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Miso scrambled eggs

Miso Scrambled Eggs: Quick Umami Breakfast Bliss

A delightful recipe for miso scrambled eggs, delivering creamy, umami-packed breakfast bliss in just five minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 4 large eggs provides structure and creaminess
  • 1 teaspoon white sugar enhances natural sweetness
  • 1 tablespoon white miso paste delivers umami flavor
  • 1 tablespoon water adjusts consistency
For Cooking
  • 1 tablespoon toasted sesame oil adds rich, nutty flavor
For Garnish (Optional)
  • to taste shichimi togarashi adds heat and complexity

Equipment

  • nonstick skillet
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Crack the eggs into a mixing bowl, add white sugar, and whisk vigorously for about 30 seconds.
  2. In a separate bowl, combine white miso paste with water and stir until smooth. Fold into egg mixture.
  3. Heat a nonstick skillet over low heat, add sesame oil, and let it warm for about 1 minute.
  4. Pour the miso egg mixture into the skillet and let it sit undisturbed for 1-2 minutes until edges begin to set.
  5. Gently fold the eggs from the edges toward the center with a spatula, cooking for an additional 2-3 minutes.
  6. Once almost set but slightly wet, remove from heat and serve immediately for best texture.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 4gProtein: 14gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 370mgSodium: 600mgPotassium: 200mgSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use low heat to maintain a creamy texture and enjoy immediately for the best experience.

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