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Miso scrambled eggs

Savory Miso Scrambled Eggs for a Cozy Breakfast Fix

Miso scrambled eggs bring a creamy, umami-rich flavor to your breakfast, perfect for chilly mornings.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scramble
  • 4 large Eggs for a creamy texture and rich flavor
  • 1 teaspoon White Sugar adds a hint of sweetness
  • 1 tablespoon White Miso Paste for umami flavor; yellow miso can be substituted
  • 1 tablespoon Water to dissolve the miso paste
For Cooking
  • 1 tablespoon Toasted Sesame Oil for a nutty aroma
Optional Topping
  • to taste Shichimi Togarashi for a spicy kick

Equipment

  • mixing bowl
  • nonstick pan
  • whisk
  • silicone spatula
  • fork

Method
 

Step-by-Step Instructions
  1. Whisk the large eggs with the white sugar in a medium mixing bowl for about 30 seconds until smooth.
  2. In a separate bowl, combine the miso paste with water and stir until smooth.
  3. Pour the miso mixture into the egg mixture and whisk until well combined.
  4. Heat the sesame oil in a nonstick pan over low heat for about 30 seconds.
  5. Pour the egg and miso mixture into the pan and let it sit for 1 to 2 minutes.
  6. Gently stir the eggs, incorporating the cooked edges into the center, for about 4 minutes.
  7. Remove from heat and serve immediately, optionally topped with shichimi togarashi.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 5gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 400mgSodium: 350mgPotassium: 200mgSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best results, cook on low heat and enjoy the eggs immediately for optimal texture.

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