Miso Scrambled Eggs

These Miso Scrambled Eggs are a delightful fusion of savory and slightly sweet flavors, making them perfect for breakfast or a light meal. Inspired by traditional Japanese egg dishes, this recipe is easy to prepare and brings a unique taste to your table. Whether served on buttered toast or over steamed rice, these creamy scrambled eggs are sure to impress.

Why You’ll Love This Recipe

• Quick Preparation: With just five minutes of cook time, you can whip up a delicious meal in no time.
• Unique Flavor: The combination of miso and sesame oil adds an umami depth that elevates ordinary scrambled eggs.
• Versatile Serving Options: Enjoy these eggs on toast for breakfast or over rice for dinner; they fit any meal occasion.
• Nutrient-Rich: Packed with protein from the eggs, this dish is nourishing and satisfying.
• Easy Customization: Feel free to add vegetables or spices to suit your taste!

Tools and Preparation

To create the perfect miso scrambled eggs, having the right tools makes all the difference. Here’s what you’ll need.

Essential Tools and Equipment

• Nonstick frying pan
• Mixing bowls
• Whisk
• Silicone spatula

Importance of Each Tool

• Nonstick frying pan: Ensures that the eggs cook evenly without sticking, making flipping and folding easier.
• Mixing bowls: Provides ample space for whisking ingredients together smoothly.
• Whisk: Helps incorporate air into the eggs for a fluffier texture.
• Silicone spatula: Ideal for gently folding the eggs without damaging their delicate structure.

Ingredients

To make these flavorful miso scrambled eggs, gather the following ingredients:

For the Miso Scrambled Eggs

• 4 large eggs
• 1 teaspoon white sugar
• 2 teaspoons white miso paste
• 2 teaspoons water
• 2 teaspoons toasted sesame oil
• pinch shichimi togarashi (optional)

How to Make Miso Scrambled Eggs

Step 1: Prepare the Egg Mixture

1. Crack the eggs into a medium-sized mixing bowl.
2. Add the sugar, then whisk until smooth with no visible egg whites.

Step 2: Mix in Miso

1. In a separate small bowl, mix together the miso paste and water until smooth.
2. Combine this miso mixture with the whisked eggs and stir well.

Step 3: Cook the Eggs

1. Pour toasted sesame oil into a cold nonstick frying pan.
2. Place the pan over low heat and add the egg mixture.
3. Stir gently with a silicone spatula to distribute the oil, then let it sit until edges begin to set (about 1–2 minutes).
4. Fold almost-set eggs from outer edges towards the center using your spatula, creating large curds.

Step 4: Finish Cooking

1. Continue folding until most of the egg is set but still slightly runny (about 4 minutes total cooking time).
2. Remove from heat immediately to prevent overcooking.

Step 5: Serve

Serve your miso scrambled eggs hot on buttered sourdough toast or over steamed white rice. For extra flavor, sprinkle with a pinch of shichimi togarashi if desired. Enjoy!

How to Serve Miso Scrambled Eggs

Miso scrambled eggs are versatile and can be served in various ways to suit different meals. Whether you prefer a hearty breakfast or a light dinner, there are plenty of options to enhance your dining experience.

On Toast

• Buttered Sourdough Toast: Spread some butter on toasted sourdough for a rich base that complements the creamy eggs.
• Avocado Toast: Top your toast with sliced avocado before adding the miso scrambled eggs for a nutritious boost.

Over Rice

• Steamed White Rice: Spoon the miso scrambled eggs over warm steamed rice for a comforting meal.
• Fried Rice: Mix the eggs into fried rice with vegetables for added flavor and nutrition.

In Wraps

• Egg Burrito: Fill a tortilla with miso scrambled eggs, fresh greens, and salsa for a delicious wrap.
• Lettuce Wraps: Use large lettuce leaves to create low-carb wraps filled with scrambled eggs and your choice of toppings.

As a Side Dish

• Savory Oatmeal: Pair your miso scrambled eggs with savory oatmeal topped with green onions for a unique breakfast twist.
• Salad Bowl: Serve as part of a salad bowl with mixed greens and sesame dressing for freshness.

How to Perfect Miso Scrambled Eggs

Achieving the perfect texture and flavor in miso scrambled eggs takes practice. Here are some tips to ensure your dish turns out just right.

• Use Fresh Eggs: Fresh eggs yield better flavor and texture, making your dish tastier.
• Whisk Thoroughly: Whisk the eggs until smooth to ensure even cooking and fluffiness during preparation.
• Low Heat Cooking: Always cook over low heat; this prevents the eggs from becoming rubbery and helps maintain their custard-like texture.
• Stir Gently: Use a silicone spatula to fold the eggs gently, allowing curds to form without breaking them apart too much.
• Remove from Heat Early: Take the pan off the heat when the eggs are slightly undercooked; they will continue to cook from residual heat.
• Add Flavor Variations: Experiment with different toppings or spices like chopped herbs or chili flakes to customize your dish.

