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Creamy Scrambled Eggs with Miso Butter

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A quick and easy recipe for creamy scrambled eggs enhanced with savory miso butter, perfect for an elevated breakfast or brunch.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 tablespoon white or yellow miso paste
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons milk or cream (whole milk or half-and-half recommended)
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • Chives or green onions, finely chopped (optional for garnish)
  • Optional: toasted sesame seeds for crunch
  • Optional: splash of soy sauce or tamari to deepen umami

Instructions

  1. Prepare the miso butter: In a small bowl, combine the softened unsalted butter with the miso paste. Blend until smooth and fully incorporated.
  2. Beat the eggs: Crack 4 large eggs into a medium mixing bowl. Add the milk or cream and a pinch of salt. Whisk vigorously until uniform, pale yellow, and slightly frothy.
  3. Heat the skillet: Place a nonstick skillet over low to medium-low heat and warm for 1-2 minutes.
  4. Add the miso butter: Spoon the miso butter mixture into the skillet and let it melt slowly, swirling to coat the surface evenly.
  5. Pour in the eggs: Immediately add the beaten eggs to the skillet and let sit undisturbed for about 20 seconds.
  6. Scramble gently: Using a silicone spatula, push the eggs from the edges toward the center, forming soft curds. Keep heat low and cook slowly.
  7. Fold, don’t stir: Fold the eggs over themselves every 10-15 seconds until glossy and slightly runny but not wet, about 3-4 minutes total.
  8. Remove from heat just before done: Take the pan off when eggs look slightly softer than desired to prevent overcooking.
  9. Season and garnish: Adjust salt and pepper to taste. Sprinkle chopped chives or green onions on top.
  10. Serve immediately: Transfer to warm plates and enjoy for best texture and flavor.

Notes

Use room temperature eggs for fluffier texture. Cook eggs slowly over low heat to avoid dryness. Remove from heat slightly early as eggs continue cooking off heat. For dairy-free version, substitute butter with plant-based spread and milk with coconut or almond milk. Avoid microwaving leftovers to maintain creamy texture.

Nutrition

Keywords: scrambled eggs, miso butter, creamy eggs, breakfast recipe, easy brunch, umami, quick breakfast

Find it online: https://chrisfeasts.com/creamy-scrambled-eggs-with-miso-butter-easy-recipe-for-elevated-breakfast/