Bring the vegetable stock, turmeric, and salt to a simmer.
Turn off the heat and allow to come down in temperature until steam is barely visible.
Add the thyme, bay leafs, and lemon zest, and allow to cool entirely before adding the vinegars. Reserve in refrigerator.
1/2 cup white wine vinegar
3 cups water
1 tbsp salt
prepared ice bath
Take six eggs (you’ll want extra) and place them in a pot of boiling water with vinegar and salt for 7 minutes.
Remove and place into the ice bath to stop the cooking.
Once chilled, remove eggs from ice bath.
For eggs with a “cracked” appearance: crack the shell in large indentations, causing small gaps to form in the shell. While marinating, the brine will color along the exposed whites in between the cracks in the shell.This process takes a minimum of 24-48 hours
Alternatively, for a “golden” egg: remove the shell entirely and place in the brine directly. Allow to marinate for 12 hours+, or until the eggs are the desired shade of yellow.
Heirloom Tomato Salad (per serving)
5 clementine tomatoes
5 yellow grape tomatoes
5 sun gold tomatoes
5 super sweet 100 tomatoes
2 baby green tomatoes
(or an assortment of cherry tomatoes found at your local farmers market)