Soft, savory, and ready in minutes, these miso-butter scrambled eggs stay custardy while white miso adds quiet depth. They are rich enough to stand on their own and flexible enough to build into other meals.
Best served with: toast, rice, or quick pickles
Miso-Butter Scrambled Eggs
Ingredients
- 4 large eggs
- 15 g white miso paste
- 15 ml heavy cream
- 15 g unsalted butter
- 5 ml toasted sesame oil
- 1 scallion finely sliced
- 5 g toasted sesame seeds
Instructions
- Whisk the miso with the cream until smooth.
- Add the eggs and whisk until fully combined.
- Heat a small nonstick skillet over low heat and melt the butter.
- Pour in the eggs and let them sit for 20 seconds.
- Gently push the eggs from the edges toward the center with a spatula.
- Keep stirring slowly until soft curds form and the eggs still look slightly wet.
- Remove from the heat and finish with scallions and sesame seeds.
Cook’s Note: Whisk the eggs thoroughly and cook them over medium‑low heat with the miso butter, stirring gently until just set; miso adds umami and saltiness, so you may not need extra salt, and using white miso and cooking slowly keeps the curds creamy.
Why This Recipe Works
White miso seasons the eggs with gentle savory depth, while low heat and slow stirring keep the curds soft and creamy. The same sweet-savory richness that makes Miso Butter useful in other recipes works here in a simpler breakfast form.
Pairing Suggestion
Hot green tea or black coffee balances the miso butter richness; rice crackers make an easy pantry-side bite.
Leftover Strategy
Leftovers are best within 24 hours. Reheat gently over low heat with a small pat of butter, or fold the chilled eggs into Egg Salad Sandwich filling.
Make It Yours
- Add shichimi togarashi or chili flakes for heat.
- Finish with lime or lemon for a brighter edge.
- Stir in a little chili crisp before cooking.
- Cook slightly longer for firmer curds.
Kitchen Connections
Foundation: Miso Butter.
Next Dish: Egg Salad Sandwich.
