Make a Snack-Worthy Hard-Boiled Eggs by Wrapping Them in Miso
In the case of a hard boiled egg, the yolk provides all the flavor. While it is a reliable and readily available source of protein, it is aggressively bland and not fun without the seasoning. Salt (obviously) works well, but if you want to completely add tons of nutty umami to your egg white, you should go for miso.
My absolute and unconditional devotion to paste from fermented soybeans is not a secret , but it never occurred to wrap the eggs in this product until I saw Samin Nosrat does it on salt, fat, acid, heat. (This is indeed a show that continues.) In ” Salt,” Samin meets up with Nancy Singleton Hatisu, and the two of them wrap hard-boiled eggs in miso and then let them hang for four hours before carefully. removing the paste. I’ve tried it myself, and I can confirm that the result is a salty, unusual, flavorful egg that doesn’t require a drop of sodium chloride. If you’re thinking, “Wow, it takes a lot of miso to seal a dozen eggs,” you’re right, but once removed from the eggs, miso can be used for other purposes, so it’s a very cost effective use. …
Miso jerky eggs are pretty good on their own, but I can’t think of a better way to improve your goddamn eggs game , and nothing is more fun at a holiday party like a spiced egg. (Plus they are very pretty, as miso gives the proteins a delicious tan.)