Miso Marinated Soft Boiled Eggs

<span itemprop="name">Miso Marinated Soft Boiled Eggs</span>


  • 6 eggs at room temperature
  • ¼ c water
  • ¼ c sake
  • ¼ c mirin
  • 2 tbsp. miso
  • 2 tbsp. soy sauce
  • 1 tsp. dashi powder


  1. It’s important that your eggs are are room temperature before cooking, you can place the eggs in warm water for a bit to help speed up that process.
  2. To a pot of boiling water add your eggs, turn the heat down to a simmer and cook your eggs for 5-6 minutes or cook them how you usually make soft boiled egg.
  3. Once the eggs are cooked shock them in ice water to stop the cooking process.
  4. While the eggs cooling make the marinade, do this in the container you plan to marinade the eggs in; I recommend a zip top plastic bag. Everything goes in and you can squish the ingredients around until combined into a smooth sauce.
  5. Pell your eggs, add them to the marinade and refrigerate for 3 days, flip the bag over at least once a day. After 3 days they are ready to eat but they should also be removed from the marinade otherwise they have a tendency to get rubbery.

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