Had a breakthrough recently and have to share. I used some of the newer "gourmet" ultra hot sauces. You hardly need to use much at all but super tasty bold effect. Current fave for eggs is Melinda's ghost. Yes, hot AF but does not linger like many do. Melindas also has a nice garlic note and some veggies plus lactic mash funk in the background.
I am using a Dave Omak style metric by weight method. SUPER accurate and repeatable. WAY easier than it looks but yeah you gotta have a scale...
PER PINT but should scale well
6 medium or large eggs. XL/Jumbos too big.
50/50 vinegar/water. 200ml total so 100ml each. Very little waste.
6% salt of the brine amount so 12g (200*.06)
9% Melindas Ghost so 18g (200*.09)
That's it. Easily the best I ever did in 2-3 years messing with it. OMG super easy to bang out. Picture does not do it justice the color is much more vibrant.
I am using a Dave Omak style metric by weight method. SUPER accurate and repeatable. WAY easier than it looks but yeah you gotta have a scale...
PER PINT but should scale well
6 medium or large eggs. XL/Jumbos too big.
50/50 vinegar/water. 200ml total so 100ml each. Very little waste.
6% salt of the brine amount so 12g (200*.06)
9% Melindas Ghost so 18g (200*.09)
That's it. Easily the best I ever did in 2-3 years messing with it. OMG super easy to bang out. Picture does not do it justice the color is much more vibrant.
