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Miso scrambled eggs

Miso Scrambled Eggs: Quick Umami Bliss in Just 5 Minutes

Enjoy Miso scrambled eggs, a quick and easy dish that delivers umami flavor in just 5 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large eggs Fresh eggs provide the best flavor and creamy texture essential for miso scrambled eggs.
  • 1 teaspoon white sugar A touch of sweetness balances the savory miso; omit if you prefer a less sweet scramble.
For the Miso Mix
  • 2 teaspoons white miso paste The star ingredient that lends a rich umami taste; substitute with red miso or chickpea miso for a twist.
  • 2 teaspoons water This helps thin the miso paste for easier mixing into the eggs.
For Cooking
  • 2 teaspoons toasted sesame oil Adds a distinct nutty aroma; feel free to replace it with vegetable oil in a pinch.
Optional Topping
  • 1 pinch shichimi togarashi A delightful chili spice blend for a hint of heat and added flavor, perfect for finishing your dish.

Equipment

  • Medium bowl
  • Whisk
  • Small Bowl
  • nonstick frying pan
  • Silicone spatula

Method
 

Step-by-Step Instructions for Miso Scrambled Eggs
  1. In a medium bowl, crack 4 large eggs and add 1 teaspoon of white sugar. Whisk until smooth, approximately 30 seconds.
  2. In a small bowl, blend 2 teaspoons of white miso paste with 2 teaspoons of water until it becomes a smooth, thick liquid.
  3. Pour the miso mixture into the bowl with the whisked eggs and stir gently until fully combined.
  4. Heat a nonstick frying pan and add 2 teaspoons of toasted sesame oil over low heat.
  5. Pour the combined egg and miso mixture into the warm pan and gently stir with a silicone spatula.
  6. As the edges set, gently fold the cooked edges towards the center every 30 seconds until nearly set, about 4 minutes.
  7. Once the eggs are fluffy yet slightly runny, remove from heat and serve immediately, optionally garnished with shichimi togarashi.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 6gProtein: 24gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 600mgSodium: 500mgPotassium: 400mgSugar: 1gVitamin A: 800IUCalcium: 50mgIron: 2mg

Notes

Always cook on low heat to prevent overcooking. Take your time when folding the eggs for soft curds.

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