Go Back
–+ servings
Miso scrambled eggs

Miso Scrambled Eggs: Creamy Umami Goodness in 5 Minutes

Miso scrambled eggs are a quick, creamy dish that combines eggs and the savory depth of white miso. Perfect for breakfast.
Print Recipe Pin Recipe
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 Scramble
  • 4 large Eggs Provides structure and protein.
  • 1 teaspoon White Sugar Balances sweetness; can substitute or omit.
  • 1 tablespoon White Miso Paste Essential for umami flavor.
  • 1 tablespoon Water Dilutes miso for mixing.
  • 1 tablespoon Toasted Sesame Oil Adds nuttiness; can substitute with olive oil.
For Garnish (Optional)
  • to taste Shichimi Togarashi Adds heat and complexity.

Equipment

  • Mixing Bowl
  • whisk
  • frying pan
  • spatula

Method
 

Step-by-Step Instructions
  1. Crack 4 large eggs into a mixing bowl and add 1 teaspoon of white sugar. Whisk until smooth, around 30 seconds.
  2. In a separate bowl, mix 1 tablespoon of white miso paste with 1 tablespoon of water until smooth.
  3. Pour the miso mixture into the eggs and blend gently.
  4. Heat a nonstick pan over low heat for 1 minute, then add 1 tablespoon of toasted sesame oil.
  5. Pour the egg mixture into the pan and let it sit for 1-2 minutes until edges set.
  6. Gently stir and fold the edges toward the center for 3-4 minutes until cooked but still creamy.
  7. Remove from heat and garnish with shichimi togarashi if desired, then serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 3gProtein: 16gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 400mgSodium: 700mgPotassium: 200mgSugar: 1gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

For best results, cook on low heat and avoid constant stirring for creamy texture.

Tried this recipe?

Let us know how it was!