Go Back

Miso-Butter Scrambled Eggs

Print Recipe
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
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2

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.