Soft Boiled Eggs With Miso, Lemon And Cilantro
serves 2-4
The bright tartness of the lemon, chile spice and intense umami taste of the miso paste all provide beautiful counterpoints to the richness of the egg.
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
prep: 5 minutes
total: 20 minutes
large pot
colander
small saucepan
whisk
tongs
1. 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.
2. 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.
3. Carefully peel the eggs. Cut them in half and arrange them on a plate. Drizzle over the sauce and sprinkle over a few torn cilantro leaves.
2. 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.
3. Carefully peel the eggs. Cut them in half and arrange them on a plate. Drizzle over the sauce and sprinkle over a few torn cilantro leaves.
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