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Silky Miso Scrambled Eggs for a Fluffy Breakfast
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Silky Miso Scrambled Eggs for a Fluffy Breakfast

Indulgent fluffy scrambled eggs blended with umami-rich white miso for a silky texture. Combines Japanese tradition with Southern comfort using low heat and constant stirring for a delicate, custard-like result.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese-Inspired
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 tablespoon white miso paste
  • 1 tablespoon unsalted butter
  • 1 tablespoon lactose-free milk or oat milk
  • 1 tablespoon fresh chopped chives
  • Black pepper, to taste
  • ½ teaspoon toasted sesame seeds (optional, for garnish)

Method
 

  1. Heat a non-stick skillet over low heat until a water droplet sizzles. Add butter and let melt.
  2. Whisk eggs in a bowl until frothy. Add miso paste and stir thoroughly to emulsify.
  3. Pour egg mixture into the pan. Use a spatula to constantly stir in slow circular motions.
  4. As edges thicken, add miso-milk glaze and continue stirring until eggs reach desired doneness.
  5. Serve immediately on warmed plates, garnished with chives and sesame seeds.

Notes

Use free-range eggs for richer flavor.
Substitute coconut oil for butter if dairy-free.
Add sugar to miso if reducing salt intensity.
Scallions or spring onions work in place of chives.