Miso-Pickled Eggs

1. 1

   Fill a bowl with ice water.

2. 2

   Bring a saucepan of water to a boil.

3. 3

   Using a slotted spoon, lower the eggs into the water.

4. 4

   Simmer the eggs over moderately high heat for 9 minutes.

5. 5

   Transfer the eggs to the ice bath to cool completely.

6. 6

   Drain and peel the eggs.

7. 7

   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.

8. 8

   Fold the miso around the egg, spreading it to cover the egg entirely.

9. 9

   Carefully transfer the egg to a large, sturdy resealable plastic bag.

10. 10

    Repeat with the remaining miso and eggs.

11. 11

    Refrigerate the eggs for 4 hours.

12. 12

    Wipe the miso off of the eggs; save the miso for another pickling.

13. 13

    Serve the eggs or refrigerate for up to 3 days.

No additional tips available.