Miso-Pickled Eggs

Traditional Japanese eggs pickled in soy sauce were the inspiration for this extraordinarily simple miso version. Author Nancy Singleton Hachisu simply coats hard-cooked eggs in the miso for four hours, then wipes it off. They're tasty on their own, or as a topping for ramen noodles.

Total Time:
40 mins


  • Ice water

  • 6 large eggs

  • 1/4 cup brown rice miso


  1. Fill a bowl with ice water. Bring a saucepan of water to a boil. Using a slotted spoon, lower the eggs into the water. Simmer the eggs over moderately high heat for 9 minutes. Transfer the eggs to the ice bath to cool completely. Drain and peel the eggs.

  2. Working with 1 egg at a time and with lightly dampened hands, spread 2 tablespoons of the miso in the palm of one hand and set the egg in the middle. Fold the miso around the egg, spreading it to cover the egg entirely. Carefully transfer the egg to a large, sturdy resealable plastic bag. Repeat with the remaining miso and eggs. Refrigerate the eggs for 4 hours.

  3. Wipe the miso off of the eggs; save the miso for another pickling. Serve the eggs or refrigerate for up to 3 days.

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