Miso-Mirin Soft-Boiled Eggs with Scallion Oil

These eggs are a proper project worth making. A jammy, custardy yolk wrapped in a lacquered shell of white miso, mirin, and a whisper of rice vinegar, then finished with a pool of hot scallion oil that goes fragrant and sizzling the second it hits the bowl. The marinade does the heavy lifting overnight, so by the time you're ready to eat, the eggs are deeply savory and just a little sweet, with that funk that only miso can give. Crack one open and the yolk practically glows. They're brilliant on rice, tucked into a ramen bowl, sliced over noodles, or eaten cold over the sink at midnight with no regrets.

Ingredients

  • 5 large eggs
  • 3 tbsp white miso paste
  • 3 tbsp mirin
  • 2 tbsp coconut aminos
  • 1 tsp rice vinegar
  • 6 scallions, thinly sliced
  • 1/4 cup neutral oil
  • 1 tsp toasted sesame oil
  • 1 tsp ginger, freshly grated
  • 2 cloves garlic, minced
  • 1/2 tsp chilli flakes
  • 1 tsp toasted sesame seeds

Instructions

  1. Bring a medium saucepan of water to a rolling boil over high heat. Once boiling, lower 5 large eggs gently into the water with a slotted spoon. Set a timer for exactly 7 minutes. Meanwhile, fill a large bowl with cold water and a generous handful of ice and keep it close.
  2. The second the timer goes off, lift the eggs out with the slotted spoon and drop them straight into the ice bath. Leave them there for at least 10 minutes. This stops the cook dead and makes peeling much easier.
  3. While the eggs are chilling, make the marinade. Mince 2 cloves garlic and grate 1 tsp fresh ginger (a fine grater or microplane works perfectly). In a small mixing bowl, whisk together 3 tbsp white miso paste, 3 tbsp mirin, 2 tbsp coconut aminos, 1 tsp rice vinegar, the minced garlic, and the grated ginger until the miso is fully dissolved and you have a smooth, pourable marinade.
  4. Peel the chilled eggs. Tap each one gently all over on the countertop, then peel under a trickle of cold water. Don't stress if a little white comes away, the marinade will cover any rough patches. Pat them dry.
  5. Put the peeled eggs into a zip-lock bag or a snug container. Pour the marinade over them and turn to coat. Seal and refrigerate for at least 8 hours, or up to 24 hours. Turn the bag or give the container a swirl every few hours if you think of it, though it's not critical. The longer they sit, the deeper the flavour.
  6. When you're ready to serve, make the scallion oil. Thinly slice 6 scallions, keeping the white and light green parts separate from the darker green tops. You'll use the green tops in the oil, and the white parts as a fresh garnish.
  7. Pour 1/4 cup neutral oil into a small saucepan or small skillet and set it over medium heat. After about 2 minutes the oil will start to shimmer. Add the dark green scallion slices and 1/2 tsp chilli flakes. They'll sizzle immediately and smell amazing. Cook for 30 to 45 seconds, stirring once, until the scallions are wilted and just starting to go slightly golden at the edges. Pull the pan off the heat and stir in 1 tsp toasted sesame oil. Pour into a small bowl and let it cool for a couple of minutes.
  8. Lift the eggs from the marinade and slice each one in half lengthways with a sharp knife. The yolk should be a vivid orange-gold and jammy all the way through. Arrange the halves cut side up on a plate or in a bowl. Spoon the scallion oil generously over and around them. Scatter the reserved white scallion slices and 1 tsp toasted sesame seeds on top.