I’m leaving for Miami really soon and I’m so excited to escape the cold weather. One would assume that since I live in the South, it wouldn’t be that cold but it is. Obviously we’re not experiencing snow or anything outrageous but the temperatures are low enough to make me crave a quick getaway. I will say though, just a few days ago it was 70+ degrees outside and it was pretty perfect. So maybe I can’t complain too much. Whenever the cold temps arrive, there’s nothing I love more than to sit at home and watch Netflix. My last obsession was ‘Salt Fat Acid Heat’. That’s where the miso cured eggs come into play.
OK so eggs. How do we feel about them? I feel like most people either love or hate eggs but I’m a little bit in the middle. Here’s how I like my eggs: scrambled (throw some cheese in there and I love them even more), fried (hard) and fried over-easy (sometimes). I usually like over-easy eggs only if it’s served on top of something else. I’ve always been very wary of runny egg yolk though I’ve been trying to experiment a bit more lately.
Boiled eggs were definitely not on my list of ‘how I eat eggs’. I do remember eating them when I was younger, sprinkled with tons of salt and pepper. Then I grew out of it; I’ve never eaten a hard-boiled egg since. I’ve never even made them at home; John does sometimes, though, and I politely pass. I’m here to tell you folks, if you feel the same as I do when it comes to eggs, your viewpoint can maybe be changed with these miso cured eggs.
‘Salt Fat Acid Heat’: Miso cured eggs
OK let’s start at the beginning: miso is delicious. You should keep some in the fridge and use it for cooking all the things (like soup or this recipe). Second, if you haven’t watched ‘Salt Fat Acid Heat’, you should (or read the best-selling book). In the book (and the show) Samin Nosrat, the author, discusses how there are only four basic elements to making delicious food. Yep, you guessed it: salt, fat, acid and heat.
In the show, you see just how excited Samin is when she cooks and tastes food. It seriously brought me so much joy. In the salt section of the show, she makes miso cured eggs. Even though I sometimes hate eggs, this dish piqued my interest. I saw the eggs on my TV screen and immediately pushed all of my egg concerns out-of-the-way. I’m so glad I tried these miso cured eggs and I think you’ll be glad you tried them too. The first bite packs so much flavor it’s unbelievable.
Let’s get it.
Ingredients
- 6 large eggs at room temperature
- 1½ cups miso
- Five spice powder
Instructions
- Bring a pot of water to a boil over high heat then lower eggs into boiling water. Cover and cook for 8 minutes.
- Place a medium-sized mixing bowl in the sink and fill with cold water. When the eggs are done cooking, plunge the eggs into the bowl of cold water in the sink. Run a continuous stream of cold water until the eggs are cool.
- Once the eggs are cooled, scoop them out of the water, and dry them off with a kitchen towel. Carefully tap each egg against the kitchen counter (be careful) and peel carefully.
- With lightly dampened eggs (and working with 1 egg at a time), spread 4 tablespoons of miso in the palm of one hand and set the egg in the middle. Fold miso around the egg, spreading it to cover the egg entirely. Transfer the eggs to a large, resealable plastic bag. Repeat with remaining eggs and refrigerate for 4 hours.
- After 4 hours, remove the miso from the eggs (you can reuse it if you want). Cut the eggs in half lengthwise and sprinkle five spice powder on top.
