Ingredients:

  • 6 large eggs
  • Ice water bath
  • 1 cup (240 ml) white vinegar (5% acidity)
  • 1/2 cup (120 ml) water
  • 2 tablespoons (30 ml) Sriracha hot sauce
  • 1 tablespoon (15 ml) sugar
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black peppercorns
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 1 clove garlic, smashed

Instructions:

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice water bath. Once cooled, peel the eggs carefully.
  3. In a separate saucepan, combine vinegar, water, Sriracha, sugar, salt, peppercorns, red pepper flakes (if using), and garlic. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved.
  4. Place the peeled eggs in a clean jar or container. Pour the hot brine over the eggs, ensuring they are completely submerged.
  5. Allow the jar to cool slightly, then seal with a tight-fitting lid. Refrigerate for at least 2 hours, but preferably overnight, for the flavors to meld. These can be kept in the fridge for up to 2 weeks.