Just 3 ingredients are all you need for the creamiest miso butter scrambled eggs ever! Whip up this Japanese inspired breakfast in only 10 minutes.
In This Post You’ll Learn
Why We Love This
Take breakfast to a whole new level with these umami-packed miso scrambled eggs.
A dollop of miso butter is all you need to take these gorgeous golden scrambled eggs to umami heaven. Think huge flavour with zero extra effort.
Serve these delicious miso eggs on toast for the perfect brunch or easy dinner after a busy day. Use the base recipe as is, or keep reading to make it even more special with a huge range of amazing garnish and topping ideas.
What are Miso Butter Scrambled Eggs?
Miso butter scrambled eggs are simply scrambled eggs cooked in miso butter instead of regular butter.
The added umami from the miso butter adds a delicious savoury flavour with no need to season with extra salt (unless you really want to of course).
The key to the perfect scrambled eggs is to start from a cold pan. This allows plenty of time for the miso butter to mix through the eggs for a nice even flavour, colour and texture!
What You’ll Need
- Eggs – We use regular chicken eggs, but you can sub with the same approximate weight of duck or goose eggs if you like.
- Miso Butter – Aka butter mashed with miso paste for extra flavour. Make your own miso butter or sub with regular butter or vegan butter for a dairy free alternative.
- Bread – Miso eggs are amazing for breakfast or lunch, especially with slices of fresh bread or toast. Choose your favourite style; we LOVE fresh sourdough or rye bread slices.
- Start with a Cold Pan – This is important as it allows the eggs and miso butter plenty of time to soften and incorporate.
- Take Your Time – Cook slowly over a low heat so the egg whites and yolk transform into an even, light golden colour rather than sections of white and yellow.
- No Oil Required – The butter will act as oil and stop the eggs from sticking to the pan.
- Storage – Leftover miso eggs (once cooled) can be stored in the fridge for 2-3 days in an airtight container. Reheat in the microwave in short 30 second bursts until warmed through.
Yes you can. Crack the eggs into a microwave safe bowl and lightly beat with a fork. Add the miso butter and pop in the microwave for 30 seconds on high. Remove from the microwave and beat well, then microwave again for another 30 seconds. Keep cooking in short bursts until the eggs are cooked to your liking.
Yes you can. If you know you want to freeze leftovers, it’s a good idea to undercook them slightly so they’ll still have a nice texture once you’re ready to thaw and reheat them. Store in an airtight container in the freezer for 1-2 months. Thaw in the fridge, and microwave in short bursts to heat through.
Keep a close eye on the eggs while you’re cooking and watch as the runny eggs gradually become firmer. You can stop cooking while they are still ever so slightly runny and soft if you like, or fully cook through until the eggs are firm and dense. It’s completely up to your personal preference (or that of your guests if you’re cooking for others).
- Don’t Like Scrambled Eggs? – Skip the scrambling and cook the eggs however you like them (ie boiled eggs, poached eggs etc). Then simply spread miso butter over your hot toast instead.
- Make It An Omelette – Fully melt the butter first, then add whisked eggs into the pan. Top with your favourite omelette veggies like cherry tomatoes, spinach, sliced capsicum / bell pepper, green onions / spring onions or chives etc and serve whole rather than scrambled.
Get the most out of your miso making these recipes next:
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- 3 eggs
- 2 tbsp miso butter
- 2 pieces bread white, wholemeal, sourdough – your choice
- Crack the eggs into a small bowl and lightly beat with a fork.3 eggs
- Place the miso butter and whisked eggs into a small frying pan (cold) THEN turn the heat on low. Using a spatula or cooking chopsticks, mix the eggs and miso butter together in the pan.2 tbsp miso butter
- Meanwhile, pop your bread into the toaster, and toast it just how you like it.2 pieces bread
- As the pan slowly heats up, push the edges of the egg into the centre of the pan and allow the uncooked egg to flow outwards. Repeat this step until the eggs are almost completely cooked.
- Turn off the heat now if you like runny scrambled eggs, or cook for an extra minute or two to firm them up.
- Portion the eggs onto your toast and add your optional chosen garnishes.rayu chilli oil, shichimi togarashi, bonito flakes / katsuobushi, seaweed flakes / aonori, avocado slices, furikake