These Miso-Marinated Eggs are so addictive! They're easy to make and are hands down my new favourite way of preparing eggs!
Why You'll Love This Recipe
- Quick & Easy - these Miso-Marinated Eggs only require a handful of ingredients. You simply boil your eggs for as long as you fancy (I like mine to have a soft centre so I cook mine for 6 minutes, but if you like a hard-boiled egg, then cook them for 9 minutes), peel them, and place them into your marinade. Store them in the fridge for at least 6 hours and then voila, you've got yourself the most flavoursome eggs!
- My New Favourite Way of Preparing Eggs - yes, you heard me correctly, this is my new favourite way of preparing eggs because the result is golden! They're the perfect weekday lunch or weeknight dinner, simply serve the eggs with rice and you've got yourself a super simple and delicious meal!
Ingredients To Make These Miso-Marinated Eggs
Firstly, you'll need some eggs. You can cook as many as you like but I prepared 6. Once you've boiled them for 6 minutes (for a soft centre), simply set them in cold water and peel them.
For The Marinade:
- Miso paste (I used itsu miso easy sachets)
- Light soy sauce
- Water (hot so that it dissolves the sugar)
- Sesame seeds
- Spring onion
All you have to do is place them all into a container, give it a good mix, and then add in your eggs!
How To Make Miso-Marinated Eggs
Step 1 - The Marinade
- In a medium-sized container, add in all of your marinade ingredients: miso, soy sauce, sugar, hot water, sesame seeds, red chilli, garlic, and spring onion.
- Give everything a good mix until the sugar has disintegrated, then set it aside to cool.
Step 2 - Boil Your Eggs
- Place a pan of boiling water onto high heat and add in your eggs.
- For a jammy yolk, set a timer for 6 minutes. If you like your eggs hard, then keep them in for a further 3 minutes.
- Once your timer has gone off, remove your eggs and place them into a bowl of ice-cold water.
- Peel your eggs.
Step 3 - Marinate Your Eggs
- Simply place your eggs into your marinade mixture.
- Place the air-tight container into your fridge for at least 6 hours.
- Then serve up and enjoy with some sticky rice, or on toast, or with anything...!
More Quick & Easy Recipes
If you’re looking for an easy and vegetarian dinner, look no further! This Vegetable Thukpa (Tibetan Noodle Soup) is a delicious noodle soup that only takes 15 minutes to make.
You’ve probably heard of the Indo-Chinese dish Chilli Paneer, well this is my Chilli Halloumi and it puts a Mediterranean twist on it. My friends and family love it, so I hope you enjoy it too!
- 6 eggs
For The Marinade
- 1 ½ tablespoon miso paste (or 2 itsu miso'easy sachets)
- 6 tablespoon soy sauce
- 2 tablespoon sugar
- 250ml hot water
- 1 tablespoon sesame seeds
- 1 red chilli, finely sliced
- 3 garlic cloves, finely chopped
- 4 spring onions, finely chopped
- In a container, combine your miso, soy sauce, sugar, and hot water. Give it a good mix until the sugar is dissolved.
- Add in the rest of your marinade ingredients and set the container aside.
- Place a pan of boiling water on medium heat. Add in your eggs and set a timer for 6 minutes for soft-boiled eggs. If you'd like hard yolks, set it for 9 minutes.
- Once your timer is up, gently remove your eggs and place them into a bowl of ice-cold water.
- Peel your eggs and place them straight into your marinade container.
- Place a lid onto your container and store them in the fridge for at least 6 hours.
- Enjoy with a bowl of rice, on toast, or with any kind of meal really, they're delicious!