Silky Miso Scrambled Eggs: A Luxurious Breakfast Delight

Silky Miso Scrambled Eggs offer a delicious and creamy breakfast option packed with umami flavor.

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Course: Breakfast & Brunch

Cuisine: Japanese

Keyword: breakfast, Cooking, creamy eggs, easy recipe, miso eggs, Silky Miso Scrambled Eggs

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 320kcal

4 large eggs A fresh batch delivers the best flavor and texture for your silky scrambled eggs.
2 tablespoons white miso paste This adds a creamy, umami flavor that transforms your dish!
2 tablespoons milk Helps create an even silkier consistency for the perfect creamy finish.

1 tablespoon unsalted butter Provides a rich flavor and aids in creating those silky curds.
1 teaspoon vegetable oil Prevents the butter from burning, ensuring a smooth cooking process.

2 tablespoons chopped green onions Adds a fresh crunch and vibrant color to your dish.
to taste salt Enhances the flavor; be careful, as miso is already salty!
to taste freshly ground black pepper A dash of pepper adds a lovely finishing touch to your silky miso scrambled eggs.

In a mixing bowl, crack open the 4 large eggs and add 2 tablespoons of white miso paste along with 2 tablespoons of milk. Whisk vigorously for about 30 seconds until the mixture is smooth and homogenous.
Place a nonstick skillet over low heat and add 1 tablespoon of unsalted butter and 1 teaspoon of vegetable oil. Allow the butter to melt and foam up for about 1 minute.
Pour the whisked egg mixture into the warm skillet, letting it sit undisturbed for about 10 seconds.
After the resting time, take a silicone spatula and gently stir the eggs, pushing cooked curds from the edges toward the center.
As you gently stir, monitor the eggs’ consistency; you want them to look soft, glossy, and just set.
Once the eggs reach the desired silky doneness, season with salt and freshly ground black pepper.
Carefully transfer the Silky Miso Scrambled Eggs onto a plate and sprinkle 2 tablespoons of chopped green onions over the top.

Cook your eggs slowly over low heat for the best texture. Taste for seasoning before serving, given that miso is already salty.