The days of hard boiled eggs are over, well at least in my house.
I first made these (under strict instructions!) from my oldest sister who by the way makes an absolute KILLER nicoise salad using these eggs – dankie sus!
Incoming jammy softish yolks, salty buttery miso and tangy thick yogurt. Think Turkish eggs but better.
These eggs make the perfect brunch or breakfast and I would very easily eat this for a light supper too.
I normally make a big batch (about 4 eggs) like this and keep them tucked in the fridge, ready for breakfast (so good with kimchi), lunch (added to salads) and they make a great snack.
If you have not made miso butter before – you are in for a treat! I am thinking of ways I can add this to other things.
The timing is important here at 6 minutes for a medium egg, every second counts so have your timer and ice cold water handy before submerging the eggs in the boiling water.
Serves 2 (easily doubled).