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.
