MISO-MAR­I­NATED EGGS

Best pre­pared a day in ad­vance

Elle Decoration (South Africa) - - EATS -

• 6 free-range eggs • 30ml red miso paste • 50ml mirin (sweet rice wine) • 250ml wa­ter

Place the eggs in a saucepan and cover with wa­ter. Bring to the boil and cook for 5 min­utes. Al­low to rest for 2 min­utes in the hot wa­ter and then place in cold wa­ter. Peel the eggs while still warm and place in a bowl. Com­bine the miso paste with the mirin and 250ml wa­ter and pour over the eggs. Mar­i­nate for at least 6 hours be­fore serv­ing.

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