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Miso-Braised Eggs with Shallots

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Makes 4 servings 1x

Units Scale

Ingredients

  • 8 large eggs
  • 1 cup (240 g) water
  • 2 tablespoons white (shiro) miso
  • 1 tablespoon black vinegar, plus more as needed
  • 1 tablespoon maple syrup
  • 1 teaspoon light soy sauce
  • 2 tablespoons neutral oil, such as canola or grapeseed, plus more as needed
  • 8 medium shallots (about 1 pound/455 g total), peeled and halved (see note)
  • 4 tablespoons (1/2 stick; 115 g) unsalted butter, cut into small pieces
  • Flaky salt

Instructions

  1. Place the eggs in a saucepan large enough to fit them in a single layer and cover with cold water by 1 inch. Bring to a boil, then reduce the hard to medium-low and simmer (do not boil) for 8 minutes.Meanwhile, prepare an ice water bath.
  2. After exactly 8 minutes, transfer the eggs to the water bath. While the eggs cool, whisk together the water, miso, black vinegar, maple syrup, and soy sauce and set aside.
  3. Heat the oil in a wok or Dutch oven over medium heat until it shimmers. Add the shallots, cut side down, and let them brown deeply, 7 to 9 minutes. Transfer with a slotted spoon to a plate.
  4. When the eggs are cold, peel them. Pat dry with a paper towel.
  5. If the pan is dry, add another splash of oil. Place the whole eggs in the shallot oil and fry, stirring gently and often, until they are golden brown and blistered all over, about 2 minutes. (It is OK if they are not completely uniform, given their round contours.) Transfer the eggs to a bowl.
  6. Cut two or three slits down the length of each egg, stopping just before you reach the yolk. Return the eggs and shallots to the pan and add the miso braising liquid. It should come halfway up the eggs; add a little more water if needed. Add the butter. Bring to a boil, then reduce the heat to low. Cover and simmer over low heat until the shallots are tender and the liquid has reduced to a gravy-like consistency (it should coat the back of a spoon), about 20 minutes.
  7. Uncover and continue braising, stirring and turning the eggs occasionally, until the liquid has reduced further, 10 to 15 minutes.
  8. Add a splash of black vinegar, remove from the heat, and stir. Serve immediately, with a generous sprinkle of flaky salt.

Note: Try to keep a bit of the root end intact so the shallots hold together.

— Excerpted from The Chinese Way by Betty Liu. Copyright © 2024 by Betty Liu. Photographs by Betty Liu. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.