Miso Pickled Eggs
As they pickle, these eggs turn beige all the way through to the center yolk, but their mellow color belies an intensity of flavor. Gently acidic from the rice vinegar, the umami-rich miso notes chime in for full savory snacking. The texture is unusual and wonderful, soft and creamy and dense. They are magic in a ramen bowl and add flair to cheese plates, salads and sandwiches. Adapted from a recipe in Ferment, Pickle, Dry: Ancient Methods, Modern Meals.
🍳 Cook: 8 min
Ingredients
| 6 | eggs | |
| 1 cup | 240 ml | rice vinegar |
| 1 tbsp | 15 ml | sugar |
| 1/4 cup | 60 ml | red miso paste |
| 1/4 cup | 60 ml | mirin |
Instructions
- Hard boil the eggs: lower them gently into boiling water and cook at a low boil for 8 minutes. Remove from heat and lift from the water with a slotted spoon. Allow the eggs to cool while you prepare the brine.
- Prepare the miso brine: in a small saucepan over medium heat, combine the vinegar and sugar, stirring until dissolved. Remove from heat and add the mirin and red miso paste, stirring until a thick, even consistency is reached.
- Shell the eggs under running water.
- Place the hard-boiled eggs in a jar. Pour the miso mixture over the top of the eggs. If necessary, weight them to keep them fully submerged.
- Once cool, cover the eggs and store them in the fridge. Leave for at least 4 days before eating, and use within 4 weeks.