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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
