Miso Scrambled Eggs
Quick and creamy scrambled eggs elevated with the gentle umami flavor of white miso, perfect for any time of day.
Ingredients
Main Ingredients
- 4 pieces eggs
- 1 tablespoon white (shiro) miso paste use mild miso for best results
- 1 tablespoon milk or cream use cream for extra silkiness
- 1 tablespoon butter
- to taste Salt optional, as miso adds saltiness
- to taste Chopped green onions for garnish
Instructions
Preparation
- Crack the eggs into a bowl. Add the white miso and milk or cream. Whisk until the miso is fully incorporated and the mixture is smooth.
- Warm a non-stick skillet over medium-low heat and add the butter. Let it melt and foam but not brown.
Cooking
- Pour the egg mixture into the skillet. Let it sit for a few seconds until the edges start to set.
- Using a silicone spatula, gently stir and fold the eggs from the edges toward the center. Keep the movement slow and continuous.
- Cook about 2–3 minutes total, aiming to remove the pan while the eggs are still slightly underdone.
- Taste for salt, add sparingly, then transfer to plates and top with chopped green onions. Serve immediately.
Notes
Store leftovers in an airtight container for up to 48 hours. Reheat gently. Not recommended for freezing.