Miso scrambled eggs (Japanese-style)

Miso scrambled eggs are a flavourful twist on the classics inspired by Japanese-style egg dishes like tamagoyaki. The soft scrambled miso eggs are creamy and savoury, with just a hint of sweetness. And it’s ready to eat in five minutes!

Miso scrambled eggs are a delicious way to add umami to your breakfast routine. While this miso egg recipe is inspired by Japanese dishes like tamagoyaki and tamago sando, it’s much easier to make at home with just four ingredients.

Spoon the custardy eggs onto a bowl of steamed white rice or buttered sourdough toast. And enjoy it for breakfast, or bulk it up with stir-fried vegetables for dinner (or don’t).

To be honest, I often whip up a two-egg portion of miso eggs for an indulgent yet wholesome afternoon snack. It really is that good!

Large curds of creamy miso scrambled eggs viewed up close.

Why you’ll love miso eggs

It took my savoury brain a moment to get used to the idea of sugar in scrambled eggs, but I’m so glad it did. These custardy, flavourful eggs make me deliriously happy.

And I think you’ll love it too:

  • It’s ridiculously easy: Each ingredient plays a role in achieving perfectly seasoned, soft and custardy eggs. But technique-wise, this recipe could not be easier. Use a nonstick pan over low heat, and you’ll get perfect results every time.
  • It’s versatile: Enjoy the miso scrambled eggs for breakfast or dinner, spooned over steamed white rice or toasted bread. You can get creative and add toppings and side dishes to bulk up the meal.
  • It’s seriously delicious: Yes, I know. I’m going on about this. But the nutty sesame oil, umami miso and touch of sweetness create a flavour profile greater than the sum of its humble parts.

What are miso scrambled eggs?

When we think of iconic Japanese egg dishes, tamagoyaki and tamago sando jump to mind immediately – at least for me.

Tamagoyaki is a sweet-yet-savoury Japanese rolled omelette with a light and airy texture, often served over sushi rice and dipped in soy sauce.

And tamago sando is a Japanese egg sandwich of hard-boiled egg laced with kewpie mayo stuck between two slices of soft Japanese milk bread.

Both are delightful and utterly irresistible to an egg lover like me.

So, where do miso scrambled eggs come in? 

This soft scrambled miso egg recipe is not an authentic Japanese recipe. But it’s slightly sweet – like a typical Japanese egg dish, but requires no complicated rolling technique. The miso paste delivers our favourite Japanese umami flavour profile in one simple ingredient, and you can have it on the table in under five minutes.

Convinced? Let’s start cooking Japanese-inspired scrambled eggs!

Ingredients and substitutes

Ingredients for miso eggs arranged on a kitchen counter viewed from above.

These Japanese-style scrambled eggs have an ultra-creamy texture and gorgeous umami flavour. And you’ll only need a handful of simple ingredients to achieve this at home.

  • Eggs: I typically use large pasture-reared eggs (sometimes extra-large). The quality of the eggs makes a difference in such a simple recipe. But, as always, use the eggs you prefer.
  • Miso paste: White miso paste (shiro miso) is a mild and slightly sweet miso. You can find it in most grocery stores. But you can also use red miso paste for a more intensely savoury flavour. Or try a miso paste substitute if you’ve run out.
  • Sugar: I use normal white sugar for a touch of sweetness. The result won’t be intensely sweet, but it adds that sweetness we associate with classic Japanese egg dishes. It also creates a beautiful glossy texture and helps to keep the eggs from curdling (due to acidic miso paste). I don’t recommend skipping it.
  • Sesame oil: Toasted sesame oil has a strong nutty flavour, and a little goes a long way. Untoasted sesame oil makes a boring substitute flavour-wise. I recommend using butter as cooking fat if you don’t have toasted sesame oil.
  • Shichimi togarashi: This Japanese blend of seven spices (Japanese 7-spice) includes chilli peppers, orange peel, seaweed, sesame seeds and more. If you don’t have (or like) shichimi togarashi, you can finish the dish with a generous grind of black pepper. 

Serve Japanese scrambled eggs on rice as part of a traditional breakfast. Or spoon it over toasted sourdough. See more serving suggestions and topping ideas for your miso eggs.

How to make miso scrambled eggs

This Japanese-style scrambled eggs recipe is umami flavour-packed and ready in minutes. It’s also super easy to make.

Step 1: Crack the eggs into a medium bowl. Add the white sugar and whisk until the eggs are smooth and no egg white streaks remain.

Step 2: Mix the miso paste and water in a separate small bowl. Add the miso water to the egg mixture and whisk until combined.

Step 3: Add the toasted sesame oil to a cold nonstick frying pan, then place it over low heat. Pour the egg mixture into the pan and stir using a silicone spatula to mix the oil and eggs.

Step 4: Let the eggs sit until the bottom begins to set and you see faint steam rising from the eggs – about two minutes. Then use the spatula to fold the almost-set eggs from the outer edge of the pan to the centre. Gently stir, or swirl the pan, to coat the cooked curds with uncooked egg and repeat. The cooking time will vary depending on your heat source, pan size, and recipe size – it takes me about four minutes from start to finish to scramble four eggs in a 10-inch nonstick skillet.

