Miso Scrambled Eggs
User Reviews
5
Miso Scrambled Eggs
Description
Miso Scrambled Eggs feature a blend of white miso paste, sugar, and water mixed into eggs to infuse the savory and slightly sweet umami character of miso throughout. Cooked gently in toasted sesame oil over low heat, the eggs set slowly, allowing large, soft curds to form without overcooking. The addition of shichimi togarashi, a Japanese seven-spice blend containing chili peppers and seaweed, can be added to introduce a hint of heat and complexity. This method produces creamy scrambled eggs with a mild, savory depth different from traditional scrambled eggs.
The softly textured eggs, cooked in sesame oil, present a rich aroma and subtle nuttiness complementing the miso's savory notes. They can be enjoyed immediately on buttered toast or paired with steamed rice for a Japanese-inspired breakfast or brunch option. The gentle cooking process and seasoning make this dish approachable yet distinctive.
For extra flavor and texture variety, topping the eggs with sliced green onions, garlic chives, or shredded nori is recommended. Adjust the amount of miso and sesame oil to suit taste preferences. Cooking times may vary with equipment but generally require about four minutes to achieve the desired softly set curds.
Ingredients
- 4 egg large
- 1 teaspoon white sugar
- 2 teaspoons White miso paste
- 2 teaspoons water
- 2 teaspoons sesame oil toasted
- pinch shichimi togarashi * (optional)
Instructions
- Crack the eggs into a medium-sized mixing bowl. Add the sugar. Then whisk until the eggs are smooth with no egg white streaks.
- Mix the miso paste and water in a separate small bowl. Then add the miso-water-mix to the eggs and whisk to combine.
- Add the toasted sesame oil to a cold nonstick frying pan. Then place the pan over low heat and add the egg mixture. Stir using a silicone spatula to distribute the sesame oil into the egg mixture, then let the eggs sit until you see the edges beginning to set and a gentle steam beginning to rise - about 1 to 2 minutes. Use the spatula to fold the almost-set eggs from the outer edge of the pan to the centre – so that you end up with large egg curds. Stir to coat the cooked curds with egg. And repeat until the eggs are almost set. Then remove the pan from the heat. Cooking time varies greatly depending on your heat source and pan size – for me, it takes about 4 minutes from the start.
- Serve the miso scrambled eggs straight away on buttered sourdough toast for breakfast. Or spoon it over steamed white rice for dinner. Then sprinkle it with a small pinch of shichimi togarashi.
Notes
- Adding shichimi togarashi brings a subtle spicy kick; adjust to your heat tolerance.
- Use toasted sesame oil cold when starting to cook to distribute flavor evenly in the eggs.
- Serve immediately for the best texture and flavor.
- Green onions, garlic chives, or shredded nori make complementary garnishes enhancing the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 349mg | 15% |
| Potassium | 134mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 480IU | 10% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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