Fresh Organic Eggs Recipe

Combine brine ingredients

In a medium saucepan combine 3 cups water, 1 cup distilled white vinegar, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar. Stir to dissolve salt and sugar while cold ingredients are added.

Add aromatics

Add 2 sliced fresh jalapeños (include seeds for more heat), 2 lightly crushed garlic cloves, 1 teaspoon pickling spice, 1 teaspoon black peppercorns and 2 tablespoons cilantro stems to the saucepan.

Heat and infuse

Place the saucepan over medium heat and bring just to a simmer (do not boil vigorously). Warm until salt and sugar are fully dissolved and the brine is aromatic, about 4–6 minutes. Remove from heat.

Finish with lime

Stir in 2 tablespoons fresh lime juice. Allow the brine to cool to room temperature (about 30 minutes). For faster cooling, place the pan in an ice bath.

Cook eggs (for hard-cured texture)

Place 12 fresh organic large eggs in a single layer in a saucepan and add enough cold water to cover by about 1 inch. Bring to a rolling simmer over medium-high heat. Once simmering, lower heat to maintain a gentle boil and cook for 8–9 minutes for fully set yolks with tender whites. (If you prefer slightly creamier yolks, cook 7 minutes.)

Shock and peel

Immediately transfer eggs to a bowl of ice water (use the 3 cups of ice) and chill for at least 10 minutes to stop cooking. Crack and gently peel the eggs under running water, keeping peels and membrane from tearing the whites.

Pack eggs and pour brine

Place peeled eggs in a clean 1-quart (or 1-liter) jar or container. Strain the cooled brine through a fine sieve to remove solids (optional: reserve a few jalapeño slices for garnish). Pour the strained brine over the eggs so they are fully submerged. Add extra sliced jalapeño if you want more heat.

Refrigerate to pickle

Seal the jar and refrigerate. Eggs will take on noticeable jalapeño-lime flavor after 12 hours and will be well-flavored after 48 hours. For best spicy pickled flavor, wait 2–3 days. Keep refrigerated; consume within 2 weeks.

Serve

When ready to serve, remove eggs from brine and slice in half or leave whole. Sprinkle each egg with a pinch (~1 tsp total) of fine sea salt or flaky salt and garnish with 2 tablespoons chopped fresh cilantro and optional extra sliced jalapeño. Serve chilled or at cool room temperature.