Name: Miso-Marinated Eggs Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 6 h 19 min
Cuisine: Japanese
Ingredients: 6 eggs; 1 1/2 tbsp miso paste (or 2 Itsu miso easy sachets); 6 tbsp soy sauce; 2 tbsp sugar; 250 ml hot water; 1 tbsp sesame seeds; 1 red chilli, finely sliced; 3 garlic cloves, finely chopped; 4 spring onions, finely chopped

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Introduction

Miso-marinated eggs are a flavorful twist on the classic soft or hard-boiled egg, infused with rich umami from miso and soy sauce. These eggs make a perfect snack, salad topping, or addition to any meal that needs a savory boost.

A bowl filled with white rice as the bottom layer, mixed with small pieces of red and green chopped vegetables scattered on top. On the rice sits a halved soft-boiled egg with glossy, bright orange yolks and creamy white edges. Black sesame seeds are sprinkled over the egg halves and rice, adding contrast. The bowl is white with a greenish texture inside, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 eggs
1 1/2 tbsp miso paste (or 2 itsu miso easy sachets)

6 tbsp soy sauce
2 tbsp sugar

250ml hot water
1 tbsp sesame seeds

1 red chilli, finely sliced
3 garlic cloves, finely chopped
4 spring onions, finely chopped

Instructions

Step 1: In a container, combine the miso paste, soy sauce, sugar, and hot water. Stir well until the sugar has completely dissolved.
Step 2: Add the sesame seeds, sliced red chilli, chopped garlic, and spring onions to the marinade. Mix and set the container aside.
Step 3: Bring a pan of water to a boil over medium heat. Gently add the eggs and boil for 6 minutes for soft-boiled or 9 minutes for hard yolks.

Step 4: When the timer goes off, transfer the eggs to a bowl of ice-cold water to stop the cooking process.
Step 5: Carefully peel the eggs and immediately place them into the marinade container.
Step 6: Cover the container with a lid and refrigerate for at least 6 hours to let the flavors develop.

Step 7: Serve these flavorful eggs with rice, on toast, or alongside your favorite dishes for an extra savory touch.

Tips & Variations

For a milder flavor, reduce the amount of soy sauce or chillies in the marinade.
Try adding a splash of mirin or rice vinegar for a slightly tangy twist.

Use white or yellow miso for different depths of flavor—white miso is sweeter and lighter, while yellow is more robust.
Marinate the eggs overnight for a stronger taste, but avoid more than 24 hours to prevent overly salty eggs.

Storage

Store miso-marinated eggs in their marinade in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. Reheat gently if desired, but these eggs are often enjoyed cold or at room temperature.

How to Serve

A speckled ceramic bowl filled with a dark brown broth contains four smooth, pale beige eggs evenly spaced. The broth is sprinkled with many small black sesame seeds and small pieces of red and green vegetables, adding splashes of color and texture across the surface. The bowl sits on a white marbled texture background, highlighting the colors in the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso paste for this recipe?

Yes, you can use white, yellow, or red miso paste depending on your taste preference. White miso is sweeter and milder, while red miso has a stronger, saltier flavor.

How long can I marinate the eggs?

At least 6 hours is needed to develop good flavor, but marinating them overnight (up to 24 hours) will make the taste more intense. Beyond that, the eggs can become too salty and overly firm.