Description
Deliciously creamy and rich, these Miso Scrambled Eggs are a perfect breakfast dish!
Ingredients
Scale
- 4 large eggs
- 2 tablespoons white miso paste
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 2 tablespoons chopped green onions
- to taste salt
- to taste freshly ground black pepper
Instructions
- In a bowl, whisk together the eggs, white miso paste, and milk until the mixture is smooth and uniform.
- Heat the vegetable oil and butter in a nonstick skillet over low heat until the butter is melted and foamy.
- Pour the egg mixture into the skillet and let it sit undisturbed for about 10 seconds to begin setting.
- Using a silicone spatula, gently stir the eggs, pushing curds from the edges toward the center, cooking slowly.
- Continue to cook and stir occasionally until the eggs form soft, silky curds and reach just-set stage.
- Season with salt and freshly ground black pepper, adjusting to taste.
- Transfer the eggs to a plate and sprinkle with chopped green onions before serving.
Notes
- For extra flavor, consider adding cheese or herbs.
- Serve with toasted bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg