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12 eggs

1/2 cup water

1 tbsp sea salt

1/4 bonus tsp turmeric

Bring a medium-sized pot of water to a boil over high heat. Using a wide slotted spoon or something similar, gently lower the eggs into boiling water. Boil for 8-9 minutes. Place a medium-sized mixing bowl in the sink and fill with ice water. When the eggs are done cooking, scoop them out of the pot with the slotted spoon and plunge the eggs into the bowl of ice water to cool completely. Once cooled, peel their outer shell and place eggs in a quart jar.

Combine vinegar, water, salt and spices in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let cool. Pour over eggs, cap the jar and refrigerate. Enjoy after at least one week of marinating.


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