Ingredients
Scale
- 4 large eggs
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 3 tablespoons water
- chopped green onions, for garnish
- sesame seeds, optional
Instructions
- Start by bringing a pot of water to a rolling boil.
- Gently add your eggs and let them boil for exactly six minutes.
- Transfer the eggs into an ice bath immediately.
- Let the eggs chill for about five minutes.
- In a bowl, whisk together two tablespoons of miso paste, one tablespoon of soy sauce, one tablespoon of mirin (or rice vinegar), and three tablespoons of water until smooth.
- Carefully peel your cooled eggs under running water.
- Once peeled, gently place them in the miso mixture and let them soak for at least one hour in the fridge.
- When ready to serve, remove the eggs from their flavorful bath and slice them in half lengthwise.
- Sprinkle chopped green onions and sesame seeds on top for added flair.
Notes
Store Miso Eggs in airtight containers.
Reheat gently in microwave, covered.
Serve with rice and green onions.
Use fresh eggs for best flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Boil
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Carbohydrates: 2g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg