6 medium eggs
1 pound miso
Fill a medium-sized saucepan three-quarters full with water and bring to a boil. Add the eggs gently into the boiling water. Boil for 6 to 8 minutes depending upon desired firmness of yolk. Set a large bowl in the kitchen sink and fill with cold water. Scoop the eggs from the boiling water and immediately plunge into the water.
Run more cold water if the water temperature feels warm. When the eggs are cool, gently crack by rapping and rolling . Return the eggs back to the cold water for a few more minutes, then peel.
Pat out about 2½ ounces of miso in your palm. Place 1 peeled egg on the miso and smooth the miso around to cover the whole surface of the egg. Nestle the eggs in a resealable plastic bag or storage container and refrigerate for 4 hours. After 4 hours, regardless if you are ready to serve or not, remove the miso from the eggs.
Repack the miso into a resealable plastic bag and refrigerate for subsequent eggs. Store the eggs in the fridge until ready to serve. Cut in half lengthwise with a very sharp knife wiping the knife each time between cuts to keep the inside free of miso.