Amounts are given per egg. I like to do 6 at time for my family, or special occasions.
1 hardboiled egg, peeled 2 Tbsp. white miso
1 tsp. maple syrup
Mix the miso and maple syrup together very well to form a smooth paste. Spread the paste over the middle of a piece of cling film/grease proof paper that is big enough to wrap the egg in. Put the egg in the middle of the cling film, and wrap it around the egg. Twist this shut at the top and squeeze until the miso is completely covering the egg. Place in the fridge for at least 5 hours and up to a week . When you are ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige. The surface will be covered with a bit of miso. You can leave this on, or wipe it off gently if you prefer. Easily digestable protein!