・4 pieces (270 g) eggs
・30-40 g miso
1. Put eggs and water to cover into a sauce pan, and bring it to a boil. Once boiled, simmer for 7-8 minutes. Take out the eggs and cool them in water. Then, peel them.
2. Coat the surface of the eggs with miso in a plastic bag and tie the mouth of the bag. Marinate in a fridge for 1-3 days.
3. Cut and serve them.