Prepare Miso Butter: In a bowl, gently mix unsalted butter with shiro miso until fully combined. For the perfect consistency, pop it in the freezer for 10-15 minutes to firm up.

Whisk Eggs: In a separate bowl, vigorously whisk together the eggs with sea salt until just blended.

Heat Pan: Place a non-stick pan over low heat. Add a heaped tablespoon of miso butter and allow it to melt without browning.

Cook Eggs: Pour in the egg mixture and let it rest for about 1 minute. When the edges begin to set, swirl gently to form large curds.

Stir: Increase your stirring to break the curds into smaller pieces, adding another spoonful of cold miso butter.

Serve: Transfer your scrambled eggs onto buttery toast, sprinkle with parmesan, and add sichimi togarashi if desired.