Updated: Apr 25, 2022
Who is a miso & egg lover????
I have a ramen soft boiled egg recipe in a separate post. When you want to add in more variety other than the standard soy sauce based eggs, please give it a try!!!
I love to use this on top of cold noodles just like in the picture!
Please let me know which one you like in the comments section of my YouTube channel!
<Yield> 4 servings
<Cook time> 10 minutes
1 tablespoon vinegar
4 tablespoons yellow miso
4 tablespoons Mirin
1. Boil just enough water to cover all the eggs. Let the eggs come to room temperature. Make a crack on the thicker bottom part of the egg. This will help to peel the shell later on.
2. Add the vinegar into the water. Vinegar helps to harden the egg whites. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water. Bring it back to a boil again. During the first minute keep making a swirl to keep the egg yolks centered. Boil for another 5 minutes. The total cooking time will be 6 minutes.
3. Next, make the miso mixture. Microwave the mirin for 40 seconds at 600w uncovered. Since mirin contains alcohol, microwaving it first will allow the alcohol to evaporate. Add in the miso and combine them well. Set it aside.
4. Transfer the cooked eggs into an ice bath and leave it for 5 minutes. Start peeling the shell from the thicker part since there is an air pocket. Running it under tap water will also help to peel the shell smoothly.
5. Make a bed of miso by spreading it on a single sheet of plastic wrap. Place all the eggs on top. Wrap it up and twist them together. Make sure the entire surface of every egg is equally coated with the mixture. Let it sit in the fridge for at least 6 hours. Now it's ready to serve!
The egg yolks will get denser and thicker as time goes on.
You can also add in grated garlic into the miso mixture if you are a garlic lover!
Store them in an air-tight container in the fridge for up to 5 days.
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