Go Back
–+ servings
Creamy Miso Scrambled Eggs

Creamy Miso Scrambled Eggs: Elevate Your Breakfast Game

Elevate your breakfast with creamy miso scrambled eggs, a quick and rich dish that transforms simple mornings into gourmet moments.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large eggs Fresh eggs provide the best flavor and texture for creamy miso scrambled eggs.
  • 1 tablespoon white sugar A touch of sweetness balances the savory flavor of miso; feel free to omit for a less sweet option.
  • 2 tablespoons white miso paste This key ingredient adds richness and umami; tahini or soy sauce can be used as substitutes.
  • 1 splash water Helps achieve a creamy texture; milk can be a richer replacement for a delightful twist.
For Cooking
  • 1 teaspoon toasted sesame oil Infuses a nutty flavor; olive oil can work as a substitute.
For Garnishing
  • shichimi togarashi Optional but adds a spicy kick; leave it out if you prefer less heat.

Equipment

  • Mixing Bowl
  • nonstick frying pan
  • whisk
  • Spatula

Method
 

Instructions for Creamy Miso Scrambled Eggs
  1. In a medium mixing bowl, crack open 4 large eggs, then add a tablespoon of white sugar and two tablespoons of white miso paste. Pour in a splash of water for creaminess. Whisk until frothy and well-blended, about 1-2 minutes.
  2. Place a nonstick frying pan over low heat and add a teaspoon of toasted sesame oil. Allow it to warm gently for about 1 minute.
  3. Carefully pour the whisked egg mixture into the warm pan, letting it sit undisturbed for about 1-2 minutes until edges begin to set.
  4. Gently lift the edges with a spatula, letting uncooked eggs flow to the edges. This should take another minute.
  5. Gently fold the eggs toward the center using the spatula, creating large fluffy curds. Repeat for about 1-2 minutes.
  6. Continue to gently fold the eggs until mostly set, about 3-4 minutes total, aiming for a slightly runny consistency in the center.
  7. Remove the pan from heat and transfer the scrambled eggs to a plate. Optionally, sprinkle with shichimi togarashi or garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 18gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 400mgSodium: 600mgPotassium: 250mgSugar: 1gVitamin A: 300IUCalcium: 60mgIron: 2mg

Notes

For the best results, always use fresh eggs, cook over low heat, and avoid overcooking to maintain a creamy texture.

Tried this recipe?

Let us know how it was!