If you are looking to elevate your breakfast game or add a twist to your usual egg routine, this Miso Scrambled Eggs Recipe is exactly what you need. It brings together the silky texture of scrambled eggs with the deep umami punch of white miso and a hint of sweetness inspired by beloved Japanese dishes like tamagoyaki and tamago sando. The result is a custardy, savory dish that’s incredibly simple yet packed with rich, satisfying flavors that will make each bite a little moment of joy.
Ingredients You’ll Need
What makes this recipe truly special is how such a small collection of ingredients creates a big flavor impact. Each ingredient here plays a vital role in balancing taste, texture, and aroma to bring out perfectly silky and flavorful scrambled eggs infused with subtle hints of sesame and miso.
- 4 large eggs: The foundation of the dish, providing creaminess and structure.
- 1 teaspoon white sugar: Adds a gentle touch of sweetness to mimic traditional Japanese egg dishes.
- 2 teaspoons white miso paste: Delivers that signature umami depth and slight saltiness.
- 2 teaspoons water: Helps to thin the miso for better incorporation into the eggs.
- 2 teaspoons toasted sesame oil: Infuses the eggs with a nutty aroma and rich flavor.
- Pinch of shichimi togarashi (optional): A spice blend that adds a subtle kick and complexity if you like a bit of heat.
How to Make Miso Scrambled Eggs Recipe
Step 1: Whisk the Eggs and Sugar
Start by cracking the eggs into a medium-sized mixing bowl and adding the teaspoon of white sugar. Whisk them together until the mixture is smooth and uniform with no visible egg white streaks. This step ensures that your eggs cook evenly and get that soft, custardy texture.
Step 2: Prepare the Miso Mixture
In a separate small bowl, combine the white miso paste with the water until it forms a smooth, runny paste. Adding this miso-water mix to your eggs is what brings that irresistible umami flavor that sets this recipe apart from regular scrambled eggs.
Step 3: Combine and Whisk Again
Pour the miso-water mixture into the eggs and whisk thoroughly until completely integrated. This ensures that the savory miso notes are evenly distributed throughout every bite.
Step 4: Cook the Eggs Over Low Heat
Pour the toasted sesame oil into a cold nonstick frying pan, then place the pan over low heat. Add the egg mixture and gently stir with a silicone spatula to coat the pan and mix the sesame oil evenly. Let the eggs begin to set around the edges and watch for gentle steam rising, which usually takes about 1 to 2 minutes.
Step 5: Fold and Form Large Curds
Using the spatula, fold the eggs from the outer edge of the pan toward the center, creating large, soft curds. Continue stirring gently and folding until the eggs are mostly set but still tender and slightly runny in parts. This delicate handling ensures the iconic custardy texture of this Miso Scrambled Eggs Recipe.
Step 6: Remove From Heat and Serve
When the eggs reach your preferred doneness, remove the pan from the heat to avoid overcooking. For me, about 4 minutes from start to finish is perfect. Now your Miso Scrambled Eggs are ready to beautify your plate!
How to Serve Miso Scrambled Eggs Recipe
Garnishes
A light sprinkle of shichimi togarashi adds beautiful color and a subtle kick that complements the mellow flavor of the eggs. You can also scatter some chopped fresh scallions or a few sesame seeds for a fresh crunch and visual appeal.
Side Dishes
This dish pairs wonderfully with a slice of buttered sourdough toast soaked just right with the creamy eggs, making breakfast feel like a treat. If you prefer a heartier meal, spoon your miso scrambled eggs over steamed white rice for a comforting dinner that feels both simple and satisfying.
Creative Ways to Present
Try layering your miso scrambled eggs inside a soft bao bun for a playful handheld option, or serve alongside sautéed greens and pickled vegetables to add brightness and balance. The custard-like texture also makes these eggs perfect for a Japanese-inspired sandwich or even as a protein-packed salad topper.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover miso scrambled eggs, store them in an airtight container in the refrigerator for up to 2 days. The flavor remains intact, but the delicate texture might become a little firmer once chilled.