Best Side Dishes for Miso Scrambled Eggs

Pairing side dishes with miso scrambled eggs can elevate your meal. Here are some great options that complement their rich flavors.

1. Pickled Vegetables: A tangy side of pickled cucumbers or radishes balances the savory notes of the eggs.
2. Edamame Beans: Steamed edamame sprinkled with sea salt adds protein and is easy to prepare.
3. Miso Soup: A warm bowl of miso soup enhances the umami flavors in the main dish and is comforting.
4. Seaweed Salad: This refreshing salad provides a nice contrast in texture and flavor, making it an excellent pairing.
5. Grilled Asparagus: Lightly grilled asparagus offers crunch and earthiness that pairs well with creamy scrambled eggs.
6. Fruit Salad: A refreshing fruit salad adds sweetness and balances out salty flavors for a well-rounded meal.

Common Mistakes to Avoid

The journey to perfecting miso scrambled eggs can be delightful, but it’s important to avoid common pitfalls. Here are some mistakes to steer clear of:

• Overmixing the Eggs: Overwhipping can lead to tough scrambled eggs. Whisk just until smooth.
• Using High Heat: Cooking on high heat can cause the eggs to cook too quickly and become dry. Always keep the heat low for creamy results.
• Skipping the Miso Paste: Forgetting this key ingredient means missing out on that delightful umami flavor. Make sure to incorporate it fully for the best taste.
• Not Timing the Cooking Process: Leaving eggs in the pan too long will make them rubbery. Remove them from heat just when they start to set for a custardy texture.
• Neglecting Seasonings: Skipping seasonings like shichimi togarashi may leave your dish bland. A pinch adds a wonderful kick.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover miso scrambled eggs in an airtight container.
• They can last up to 3 days in the refrigerator.

Freezing Miso Scrambled Eggs

• For longer storage, freeze leftovers in a freezer-safe container.
• They can be kept frozen for up to 2 months.

Reheating Miso Scrambled Eggs

• Oven: Preheat to 350°F (175°C) and bake covered for about 10 minutes until warmed through.
• Microwave: Warm in short bursts of 30 seconds, stirring in between to ensure even heating.
• Stovetop: Heat a nonstick skillet over low heat, adding a splash of water or broth as you stir gently until heated.

Frequently Asked Questions

Here are some common questions about miso scrambled eggs:

What is the secret to fluffy Miso Scrambled Eggs?

The secret lies in cooking them slowly over low heat and stirring gently. This creates large curds that remain soft and fluffy.

Can I customize my Miso Scrambled Eggs?

Absolutely! You can add vegetables like spinach or mushrooms, or mix in cheese for extra richness.

How do I store leftovers of Miso Scrambled Eggs?

Store any leftovers in an airtight container in the refrigerator for up to three days or freeze them for longer storage.

Are Miso Scrambled Eggs suitable for meal prep?

Yes! They are perfect for meal prep and can be made ahead of time, making your mornings easier.

What can I serve with Miso Scrambled Eggs?

These delicious eggs pair wonderfully with buttered toast, steamed rice, or even as part of a larger breakfast spread.

Final Thoughts

Miso scrambled eggs offer a delightful balance of savory and slightly sweet flavors, inspired by traditional Japanese dishes. They are versatile enough for breakfast or a light meal at any time of day. Feel free to customize your recipe with additional ingredients like fresh herbs or vegetables!

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Miso Scrambled Eggs

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• Author: Saphira
• Total Time: 10 minutes
• Yield: Serves 2

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Description

Miso Scrambled Eggs are a deliciously creamy and umami-packed dish that brings a unique twist to your breakfast or light meal. Inspired by traditional Japanese flavors, this quick and easy recipe combines the rich taste of miso with fluffy scrambled eggs, ensuring a delightful start to your day. Ready in just five minutes, these eggs can be served on buttered toast, steamed rice, or even wrapped in tortillas for a satisfying meal any time. The versatility of this dish allows for easy customization with your favorite vegetables or spices, making it an ideal choice for busy mornings or casual dinners.

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Ingredients

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• 4 large eggs
• 1 teaspoon white sugar
• 2 teaspoons white miso paste
• 2 teaspoons water
• 2 teaspoons toasted sesame oil
• Pinch of shichimi togarashi (optional)

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Instructions

1. Crack the eggs into a medium bowl and whisk in the sugar until smooth.
2. In a separate bowl, mix miso paste with water until smooth, then combine with the egg mixture.
3. Heat sesame oil in a cold nonstick frying pan over low heat and add the egg mixture.
4. Stir gently until edges begin to set, then fold almost-set eggs toward the center.
5. Cook until slightly runny; remove from heat immediately.
6. Serve hot on buttered toast or over steamed rice, garnished with shichimi togarashi if desired.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Main
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 cup (approx. 210g)
• Calories: 280
• Sugar: 1g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 24g
• Cholesterol: 560mg