Miso Tamago (Miso Marinated Eggs)

misoeggs1.jpg

Joining the list of delicious things to do with the humble hardboiled egg alongside soy sauce eggs and lazy easy tea eggs, are these delicately beige, utterly delicious eggs marinated in miso. They don’t have the burnished brown color of soy sauce eggs, but are just as, if not more, delicious. And they get tastier the longer you let them marinate.

They are very easy to make, if a bit messy. They last in the refrigerator for up to a week, so are a nice staple to have and eat over the course of a few days.

Good miso is expensive, so this recipe uses as little miso as possible while still doing the job.

Recipe: Miso tamago (Miso marinated eggs)

Amounts are given per egg. I like to do half a dozen at a time.

  • 1 hardboiled egg, peeled
  • 2 Tbs. miso of your choice (I would recommend a mild white miso; a red salty miso will make the eggs taste a lot stronger)
  • 1 tsp. maple syrup

Mix the miso and maple syrup together very well to form a smooth paste. Spread the paste over the middle of a piece of cling film/plastic wrap that is big enough to wrap the egg in.

Put the egg in the middle of the cling film, and wrap it around the egg. Twist the plastic shut at the top, and gently squish the miso so that is completely covering the egg.

misoeggsstep1.jpg

Put the wrapped eggs in a plastic container, and leave for at least 5 hours and up to a week in the refrigerator.

misoeggsstep2.jpg

When you are ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige. The surface will be covered with a bit of miso. You can leave this on, or wipe it off gently for aesthetic reasons if you like.

misoeggsstep3.jpg

You can use the miso eggs as-is without any additional flavoring. Here is half of one nestled in a bento box. Note how the miso marinade has penetrated the egg.

misoeggs2.jpg

You can also make interesting egg salad with miso eggs, with a subtle miso flavor. Go easy on the mayonnaise, since the eggs are already a bit salty.

Eggs, they are good for you now.

Recent announcements by the health police have declared that eggs are actually pretty good for you, and are not heart-attack bombs they were previously said to be. Don’t you wish they’d make up their minds about these things once and for all?

For more bento recipes, ideas and tips, subscribe to Just Bento via your newsreader or by email (more about subscriptions).

And visit our sister site, Just Hungry for great Japanese home recipes and more.

27 comments

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

lovely eggiwegs

This looks like a mini project for the weekend. I love all the ideas for make-ahead bento items. Regarding indecision about egg nutrition, I never paid any attention. Eating too much of any food can be bad for you. Thanks for the article link, very interesting!

Re: Miso Tamago (Miso Marinated Eggs)

Those look really good. I love miso, especially really good miso.

Re: Miso Tamago (Miso Marinated Eggs)

are the eggs marinated without their shells? I cant tell?

Re: Miso Tamago (Miso Marinated Eggs)

Yes.

Re: Miso Tamago (Miso Marinated Eggs)

Do you cover the eggs with miso while they're still warm, or do you let them cool in the refrigerator first?

Re: Miso Tamago (Miso Marinated Eggs)

Well, the way I boil and then peel eggs (cooling them fast under cold running water, letting them sit a while, then peeling) means that the eggs are cold by the time they are wrapped in the miso, so - the eggs are cold :)

Re: Miso Tamago (Miso Marinated Eggs)

hi maki. can you suggest a substitute for maple syrup?

Re: Miso Tamago (Miso Marinated Eggs)

You can use honey, golden syrup, or just a bit of brown sugar.

Re: Miso Tamago (Miso Marinated Eggs)

Agave nectar would also be a good substitute, but you might have to reduce the amount to control the sweetness.

Re: Miso Tamago (Miso Marinated Eggs)

Hi, I use mirin instead of maple syrup... Is it okay?

Re: Miso Tamago (Miso Marinated Eggs)

Uncooked mirin is rather alcoholic. Dark brown sugar may be a better substitute.

Re: Miso Tamago (Miso Marinated Eggs)

Egg ? Miso ? Fridge stapple ?
Sounds interesting ! I usually skip hardboiled eggs in my bento because they don't keep that well, but I definitely love miso marinades of all sorts, so I'll try this very soon I think. All the better if they can become a fridge staple !

(Plus, their pastel colours make them look very pretty.)

