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There’s scrambled eggs, and then there’s miso butter scrambled eggs! This is the perfect dish to wake up to any day of the week, and it’s full of creamy, savoury-packed, cheesy goodness. How to make it better? Serve it as breakfast in bed to a loved one!
WATCH THIS RECIPE
Miso Butter Scrambled Eggs
PREP TIME
5 minutes + firming time
COOK TIME
5 minutes
SERVES
2
Ingredients
100g (3.5 oz) unsalted butter, room temperature
1 tbsp shiro miso paste*
6 eggs
½ tsp sea salt
buttered toast to serve
finely grated parmesan cheese, to serve
sichimi togarashi*, to serve (optional)
Steps
First make the miso butter by combining the butter and miso until well mixed. Place in the freezer for 10-15 minutes or until firm, before using.
When ready to cook, whisk the eggs and salt until just combined.
Heat a pan over low heat. Add a heaped tablespoon of butter and wait for it to melt (it shouldn’t foam or brown). Then pour in the eggs and let them set for a minute or until they just starting to show signs of setting at the sides. Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds. Add another heaped tablespoon of cold butter to the eggs and keep stirring until thick and glossy. Pour out the eggs onto some toast.
Top with parmesan cheese and sichimi togarashi, if using. Serve right away.
Notes:
– Shiro miso is a white miso paste and is commonly found in the Asian aisle of most supermarkets or from an Asian grocery store.
– Sichimi togarashi is a type of Japanese chilli powder.
10-minute mealsBreakfastEggsMisoWeekend meals
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- 10-minute meals
- Breakfast
- Egg Breakfast
- Eggs
- Miso
- Weekend meals
What our customers say
5.0
Rated 5.0 out of 5
5.0 out of 5 stars (based on 1 review)
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RATE AND REVIEW
Jacinta
January 16, 2024
So delicious!
I don’t think I will ever be able to have scrambled eggs without miso butter again. They turned out perfect.
Popular on Marion's Kitchen
Miso Butter Scrambled Eggs
|
Ingredients
100g (3.5 oz) unsalted butter, room temperature
1 tbsp shiro miso paste*
6 eggs
½ tsp sea salt
buttered toast to serve
finely grated parmesan cheese, to serve
sichimi togarashi*, to serve (optional)
Steps
First make the miso butter by combining the butter and miso until well mixed. Place in the freezer for 10-15 minutes or until firm, before using.
When ready to cook, whisk the eggs and salt until just combined.
Heat a pan over low heat. Add a heaped tablespoon of butter and wait for it to melt (it shouldn’t foam or brown). Then pour in the eggs and let them set for a minute or until they just starting to show signs of setting at the sides. Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds. Add another heaped tablespoon of cold butter to the eggs and keep stirring until thick and glossy. Pour out the eggs onto some toast.
Top with parmesan cheese and sichimi togarashi, if using. Serve right away.
Notes:
– Shiro miso is a white miso paste and is commonly found in the Asian aisle of most supermarkets or from an Asian grocery store.
– Sichimi togarashi is a type of Japanese chilli powder.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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