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–+ servings
Miso Scrambled Eggs

Creamy Miso Scrambled Eggs: Quick, Delicious Breakfast Fix

Elevate your breakfast with miso scrambled eggs that are quick, creamy, and high in protein.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large Eggs Use fresh eggs for the best flavor and texture.
  • 1 teaspoon White Sugar Balances the savory flavor of miso.
  • 2 tablespoons White Miso Paste Adds richness and umami to the dish.
  • 2 tablespoons Water Helps achieve a creamy texture.
For Cooking
  • 1 tablespoon Toasted Sesame Oil Infuses a delightful nutty flavor.
  • 1 teaspoon Shichimi Togarashi Optional garnish for a spicy kick.

Equipment

  • Nonstick frying pan
  • mixing bowl
  • whisk
  • Spatula

Method
 

How to Make Miso Scrambled Eggs
  1. In a bowl, whisk the large eggs, white sugar, white miso paste, and water until well combined.
  2. Add toasted sesame oil to a cold nonstick frying pan and place it over low heat.
  3. Pour the egg mixture into the pan, gently stirring to incorporate the sesame oil.
  4. Allow the eggs to sit in the pan until the edges begin to set, about 1-2 minutes.
  5. Use a spatula to fold the eggs from the edges to the center, forming large curds.
  6. Continue to fold the eggs until they are mostly set, approximately 4 minutes total.
  7. Remove the pan from the heat and serve the miso scrambled eggs right away.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 16gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 800mgPotassium: 250mgSugar: 1gVitamin A: 500IUCalcium: 60mgIron: 2mg

Notes

Customize with fresh herbs or veggies for extra flavor!

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