Ingredients
Egg Mixture
- 4 large eggs
- 1 teaspoon white sugar
- 2 teaspoons white miso paste
- 2 teaspoons water
Cooking
- 2 teaspoons toasted sesame oil
- Pinch of shichimi togarashi (optional)
Instructions
- Prepare the eggs: Crack the eggs into a medium-sized mixing bowl and add the white sugar. Whisk thoroughly until the mixture is smooth and free of streaks of egg white to ensure an even texture.
- Mix the miso paste: In a separate small bowl, combine the white miso paste with water and stir to form a smooth mixture. Then add this miso-water blend to the eggs and whisk again until fully incorporated.
- Cook the eggs: Pour the toasted sesame oil into a cold nonstick frying pan and place it over low heat. Add the egg mixture and stir gently with a silicone spatula to coat the eggs evenly with the sesame oil. Let the eggs cook undisturbed until the edges begin to set and steam starts rising, about 1 to 2 minutes. Fold the almost-set eggs from the outer edges toward the center forming large curds. Continue folding and stirring gently until the eggs are mostly set but still creamy, about 4 minutes total, then remove from heat to prevent overcooking.
- Serve: Serve the miso scrambled eggs immediately on buttered sourdough toast for a delicious breakfast, or spoon them over steamed white rice for a comforting dinner. Finish with a pinch of shichimi togarashi for a subtle spice boost if desired.
Notes
- Use low heat to avoid overcooking; the eggs should remain soft and creamy.
- White miso paste adds a mild umami flavor without overpowering the eggs.
- Shichimi togarashi is optional but adds a nice spicy kick.
- Serve immediately as scrambled eggs can continue cooking from residual heat.
- For a dairy-free option, skip the butter on toast.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
