“Brinner” Jalapeño-Soy Eggs

Prep Time 5 mins

Cook Time 48 hrs

Total Time 48 hrs 5 mins

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

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

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

1
Whisk: Combine all liquid ingredients and spices in a container or Ziploc bag.
2
Submerge: Add your peeled, hard-boiled eggs. Ensure they are fully covered.
3
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.
4
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.

Read it online: https://brinnerbites.com/recipe/brinner-jalapeno-soy-eggs/