Description
These Miso-Marinated Eggs are a savory and flavorful snack or meal addition, featuring soft or hard-boiled eggs marinated in a rich blend of miso paste, soy sauce, sugar, garlic, chili, and sesame seeds. Perfect for topping rice bowls, toast, or enjoyed on their own after an easy overnight fridge soak.
Ingredients
Scale
Eggs
- 6 eggs
Marinade
- 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
Instructions
- Prepare the marinade: In a container, combine the miso paste, soy sauce, sugar, and hot water, stirring well until the sugar dissolves completely. Add the sesame seeds, finely sliced red chilli, chopped garlic cloves, and spring onions to the mixture and set the container aside.
- Boil the eggs: Bring a pan of water to a boil on medium heat. Carefully add the eggs and cook them for 6 minutes for soft-boiled eggs, or 9 minutes if you prefer hard yolks.
- Cool the eggs: Once cooked, gently transfer the eggs to a bowl of ice-cold water to stop the cooking process and make peeling easier.
- Peel the eggs: After chilling, peel the eggs carefully so as not to break the soft yolk inside.
- Marinate the eggs: Immediately place the peeled eggs into the prepared marinade, ensuring they are submerged. Place a lid on the container.
- Refrigerate: Store the container in the fridge for at least 6 hours, preferably overnight, to allow the flavors to penetrate the eggs thoroughly.
- Serve and enjoy: Enjoy the miso-marinated eggs with rice bowls, on toast, or added to your favorite meals for an umami-packed boost.
Notes
- For softer yolks, stick to the 6-minute boiling time; for firmer yolks, boil for 9 minutes.
- Ensure eggs are fully cooled in ice water before peeling to avoid damage.
- Marinating for longer than 6 hours intensifies flavor and color of the eggs.
- Use a non-reactive container (glass or plastic) to avoid any reaction with the marinade ingredients.
- These eggs can be stored in the marinade in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
Keywords: miso eggs, marinated eggs, Japanese snack, soft boiled eggs, umami eggs, soy sauce eggs
