These are a favourite to have ready in the fridge, I like to do batches of six at a time. They are a taste sensation.
2 tbsp white miso of your choice (maybe it will be homemade one day!)
1 tsp maple syrup
1 Place your chosen number of eggs into a saucepan and completely submerge them in water. Include a good few centimetres of extra water. Turn the heat to high and wait for the water to boil. As soon as it does, cover the pot with a tightly fitting lid, turn off the heat and set a timer for 10 minutes. After the 10 minutes are up, remove them from the pan with a slotted spoon and cool them off immediately by placing them in very cold water. The cold water bath not only makes them easier to peel, but it also stops the cooking and will prevent a grey ring from appearing around the yolk. Peel the eggs and leave whole.
2 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 or a ziplock bag that’s big enough to wrap the egg in. Put one egg in the middle of the cling film and wrap it around the egg. Twist the plastic shut at the top and squeeze until the miso is completely covering the egg. Place in the fridge for at least five hours but up to one week.
3 When you’re ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige and the surface will be covered with a bit of miso. You can leave this on or wipe it off gently if you prefer.