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Miso scrambled eggs

Creamy Miso Scrambled Eggs for a Quick Umami Breakfast

Miso scrambled eggs offer a quick, low-carb breakfast packed with creamy umami flavor.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Mixture
  • 4 large eggs Use fresh eggs for best flavor.
  • 1 teaspoon white sugar Adds sweetness to balance miso flavor.
  • 2 tablespoons white miso paste Can substitute with yellow or red miso.
  • 1 tablespoon water Can replace with milk for creamier eggs.
For the Cooking
  • 1 teaspoon toasted sesame oil Adds nuttiness; can substitute with vegetable oil.
For Garnishing (Optional)
  • 1 teaspoon shichimi togarashi Can omit or substitute with chili flakes.

Equipment

  • Medium bowl
  • small bowl
  • Whisk
  • Silicone spatula
  • Nonstick frying pan

Method
 

Step‑by‑Step Instructions for Miso Scrambled Eggs
  1. Whisk the eggs in a medium bowl with sugar until smooth and frothy (about 1 minute).
  2. In a small bowl, mix miso paste with water (about 30 seconds) until smooth.
  3. Combine egg mixture with miso and blend until evenly mixed (about 30 seconds).
  4. Heat a nonstick frying pan over low heat and add toasted sesame oil (about 1 minute until shimmering).
  5. Pour in the egg and miso mixture and stir gently with a spatula for about 1 minute.
  6. Fold the eggs gently from edges to center for about 4 minutes until creamy.
  7. Serve immediately, topped with shichimi togarashi if desired.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 4gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 300mgPotassium: 250mgSugar: 1gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Control the heat to avoid rubbery texture. Quality eggs greatly enhance flavor.

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