Ingredients

• 8-10 eggs
• 400mL vinegar (white wine, apple cider, white, …)
• 100mL+ water
• 100g sugar
• 1/2 tbsp salt
• spices

Hot Szechuan Eggs

• 2 tbsp shaoxing wine
• 1 tbsp szechuan peppercorns
• 1/2 tbsp kochugaru (ground korean red pepper)
• 1 tsp five spice
• 2 garlic cloves, crushed

Curry

• 1 tbsp mild japanese curry powder
• 2 garlic cloves, crushed
• 1/2 tbsp grated ginger
• (optional) 1/2 small apple, sliced

Bae Beet

• 1/2 tbsp black peppercorns
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 small beet, peeled and sliced
• some finely sliced red onion

Recommended with apple cider vinegar

Instructions

1. Sterilize a 1L glass jar
2. Prepare the brine
3. Mix vinegar, 150mL water, sugar, and spices in a sauce pan
4. Bring to a slow simmer, making sure the sugar dissolves
5. Remove from heat and set aside
6. Hard-boil the eggs and then shell them
7. Add eggs to sterilized jar and pour brine over

• (optional) Strain any large pieces (eg., beet or apple)

5. Fill jar with boiled water if space remains
6. Close jar and set aside in a cool, dark place for 2-12 weeks

• Once opened, keep refridgerated and eat within 2 weeks