SUBSTITUTING EGGS RECIPES

Steps:

• Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 7 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.
• Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least 1 hour.
• To serve, drain eggs, quarter, and sprinkle with sesame seeds if desired.
• Do Ahead: Eggs can be marinated 2 days ahead. Cover and chill.

Steps:

• Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
• Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
• Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
• Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
• Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
• Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
• Pickled eggs should last 3-4 months in the refrigerator.