Miso Scrambled Eggs Recipe

Introduction

Miso scrambled eggs offer a flavorful twist on a classic breakfast staple. The savory miso and toasted sesame oil combine to create rich, umami-packed eggs that are perfect on toast or over rice.

Ingredients

• 4 large eggs
• 1 teaspoon white sugar
• 2 teaspoons white miso paste
• 2 teaspoons water
• 2 teaspoons toasted sesame oil
• Pinch shichimi togarashi (optional)

Instructions

1. Step 1: Crack the eggs into a medium-sized mixing bowl. Add the sugar, then whisk until the mixture is smooth with no streaks of egg white.
2. Step 2: In a separate small bowl, combine the white miso paste with the water. Add this mixture to the eggs and whisk thoroughly to combine.
3. Step 3: Pour the toasted sesame oil into a cold nonstick frying pan. Set the pan over low heat and pour in the egg mixture. Stir gently with a silicone spatula to evenly distribute the oil, then let the eggs sit until the edges begin to set and a gentle steam rises, about 1 to 2 minutes.
4. Step 4: Use the spatula to fold the almost-set eggs from the outer edge toward the center, creating large curds. Stir gently to coat the cooked curds with egg. Repeat this folding and stirring until the eggs are mostly set but still moist, then remove the pan from the heat. This process usually takes around 4 minutes.
5. Step 5: Serve the miso scrambled eggs immediately on buttered sourdough toast for breakfast or spoon over steamed white rice for dinner. Sprinkle with a pinch of shichimi togarashi if desired.

Tips & Variations

• Use low heat to cook the eggs slowly, which helps develop a creamy texture and prevents overcooking.
• Substitute white miso with yellow miso for a slightly earthier flavor.
• Add chopped scallions or sesame seeds as a garnish for extra aroma and texture.
• For a vegan option, try silken tofu scrambled with miso paste and turmeric for color.

Storage

Store leftover miso scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave in short bursts to avoid drying out the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso paste?

Yes, you can use yellow or red miso instead of white miso. Keep in mind that red miso has a stronger, saltier flavor, which may change the taste and saltiness of the dish.

Is toasted sesame oil necessary?

Toasted sesame oil adds a distinctive nutty aroma and depth of flavor that complements the miso, but if unavailable, you can substitute with a mild vegetable oil and add a small drizzle of sesame oil after cooking for flavor.

Miso Scrambled Eggs Recipe

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★★★★★

4.8 from 198 reviews

• Author: Harry
• Total Time: 9 minutes
• Yield: 2 servings 1x

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Description

This Miso Scrambled Eggs recipe offers a flavorful twist on classic scrambled eggs by incorporating white miso paste and toasted sesame oil, creating a creamy, umami-rich breakfast or dinner dish. The eggs are gently cooked over low heat to form soft, large curds and served best on buttered sourdough toast or over steamed white rice. A pinch of shichimi togarashi adds a subtle spicy kick, enhancing the overall taste experience.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 4 large eggs
• 1 teaspoon white sugar
• 2 teaspoons white miso paste
• 2 teaspoons water

For Cooking

• 2 teaspoons toasted sesame oil

Garnish (Optional)

• Pinch of shichimi togarashi

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Instructions

1. Prepare the Eggs: Crack the eggs into a medium-sized mixing bowl and add the white sugar. Whisk the mixture until the eggs are smooth and there are no streaks of egg white visible, ensuring a homogeneous mixture.
2. Mix Miso Paste: In a separate small bowl, combine the white miso paste and water, mixing until smooth. Pour this miso-water mixture into the whisked eggs and gently whisk again to thoroughly combine the flavors.
3. Cook the Eggs: Heat a cold nonstick frying pan over low heat and add the toasted sesame oil. Pour in the egg mixture and stir immediately with a silicone spatula to coat the eggs evenly with sesame oil. Allow the eggs to sit undisturbed until the edges begin to set and gentle steam rises, about 1 to 2 minutes. Using the spatula, fold the almost-set eggs from the pan edges to the center to create large curds. Stir and fold repeatedly until the eggs are almost fully cooked but still soft, about 4 minutes total depending on your heat source and pan size. Remove the pan from the heat to avoid overcooking.
4. Serve: Serve the miso scrambled eggs immediately. They can be enjoyed on buttered sourdough toast for breakfast or spooned over steamed white rice for a comforting dinner. Optionally, sprinkle a pinch of shichimi togarashi on top to add a mild spiciness and extra flavor dimension.

Notes

• Use low heat to ensure the eggs cook slowly, forming soft, creamy curds without browning.
• Adjust the amount of miso paste slightly based on your taste preference, as miso can vary in saltiness.
• Shichimi togarashi is optional but adds a great spicy, aromatic flavor.
• Serve immediately as scrambled eggs tend to lose their creamy texture if kept warm too long.
• For a richer flavor, you may add a small knob of butter while cooking if desired.

• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Japanese

Keywords: miso scrambled eggs, Japanese breakfast, savory scrambled eggs, umami eggs, sesame oil eggs