maple Syrup; 3 cloves Garlic, smashed; 1 -inch knob Fresh Ginger, sliced into thin "coins"; 4 -5 Pickled Jalapeño slices

“Brinner” Jalapeño-Soy Eggs

Peeled, hard-boiled eggs undergo a transformation as they soak in a dark, aromatic brine of soy, maple syrup, and spicy jalapeño juice. Infused with smashed garlic and fresh ginger coins, these "cured" eggs develop a deep color and a complex savory-sweet profile, serving as the ultimate high-impact garnish for ramen or a stand-alone smokehouse snack

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Prep Time 5 mins Cook Time 48 hrs Total Time 48 hrs 5 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

4 hard boiled eggs
¹⁄₂ cup Soy Sauce
¹⁄₂ cup Water
¹⁄₄ cup Jalapeño Brine (from the jar)
2 tbsp Maple Syrup
3 cloves Garlic, smashed (cracking them releases the oils)
1 -inch knob Fresh Ginger, sliced into thin "coins"
4 -5 Pickled Jalapeño slices

Instructions

Whisk: Combine all liquid ingredients and spices in a container or Ziploc bag.
Submerge: Add your peeled, hard-boiled eggs. Ensure they are fully covered.
The Towel Trick: If using a container, lay a single paper towel across the surface of the liquid. This pulls the marinade up over the tops of the eggs so they color evenly.
Cure: Let them sit in the fridge for at least 24 hours. Since you have until the 11th, you can even go up to 3 days for a deeper color and a firmer, "cured" texture.

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“Brinner” Jalapeño-Soy Eggs