Description
Miso scrambled eggs are a delightful fusion of creamy, savory goodness that brings a unique twist to traditional scrambled eggs. Inspired by classic Japanese dishes, this recipe incorporates white miso paste to elevate the flavor profile, creating a custardy texture that’s both rich and satisfying. Perfect for breakfast or dinner, these eggs can be served on buttered toast, over fluffy rice, or even wrapped in a tortilla with fresh greens. Quick and easy to prepare, they take just minutes to make—ideal for busy mornings or leisurely weekend brunches. Plus, with nutritious ingredients packed into every bite, you can enjoy this dish guilt-free.
Ingredients
Scale
- 4 large eggs
- 1 teaspoon white sugar
- 2 teaspoons white miso paste
- 2 teaspoons water
- 2 teaspoons toasted sesame oil
- Pinch of shichimi togarashi (optional)
Instructions
- Crack the eggs into a mixing bowl and whisk in the sugar until smooth.
- In a separate bowl, combine miso paste and water; mix well before adding to egg mixture.
- Heat sesame oil in a cold nonstick pan, then pour in the egg mixture.
- Cook on low heat, stirring gently with a spatula until edges start to set; fold almost-set eggs towards the center and remove from heat when nearly done.
- Serve immediately over toast or rice and garnish with shichimi togarashi if desired.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 portion (134g)
- Calories: 206
- Sugar: 1g
- Sodium: 226mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 370mg