Miso-Pickled Eggs

Directions

1. 1
   Fill a bowl with ice water.
2. 2
   Bring a saucepan of water to a boil.
3. 3
   Using a slotted spoon, lower the eggs into the water.
4. 4
   Simmer the eggs over moderately high heat for 9 minutes.
5. 5
   Transfer the eggs to the ice bath to cool completely.
6. 6
   Drain and peel the eggs.
7. 7
   Working with 1 egg at a time and with lightly dampened hands, spread 2 tablespoons of the miso in the palm of one hand and set the egg in the middle.
8. 8
   Fold the miso around the egg, spreading it to cover the egg entirely.
9. 9
   Carefully transfer the egg to a large, sturdy resealable plastic bag.
10. 10
    Repeat with the remaining miso and eggs.
11. 11
    Refrigerate the eggs for 4 hours.
12. 12
    Wipe the miso off of the eggs; save the miso for another pickling.
13. 13
    Serve the eggs or refrigerate for up to 3 days.