Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
We never had much use for leftover pickle juice until Sam Crannell tipped us off to an old chef's trick. Now we never toss the brine down the drain; we save it for poaching perfect eggs instead: The vinegary liquid helps the eggs set while lending them a hint of sweetness and garlicky flavor. At his Seattle restaurant, LloydMartin, Crannell pairs his pickle-juice-poached eggs with roasted asparagus, golden garlic croutons, country ham and a bracing honey-mustard vinaigrette. The dish sings of spring, whether you serve it as a classy appetizer at dinner or as an elegant light lunch.
Enter your registered email below!