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Miso scrambled eggs

Miso Scrambled Eggs: Quick, Creamy Umami-Packed Delight

Miso scrambled eggs elevate a simple dish into a creamy, umami-packed breakfast delight.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 4 large Eggs Use the freshest eggs for best flavor.
  • 1 teaspoon White Sugar Can be replaced with a sugar alternative.
  • 2 teaspoons White Miso Paste Substitute with red miso for deeper flavor.
  • 2 teaspoons Water Essential for achieving the right texture.
For Cooking
  • 2 teaspoons Toasted Sesame Oil Can swap for vegetable oil in a pinch.
Optional Topping
  • 1 pinch Shichimi Togarashi Substitute with red pepper flakes if needed.

Equipment

  • whisk
  • medium bowl
  • small bowl
  • Nonstick pan
  • Silicone spatula

Method
 

Step-by-Step Instructions
  1. Begin by cracking 4 large eggs into a medium bowl. Add 1 teaspoon of white sugar to the eggs, and whisk vigorously until smooth.
  2. In a separate bowl, mix 2 teaspoons of white miso paste with 2 teaspoons of water until completely blended.
  3. Warm a nonstick pan over low heat, add 2 teaspoons of toasted sesame oil, then pour in the egg and miso mixture.
  4. Gently fold the cooked edges into the center using a spatula, cooking for about 4 minutes to achieve fluffy curds.
  5. Serve immediately, optionally sprinkling a pinch of shichimi togarashi on top before enjoying.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 2gProtein: 14gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 370mgSodium: 600mgPotassium: 250mgSugar: 1gVitamin A: 600IUCalcium: 80mgIron: 2mg

Notes

Enjoy your miso scrambled eggs right away for the best flavor and texture.

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