Re: Miso Tamago (Miso Marinated Eggs)

On Saturday I will be viewing Oscar nominated movies all day (poor me ;)
I just made some of these miso tamago to bring along. I'm really exited about how they'll turn out!

:)

Re: Miso Tamago (Miso Marinated Eggs)

I love your website, especially the joubisai section. I am learning so much -- this bento noob just realized that she can do so much more with hardboiled eggs (other than dyeing them pink) >.< Will make tea eggs and miso eggs this weekend according to your recipes! Thank you so much for an informative site. :)

Re: Miso Tamago (Miso Marinated Eggs)

I had those the other day, using red miso, as that was what I had at hand, and loved the taste. I'm definitely going to make them again.

Re: Miso Tamago (Miso Marinated Eggs)

I had those the other day, using red miso, as that was what I had at hand, and loved the taste. I'm definitely going to make them again.

Yummy!

I love these! Even though I forgot to put the syrup in. Well, I couldn't find Miso at my local store, so I used this "instant Miso soup" that comes in a bottle, so I suppose it's a totally different recipe now. Still tastes wonderful! "Lighter" than Shoyu Tamago, and it has that rich Miso flavour, too.

Re: Miso Tamago (Miso Marinated Eggs)

Oh, so delicious! Thanks Maki!

Re: Miso Tamago (Miso Marinated Eggs)

I made these the other day and accidentally overdid the maple syrup (1 tbsp maple to every 2 of white miso). Turned out very sweet and mapley. They were great!

Can anyone suggest any other marinades to try with eggs?

Re: Miso Tamago (Miso Marinated Eggs)

have batch of these marinating in the fridge as we speak, though I used ginseng honey instead of maple. The marinade is REALLY good....I think the ginseng gives it a an unusual tang. We'll have to see how it goes with the egg ina couple days :)

I am so thrilled I found your site!

Re: Miso Tamago (Miso Marinated Eggs)

I've been bringing these for lunch the past few days. I made a salad out of them by mixing a little bit of rice vinegar, sushi vinegar and sesame oil (sometimes hot, sometimes regular) in a separate container - I chop up the eggs and mix the vinegars with some of the leftover miso to make like a faux mayo, and I eat it on some low salt crackers. It's very yummy!

Re: Miso Tamago (Miso Marinated Eggs)

I realize I'm a bit late to the game on this post - I just found this site a month or so ago and have been trying things out.

Is it possible to just have a "tar pool" of the miso/maple base and just push eggs into it? Or will the miso/maple marinade go bad? I tried the eggs in the wrap and they were surprisingly phenomenal (I wasn't sure about the maple but I found that those eggs are almost the best things ever). But I feel like a waste a lot of miso in the wraps and I'm wondering if it could be reusable somehow.

Thanks for your blog! I'm new but I'm seriously liking the concept and recipes!

Re: Miso Tamago (Miso Marinated Eggs)

You can reuse the marinade maybe once, but remember it's on contact with the egg, so it will eventually start to get a bit funky. If you want to not waste the miso on the wrap, try dissolving it in some warm water and using it in a miso soup. I do this sometimes when I am feeling frugal!

Re: Miso Tamago (Miso Marinated Eggs)

I made these and loved them; the rest of the family did not. Now there is more for me!!! I am going to make another batch tomorrow. Thank you so much for this wonderful recipe in your book.

Re: Miso Tamago (Miso Marinated Eggs)

I made one for lunch today! It was supposed to go into a bento, but one thing led to another and it didn't happen.
I made it the night before and left it in the fridge. I packed it, miso and all, in my lunch bag, and ate just after noon. I found it really salty, but not painfully so, so I think next time I'll take it out of the miso before taking it to work.
Also, kleenex is not the best vehicle for wiping off miso!

Re: Miso Tamago (Miso Marinated Eggs)

hi, will try this recipe out. is there a trick to cutting up your hb egg for the zig zag shape or do you just do it brute force with a small paring knife? ok thx

Re: Miso Tamago (Miso Marinated Eggs)

Why have I waited so long to do this? I eat hard boiled eggs most mornings at work. This week, thinking that I was getting a little tired of the same old thing, decided to do the miso marinated, soy sauce, and tea eggs over the course of the week. I did the miso this morning, and it tasted so amazingly good that I think I'll do it all week. It took about 5 minutes last night and about 30 seconds this morning.

Post new comment

The content of this field is kept private and will not be shown publicly.