15-Minute Miso-Butter Scrambled Eggs

|

Soft, custardy eggs seasoned with white miso for gentle savory depth and richness.

An overhead shot of creamy miso soft-scrambled eggs in a white ceramic bowl, topped with sliced avocado, toasted sesame seeds, and red chili flakes on a stainless steel kitchen surface.

Recipe / Method

Prep: 5 Minutes

Cook: 10 minutes

Serves: 2

Ingredients

  • 4 large eggs
  • 15 g (1 tbsp) white miso paste
  • 15 ml (1 tbsp) heavy cream or whole milk
  • 15 g (1 tbsp) unsalted butter
  • 5 ml (1 tsp) toasted sesame oil
  • 1 avocado, sliced (optional, for serving)
  • 5 g (1 tsp) toasted sesame seeds
  • 1 scallion, finely sliced
  • Creme Fraiche
  • Bread or base of choice (toast, rice, tortilla, etc.)

Instructions

  1. In a small bowl, whisk the miso paste with the water or cream until it is a smooth slurry. Add the eggs and whisk until combined and no streaks of miso remain.
  2. Heat a small non-stick skillet over low heat. Add the butter and let it melt until it starts to foam but stays yellow.
  3. Pour the egg mixture into the pan. Let it sit for 20 seconds until the bottom begins to set.
  4. Using a spatula, gently push the eggs from the edges toward the center. Small, soft curds should form.
  5. Keep moving the eggs slowly. They are done when they look slightly wet and custardy-they will finish cooking on the plate.
  6. Remove immediately and top with scallions.

Why This Recipe Works

Miso adds umami and seasoning without additional salt, while gentle heat and slow stirring produce large, creamy curds. The combination of miso and creamy dairy binds flavor and texture in a way simple salt and pepper cannot, giving scrambled eggs a rich, cohesive character that works as both a standalone breakfast and as a protein foundation for other meals

Pairing Suggestions

These eggs are naturally rich and savory, so pair them with simple bases that absorb flavor: such as buttered toast, or soft tortillas or with something bright like steamed greens or pickled medley on the side. The creamy profile also complements light proteins and fresh fruit when building a balanced breakfast or brunch plate.

Leftovers

Leftovers are best eaten within 24 hours. Store gently cooled eggs in an airtight container in the fridge. Reheat briefly over low heat with a small pat of butter so they warm through without drying, or chop and fold into warm grain bowls or quick egg salad for lunch. They also work well as a base layer inside wraps or burritos later in the day.

Make It Yours

  • Spice variation: Sprinkle shichimi togarashi or chili flakes over the finished eggs for a light heat.
  • Acid substitution: A squeeze of lime or lemon over the eggs brightens the fermented miso flavor.
  • Heat adjustment: Stir a small amount of hot sauce or chili crisp into the egg mixture before cooking.
  • Texture tweak: For firmer eggs, cook over medium heat and stir less frequently.

Kitchen Connections

Foundation:
Miso-Butter
Next Dish:
Easy Egg Salad Sando

Similar Posts