Miso Pickled Eggs

What You'll Need

  • 6 eggs
  • 1 cup rice vinegar
  • 1 Tbs sugar
  • 1/4 cup red miso paste
  • 1/4 cup mirin

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.


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.
hard boil the eggsAllow 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.
prepare brineRemove from heat and add mirin and red miso paste, stirring until a thick, even consistency is reached.
add miso paste
Shell the eggs under running water.
shell hard boiled eggs
Place the hard-boiled eggs in a jar.
put eggs in jar
Pour the miso mixture over the top of eggs.pour brine over eggs If necessary, weight to keep them fully submerged.
add pickling weights
Once cool, cover the eggs and store them in the fridge. Leave for at least 4 days before eating, and use within 4 weeks.


clamp top jarOver to You

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