Spicy Miso Marinated Eggs (Printable Version)

Soft-boiled eggs steeped in a spicy miso marinade for an umami-rich ramen topping or savory snack.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Marinade

02 - 3 tablespoons white miso paste
03 - 3 tablespoons soy sauce
04 - 2 tablespoons mirin
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon chili garlic sauce or sriracha
07 - 1 tablespoon sesame oil
08 - 1 tablespoon granulated sugar
09 - 1/2 cup water
10 - 2 garlic cloves, minced
11 - 1-inch piece fresh ginger, peeled and grated
12 - 1 scallion, thinly sliced

# Directions:

01 - Fill a saucepan with enough water to cover the eggs by about an inch and bring to a gentle rolling boil over medium-high heat.
02 - Using a slotted spoon, gently lower the eggs into the boiling water and cook for 6½ to 7 minutes for soft-set yolks.
03 - While eggs cook, prepare an ice bath by combining cold water and ice in a large bowl.
04 - When the timer finishes, immediately transfer eggs to the ice bath and let sit for at least 5 minutes to stop cooking and ease peeling.
05 - Gently crack and peel the eggs under cool running water, taking care to preserve the white surface for even marination.
06 - Whisk together white miso, soy sauce, mirin, rice vinegar, chili garlic sauce, sesame oil, sugar, water, minced garlic, grated ginger, and sliced scallion until smooth and homogeneous.
07 - Place peeled eggs in a shallow container or resealable bag, pour the marinade over them ensuring they are fully submerged, and press out excess air if using a bag.
08 - Cover and refrigerate for a minimum of 8 hours, preferably overnight, to allow the flavors to penetrate; turn the eggs once or twice if possible for even coloring.
09 - Remove eggs from the marinade, slice in half lengthwise and serve warm atop ramen or chilled as a savory snack; reserve or repurpose leftover marinade for tofu or vegetables.

# Expert Advice:

01 -
  • The spicy miso marinade seeps into every creamy bite, and youll wonder why you ever settled for plain eggs.
  • Its the kind of make-ahead treat that guarantees a little satisfaction in your fridge for days after you make it.
02 -
  • Peeling eggs too soon after the ice bath can lead to torn whites and plenty of frustration.
  • Letting the eggs marinate overnight rather than just a few hours is the secret to fully infused flavor.
03 -
  • If peeling eggs is tricky, roll them gently under your palm after the ice bath to loosen the shells.
  • Whisking the miso thoroughly into the marinade ensures each egg gets a uniform flavor bath.
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