Hack of the Day: Zero-Effort Kimchi Pickled Eggs
Here's how you make pickled eggs, Korean-style
Thanks to the recent explosive popularity of The Only Recipe For Pickled Eggs You Will Ever Need, I can't get my mind off them. It didn't help that a brunch cocktail a couple of weeks ago had a beautiful specimen perched right on top. I figured out a cool hack over the weekend by being lazy two ways. First by eating almost all the kimchi out of the jar and not buying another, and second by being totally unwilling to spend a weekend morning pickling eggs.
Compromise: I boiled a few eggs (here's how) and halved them. Then I added a large splash of rice vinegar and half a teaspoon of sugar to the two or so inches of juice left in the kimchi jar and shook it up to combine. I dropped the egg halves in the jar, shook it again and let it sit in the fridge for the rest of the weekend before using a couple to garnish my Sunday morning salmon donburi (which I realize is Japanese, not Korean). The whites took on an orange tint, the yolks became creamier and more flavorful thanks to the acid and the whole thing just reeked SO GOOD I finished off the jar without replacing it, as is my style.
So if you can boil eggs and finish most of the kimchi, kimchi pickled eggs are right around the corner. Plop them on top of ramen, stuff them in a sandwich with a little Japanese mayo or use them to garnish a rice bowl like I did. They'll stay good (and get more delicious) for a week. No more waiting in an endless line at a restaurant because a simple dish has a posh topping...without naming names.
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