Serve the miso scrambled eggs immediately – sprinkled with a tiny pinch of Japanese 7-spice.

Japanese scrambled miso eggs and rice with shredded nori and Japanese seven-spice.

Serving suggestions

Miso scrambled eggs and rice are a great way to enjoy a quick version of a traditional Japanese breakfast.

But it’s also a wonderful weeknight dinner. And, when I’m after an indulgent yet wholesome afternoon snack, I make a two-egg scramble with miso and savour it in tiny bites.

To serve it on rice: Japanese scrambled eggs and rice make the perfect quick-and-easy breakfast, lunch or dinner (preferably white medium-, short-grain or sushi rice – see how to cook stovetop sushi rice or instant pot sushi rice). The savoury, umami flavour and creaminess of the soft scrambled eggs pair perfectly with a simple bowl of white rice.

Serve it with a drizzle of sweet and fruity okonomiyaki sauce (or simply soy sauce) and roasted seaweed. Or bulk up the meal with an easy side dish of stir-fried shiitake mushrooms, bok choy or spinach.

Toast: The soft and creamy scrambled eggs are also delicious on toasted sourdough bread. You can even add a cheeky spread of miso butter to double up on the miso goodness. And to bulk things up, this breakfast is super satisfying with smoked salmon (salmon loves miso butter and eggs!). Add flaked Maldon salt to taste.

Egg sandwiches (tamago sando): Sandwich the scrambled eggs between two slices of crustless, soft white bread. Japanese milk bread is ideal, but you can use what you have. Add a generous squeeze of kewpie mayo and a sprinkle of shichimi togarashi (Japanese seven-spice blend) for an extra flavour kick before you close up your sando.

Toppings: Top your scrambled egg rice bowl or miso egg toast with a pinch of shichimi togarashi or furikake rice seasoning, some shredded nori (or another type of roasted seaweed), toasted sesame seeds, sliced green onions or garlic chives.

Frequently asked questions

What is miso made out of?

Miso is a fermented paste made from soybeans, salt, and a grain (typically barley or rice) inoculated with koji (a filamentous fungus). 

What does miso taste like?

Miso has a savoury, umami flavour that’s both salty and slightly sweet. It also has a slight tanginess that comes from the fermentation process.

Miso scrambled eggs on rice with shredded nori and Japanese seven-spice.

Miso Scrambled Eggs

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5 from 8 votes
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These miso scrambled eggs are custardy, savoury and slightly sweet – inspired by iconic Japanese egg dishes like tamagoyaki (rolled egg omelette nigiri) and tamago sando (egg sandwich) that always have that touch of sweetness. But this miso egg recipe is so much easier to make at home!
Recipe byAdri
Servings: 2 servings
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes

Ingredients
 

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

Instructions

  • Crack the eggs into a medium-sized mixing bowl. Add the sugar. Then whisk until the eggs are smooth with no egg white streaks.
  • Mix the miso paste and water in a separate small bowl. Then add the miso-water-mix to the eggs and whisk to combine.
  • Add the toasted sesame oil to a cold nonstick frying pan. Then place the pan over low heat and add the egg mixture. Stir using a silicone spatula to distribute the sesame oil into the egg mixture, then let the eggs sit until you see the edges beginning to set and a gentle steam beginning to rise – about 1 to 2 minutes. Use the spatula to fold the almost-set eggs from the outer edge of the pan to the centre – so that you end up with large egg curds. Stir to coat the cooked curds with egg. And repeat until the eggs are almost set. Then remove the pan from the heat. Cooking time varies greatly depending on your heat source and pan size – for me, it takes about 4 minutes from the start.
  • Serve the miso scrambled eggs straight away on buttered sourdough toast for breakfast. Or spoon it over steamed white rice for dinner. Then sprinkle it with a small pinch of shichimi togarashi.

Notes

  • Shichimi togarashi (Japanese 7-spice) is a spicy blend of chilli peppers, orange peel, seaweed, sesame seeds and more. I like a bit of heat with this dish, but it’s not essential in this recipe. You can also top the miso eggs with sliced green onions, garlic chives or shredded nori. See serving suggestions for more ideas.
  • Click on the serving size in the recipe card header to scale the recipe to your preferred portion size.

Nutrition Information

Calories: 181 kcal Carbohydrates: 4 g Protein: 12 g Fat: 13 g Saturated Fat: 3 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 5 g Trans Fat: 0.04 g Cholesterol: 327 mg Sodium: 349 mg Potassium: 134 mg Fiber: 0.3 g Sugar: 3 g Vitamin A: 480 IU Calcium: 53 mg Iron: 2 mg

4 Comments

  1. 5 stars
    I just made a variation tonight for dinner. I added the miso eggs to some partially wilted spinach and let everything cook together. The result was outstanding. I paired it with avocado and toast with sundried tomato bruschetta.

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