Miso and Soy Sauce Eggs

1. Mix the ingredients for the marinade in a zip-top bag. Add the eggs to the marinade and close the bag, being careful to remove as much air as possible. Place the bag in a steep-sided container (e.g., a pyrex 2-cup measuring cup) and refrigerate until needed, at least 4 hours and up to 1 day. Drain the eggs and keep in a refrigerated airtight container for up to 3 days.

Notes:

1. To boil the eggs: use a slotted spoon or skimmer to very gently add eggs to the bottom of a pan with enough gently boiling water to cover completely. For a custardy (not set) yolk, cook 6½ minutes. For a completely set yolk, cook 8 minutes. Transfer to an ice bath until completely cooled. Gently peel the eggs under running water before adding to the marinade. (The eggs are very fragile, so be patient while peeling.)
2. If you are sensitive to salt or have dietary restrictions on sodium intake, use lower-sodium soy sauce.
3. Awase miso, a combination of red and white miso, works well.