Miso Eggs - Not really a recipe but yummy (Patreon)

I don't think this is technically a recipe, but it's fun and different and yummy if you're a miso and egg fan. Also, super easy. 

I'm getting the kara-age (fried chicken pieces) recipe put together and ready to put up, but before that, I wanted to share this. 

Miso Eggs. They're pretty good for a snack or in an obento. 

1) Boil some eggs to your preferred level of yolk hardness. Cool and peel. Get a nice big gob of miso on a spoon. Do note, if you do this over a piece of saran wrap, it'll make the next step easier. 

※Any miso is fine, dark red, white, or mixed. My area of Japan uses mixed miso a lot. 

2) Gently mold that miso around the egg, creating a snuggly miso body suit of sorts. 

3) Do to all your eggs and cover even more securely in that plastic wrap you had them sitting on. Like so. 

4) Pop in the fridge for 3-4 hours or overnight. 

※I did mine overnight and they were a little too salty. I'm thinking the 3 to 4 hours might be just right. Unless, of course, you like salty and/or feel your blood pressure could use a boost. 

5) Peel off saran wrap and all that wonderful squishy miso. Do save the mis, though, because you can use for anything really. Make more eggs? Sure. I saved it and used it for miso soup. 

The end result looks something like this. 

6) And then when cut, like this. Don't let the light color fool you. Very flavorful.

I'd never had these before, but they were quite good for how little effort it took to make them. I'm past my obento-making days, but would have loved to have put these in had I known about them back in the day. I'm also not a super boiled egg fan, but I'd nosh on these, and I did! 

Thank you, wonderful all of you, XOXO,

New podcast coming soon. Part two of the last one. Also kara-age. 

terrie