Freezing
While eggs can technically be frozen, custardy scrambled eggs like this tend to lose their creamy consistency and become more rubbery when thawed. For best results, I recommend enjoying this Miso Scrambled Eggs Recipe fresh or refrigerated rather than frozen.
Reheating
When reheating, do so gently on low heat in a nonstick pan, stirring frequently to soften the eggs back up without scrambling them further. Alternatively, a quick zap in the microwave at low power with a loose cover can revive them nicely without drying out.
FAQs
Can I use other types of miso paste for this recipe?
Yes, you can experiment with different kinds of miso paste like red or yellow, but keep in mind that these have stronger flavors which might overpower the delicate sweetness and texture. White miso is preferred for its mild and slightly sweet profile.
Is there a substitute for toasted sesame oil?
Toasted sesame oil adds a unique nutty flavor, but if you don’t have it, a mild vegetable oil with a small drizzle of sesame seeds sprinkled after cooking can work. However, the full depth of flavor might be slightly less intense.
Can this recipe be made dairy-free?
Absolutely! This recipe is naturally dairy-free since it doesn’t call for butter or milk. The richness comes from the eggs and sesame oil, making it a great option for those avoiding dairy.
How do I get the eggs to be custardy and not rubbery?
Cook the eggs slowly over low heat and avoid over-stirring. Taking the pan off the heat just before they’re fully set helps keep the eggs moist and silky, delivering that coveted custardy consistency.
Can I add vegetables or other ingredients?
Feel free to customize! Finely chopped scallions, spinach, or mushrooms can be added for extra flavor and nutrition. Just sauté them lightly before adding the egg mixture to the pan.
Final Thoughts
There’s something truly special about a simple dish done right, and this Miso Scrambled Eggs Recipe is a shining example of that joy. It’s perfect for anyone who loves breakfast with a flavorful twist and wants a comforting, quick meal without fuss. Give it a try—you might just find your new favorite way to enjoy eggs!
Print
Miso Scrambled Eggs Recipe
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten Free
Description
These miso scrambled eggs are a deliciously custardy, savory, and slightly sweet breakfast or dinner option inspired by classic Japanese egg dishes like tamagoyaki and tamago sando. With a simple blend of eggs, white miso paste, sugar, and toasted sesame oil, this recipe is quick and easy to make, delivering rich umami flavors in just a few minutes. Perfect served on buttered sourdough toast or over steamed rice, and optionally finished with a pinch of shichimi togarashi for a subtle spice.
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 until the eggs are smooth and there are no streaks of egg white visible.
- Mix miso paste: In a separate small bowl, combine the white miso paste and water, stirring until smooth. Add this miso-water mixture to the eggs and whisk thoroughly to combine all ingredients evenly.
- Cook the eggs: Pour the toasted sesame oil into a cold nonstick frying pan. Place the pan over low heat and add the egg mixture. Use a silicone spatula to stir gently, incorporating the oil with the eggs. Let the eggs sit undisturbed until the edges start to set and gentle steam rises, about 1 to 2 minutes.
- Fold the eggs: Use the spatula to fold the almost-set eggs from the outer edge of the pan toward the center, creating large soft curds. Stir gently to coat the curds with uncooked egg and repeat folding and stirring until the eggs are just set but still custardy, approximately 4 minutes total cooking time.
- Serve: Remove the pan from heat and serve the miso scrambled eggs immediately on buttered sourdough toast for breakfast or spooned over steamed white rice for dinner. Sprinkle with a pinch of shichimi togarashi for added flavor if desired.
Notes
- Cooking time may vary depending on the heat source and pan size; low heat is essential to achieve a creamy custard-like texture.
- Shichimi togarashi is optional but adds a nice touch of subtle heat and complexity to the dish.
- This recipe is inspired by traditional Japanese flavors and showcases the umami depth of miso in scrambled eggs.
- Serve immediately as scrambled eggs tend to continue cooking slightly after removal from heat.
- For a gluten-free version, ensure your miso paste is gluten-free and use gluten-free bread if serving with toast.
