Soy Miso Marinated Eggs

Soy Miso Marinated Eggs Recipe I’ve been on this egg-trend lately, where I keep testing different ways to prep eggs, and some days I make them soft and jammy, other days I lean toward something closer to marinated quail eggs. Honestly, it’s been fun in that quiet, inexpensive, comforting way that cooking sometimes surprises you […]

📝 Ingredients

• 4 medium boiled eggs
• tamari
• 1/2 cup low-sodium soy sauce
• tamari
• 2 tbsp rice vinegar
• 1 tsp coconut sugar (or raw cane)
• 1/4 cup warm water (for mixing)
• 2 tsp white miso paste (dissolve in the warm water first)
• yellow miso
• 1/2 tsp toasted sesame oil (optional but recommended)
• 1 garlic clove, smashed
• 1 scallion, chopped (on a bias/angle)

👨‍🍳 Instructions

1. 1Whisk warm water and miso until smooth.
2. 2Add soy sauce, rice vinegar, sugar, sesame oil, garlic, scallion, and ginger to a container. Note: I like to use taller containers because it is easier to fully submerge the eggs without having to add more marinade.
3. 3Place peeled medium-boiled eggs in a jar and submerge fully. **Pat them dry before adding them to the marinade if they are wet on the outside.**
4. 4Cover in an airtight container, and refrigerate at least 8 hours or overnight.
5. 5These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs. Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.