Description
Miso Scrambled Eggs are a delightful twist on a classic breakfast staple that brings together creamy texture and rich umami flavor. This quick and easy recipe draws inspiration from traditional Japanese dishes, making it a perfect choice for any meal of the day. With just a handful of ingredients, you can whip up these soft, custardy eggs in under five minutes. Serve them on buttered toast for a satisfying breakfast or over rice for a light dinner—this versatile dish is sure to impress anyone at your table. Packed with protein and healthy fats, Miso Scrambled Eggs are not only delicious but also nutritious, making them an ideal option for busy mornings or leisurely brunches.
Ingredients
Scale
- 4 large eggs
- 1 teaspoon white sugar
- 2 teaspoons white miso paste
- 2 teaspoons water
- 2 teaspoons toasted sesame oil
- Pinch of shichimi togarashi (optional)
Instructions
- Crack the eggs into a mixing bowl and add sugar; whisk until smooth.
- In a separate bowl, combine miso with water until well blended. Add this mixture to the whisked eggs and mix thoroughly.
- Heat toasted sesame oil in a cold nonstick frying pan over low heat. Once warm, pour in the egg mixture.
- Let sit until edges set (1–2 minutes), then gently fold the almost-set eggs toward the center using a silicone spatula. Continue folding until nearly set (about 4 minutes total).
- Serve immediately on buttered sourdough toast or over steamed rice, garnished with shichimi togarashi if desired.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 560mg