Miso Pickled Eggs

These eggs, as they pickle, 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 flavor savory snacking. The texture is unusual and wonderful, soft and creamy and dense.

These are magic in a ramen bowl, and they add flair to cheese plates and salads and sandwiches as well. Take them on a picnic to view the spring wildflowers; they travel well.

Adapted from a recipe in Ferment, Pickle, Dry: Ancient Methods, Modern Meals.

Directions

Hard boil the eggs. Lower the eggs gently into the boiling water and cook at a low boil for 8 minutes. Remove from heat 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 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 eggs. If necessary, weight 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.

 

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