Miso Pickled Eggs or Miso Tamago

 

image

Miso pickled eggs or miso tamago, a savory and delicious addition to your noodle soup bowl.  If you are unfamiliar with miso tamago start with a mild miso paste.  You can then decide to use a stronger miso for your next batch.

image

Thoroughly coat peeled hard boiled eggs with the miso paste and wrap them securely with some plastic wrap.

image

image

Let marinade 3 to 5 hours in the refrigerator.  Or overnight if you like a stronger and saltier flavor.  I marinated mine overnight.

image

Scrape off the miso and rinse your eggs.  You can save your miso for one more batch of miso tamago.  I actually added most of my miso to the huge batch of soup I made.

image

The miso gives your eggs a lovely brown color and a wonderful flavor.

You can add your miso tamago to any kind of soup such as udon or ramen.

image

I made a simple soup with chicken, onions, celery,  carrots and shiitake mushrooms.  I added some of the left over miso for extra flavor.  Since miso tamago is salty I did not use any additional salt.

image

I made a huge pot of the soup and will rotate add ons so I don’t get bored.  Add ons such as grated ginger, roasted sesame oil, or mirin.

If you are adventurous you can try your miso tamago in any other recipe you might use hard boiled eggs such as a savory egg salad or as an add in to potato salad.

Pickling Update

image

Earlier this year I received from my brother this pickling contraption.

image

Unfortunately the instructions were written in Japanese and I don’t read Japanese!

On my first attempts at pickling I thought I was supposed to keep tightening down the little pressure plate.  I kept the veggies really pressed down and the result was uneven flavor because of too much pressure.

Thank goodness for the Internet!  I started my online research and discovered that the goal was just to keep your veggies below the surface of your pickling medium.  Anything above the pickling medium was in danger of rotting or becoming moldy.

Here I just used the pressure plate to keep the stuff submerged.

image

The pickles on the left, the smaller ones, were picked for about five days and were slightly too salty but had a good flavor.  The pickles on the right were pickled for about three days and were perfect and still very crunchy.

The medium was organic black miso.

image

 

Thanks again Sam really enjoying my gift.  Yay pickling contraption!  Great fun!  🍱