Flavor Profile: Savory, umami-rich, and slightly sweet, inspired by Japanese ramen eggs.

Ingredients:

• 10–12 large hard-boiled eggs, peeled (soft-boiled for 6–7 minutes if you prefer a jammy yolk)
• ¾ cup soy sauce (low-sodium preferred)
• ½ cup water
• ¼ cup mirin (or 2 tbsp sugar dissolved in ¼ cup warm water)
• ¼ cup sake (optional, or substitute with water)
• 2 cloves garlic, smashed
• 1-inch piece of ginger, sliced
• 1 green onion, chopped (optional)
• 1 tsp sesame oil (optional, for extra depth)

Instructions:

1. Make the marinade: In a saucepan, combine soy sauce, water, mirin, sake (if using), garlic, ginger, and green onion. Bring to a simmer over low heat for 5 minutes, then remove from heat. Stir in sesame oil if using. Let cool completely.
2. Pack the jar: Gently place the peeled eggs in a clean quart-sized mason jar.
3. Add marinade: Pour the cooled marinade over the eggs, ensuring they’re fully submerged. If needed, place a small piece of parchment paper or a clean weight (like a small glass ramekin) on top to keep eggs submerged.
4. Seal and refrigerate: Seal the jar and refrigerate for 12–24 hours for light flavor, or up to 3 days for deeper umami. These eggs are best consumed within 1 week.
5. Serve: Perfect as a ramen topping, with rice, or as a savory snack.

Notes: For a softer yolk, boil eggs for 6–7 minutes and cool in an ice bath before peeling. The marinade can be reused once; strain and store in the fridge for another batch.

Flavor Profile: Tangy, herbaceous, and garlicky with a classic pickle vibe.
Ingredients:

• 10–12 large hard-boiled eggs, peeled
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1 tbsp fresh dill (or 1 tsp dried dill)
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 small onion, thinly sliced (optional)
• 1 bay leaf
  
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Instructions:

1. Prepare the brine: In a saucepan, combine vinegar, water, salt, and sugar. Heat over medium, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
   
2. Pack the jar: Place garlic, dill, peppercorns, mustard seeds, onion (if using), and bay leaf in the bottom of a clean quart-sized mason jar. Gently add the peeled hard-boiled eggs, packing them snugly but not crushing them.
3. Add brine: Pour the warm brine over the eggs, ensuring they’re fully submerged. Leave about ½ inch of headspace at the top.
4. Seal and refrigerate: Wipe the jar rim, seal with a lid, and let cool to room temperature. Refrigerate for at least 3 days for mild flavor, or up to 1 week for stronger pickling. Eggs will keep for about 1 month in the fridge.
5. Serve: Enjoy as a snack, on toast, or sliced in salads.

Notes: Shake the jar gently every couple of days to distribute flavors. For a spicier kick, add a sliced jalapeño or ½ tsp red pepper flakes.

I just made these, and I admit, I ate almost the whole pan full of them. They are Parmesan Broiled Tomatoes. The recipe I found said to use Roma’s, but I only had a few ripe, so I used my beefsteak tomatoes 🍅 sliced in thirds. The recipe is simple,

Tomatoes cut in half or thirds depending on their size
1/2 cup crushed saltine crackers
1/2 cup cheese (I used a combo of Parmesan and shredded queso)
1 tsp garlic salt (+/- to taste)
1/4 cup olive oil

Combine everything but the tomatoes in a bowl, mix well. Place tomato halves (cut side up) on a baking sheet. Top each tomato half with mixture, broil for 3-5 minutes. Keep an eye on them, it can burn quickly if you get distracted. ENJOY!!!