Soft Boiled Eggs With Miso, Lemon And Cilantro
December 4th, 2007
It was chilly this morning and there were a few snowflakes flying through the air. I needed a comforting but energizing breakfast. From my fridge, I pulled the following provisions: a carton of eggs, a bunch of cilantro, a lemon, a serrano chile and some miso paste (which I almost always have on hand since it keeps for so long).
Back in September, Kylie Kwong inspired my revelation that the richness of eggs begs for an intensely flavored sauce. How could I make a sauce with miso to drizzle over soft boiled eggs?
I searched for “miso paste” on Cookthink and was reminded how good these udon noodles are. The miso sauce accompanying them seemed perfect for eggs. So I tried the two together and threw in a few thinly sliced chiles to make the sauce more intense.
It worked well — the tart lemon juice, chile spice and intense umami taste of the miso balanced the rich eggs nicely.
December 4th, 2007 at 6:51 pm
This dish is brilliant! I never would have thought to bring these ingredients together. I actually have these things right now and guess what I’m making for breakfast tommorow?!
Great blog, too.
December 5th, 2007 at 2:20 pm
There is something so sexy about a soft boiled egg cut in half! The white of the yolk, the bright yellow, gluey soft yolk, delicious! Add some miso, lemon and cilantro, magnifico!
December 6th, 2007 at 11:39 am
I love boiled eggs - put them in a salad and I’m all over it!
This is delicious, Brys!
December 6th, 2007 at 11:55 am
Great idea, BEAUTIFUL photograph.
December 6th, 2007 at 12:20 pm
This makes my mouth tingle! I love white miso in recipes and the combinations of something acid with tahini and miso sounds like a perfect contrast to the egg yolk. Can’t wait to try it!
December 6th, 2007 at 1:03 pm
oh, this looks so good! Is the tahini a must here? What I can use to substitute it? Thanks for the recipe.
December 6th, 2007 at 1:12 pm
Thanks Ramona and greensgal– hope it was (or will be) good. Thanks for the compliment DoChuck. Mandy: you could substitute almond butter, cashew butter or even peanut butter for the tahini. I’ve tried the sauce with almond butter and it works well.
-Brys
December 7th, 2007 at 12:11 am
Never thought about cooking the eggs with miso sauce,
What a nice combination!
December 7th, 2007 at 10:55 pm
This is a very unusual combination. The cilantro does it for me - I love the stuff.
December 17th, 2007 at 6:13 pm
I believe my husband very seriously misread this recipe.
February 28th, 2008 at 8:37 pm
Can I use this recipe on my blog and eletter? Of course, all rights and appreciation will go to you, and I will link to this site. Please let me know asap!
Thanks - Alison (Whole Gourmet)
March 20th, 2008 at 10:23 pm
[…] When I came across this recipe on CookThink it looked a little weird. Miso, egg and lemon don’t really seem like a natural combo. However I had everything needed lying around 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 ass. They are so tough too peel without mushing up the egg. I think I must have done something wrong. I tried this a second time with poached eggs, 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. […]
May 28th, 2008 at 9:08 am
[…] From: CookThink […]