6 large eggs at room temperature

1½ cups (450 grams) miso

Shichimi togarashi

Bring a medium-sized pot of water to a boil over high heat. Place eggs in a metal mesh strainer with a handle and gently lower into boiling water. Cover and cook for 8 minutes. If the eggs are knocking about the sides of the pan, crack the lid and lower the heat a smidge.

Place a medium-sized mixing bowl in the sink and fill with cold water. When the eggs are done cooking, scoop them out of the pan with the mesh strainer and plunge the eggs into the bowl of cold water in the sink. Immediately run a continuous stream of cold water until the eggs are cool. Or dump a tray of ice in the bowl to minimize water use.

Once the eggs are well cooled, scoop them out of the water, shake off the excess drips, and tip onto a clean kitchen towel. Rap each egg smartly against the kitchen counter (go easy here, don’t smash!) and peel carefully by slipping your thumb under the thin membrane between the egg white and shell.

Working with 1 egg at a time and with lightly dampened hands, spread 4 tablespoons of miso (about 75 grams) in the palm of one hand and set the egg in the middle. Fold miso around the egg, spreading it to cover the egg entirely. Carefully transfer the egg to a large, sturdy resealable plastic bag. Repeat with the remaining miso and eggs. Refrigerate the eggs for 4 hours.

After 4 hours, whether you are ready to serve or not, remove the miso from the eggs by scraping your thumb gently across the surface of the egg. Repack the miso into a resealable plastic bag and refrigerate for subsequent egg pickling or miso soup. Refrigerate until ready to serve. Cut in half lengthwise with a very sharp knife and wipe the knife each time between cuts to keep the inside free of miso.

Serve garnished with shichimi togarashi.