When I came across this recipe on CookThink, I thought it looked a little weird. Miso, egg and lemon don’t really seem like a natural combo. I had everything needed lying around, however, so I thought I would give it a try–and since I am posting here, it clearly was tasty. Miso and lemon actually go really well together and also cut perfectly through the richness of the egg yolk. Soft boiled eggs on the other hand are a pain in the butt. They are tough to peel without mushing up the egg. I think I must have done something wrong. I tried this recipe a second time with poached eggs and it was a thousand times easier than with soft boiled eggs and tasted just as good. I substituted chives for cilantro and used a red chile instead of a serrano, I had to go with what I had on hand, but it still turned out great.
Soft Boiled Eggs with Miso, Lemon Dressing
- 4 eggs
- 1 tablespoon tahini
- 2 tablespoons sweet white miso
- 1 tablespoon fresh lemon juice
- 1/4 serrano chile, thinly sliced
- 1/4 cup water
- 1/4 cup cilantro leaves
- Put the eggs in a saucepan and add enough cold water to cover them. Bring the water to a boil, then reduce to a gentle simmer and cook the eggs for 5 minutes. Immediately drain them and immerse them in ice water for 5 minutes.
- Meanwhile, combine the tahini, miso, lemon juice, serrano and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
- Carefully peel the eggs. Cut them in half and arrange them on a plate. Drizzle the sauce over them and sprinkle with a few torn cilantro leaves.