Miso Satay Eggs

Miso Satay Eggs

I eat eggs almost every day. So whenever I hear of a good flavour combo, my brain automatically thinks, ‘would that be good with eggs?’

No prizes for guessing that the answer was a resounding YES when I read about a miso satay sauce in the latest Cornersmith book last year.

There’s nothing culturally correct about these eggs. There’s Japanese miso (or soy sauce), Indonesian ‘satay’ (read peanut butter) and hot sauce but don’t let that stop you from giving them a go.

I love them with Thai ‘sriracha’ but they’re also amazing with Tabasco and I’m willing to wager that any hot sauce you like will be good here.

Although if you want to keep it in the mild and creamy sphere, a squeeze of lime is a wise addition.

Miso Satay Eggs

Total Time 15 minutes
Servings 1 person


  • 2 tablespoons smooth peanut butter
  • 4 tablespoons water
  • 1 teaspoons white miso paste or soy sauce
  • 3-4 eggs
  • 1 small bunch coriander cilantro
  • 15 g roast peanuts chopped
  • hot sauce to serve, optional


  1. Mix peanut butter, water and miso paste or soy sauce in a bowl until smooth. Add eggs and whisk to combine - it doesn't have to be completely smooth.
  2. Heat a small frying pan on a medium high heat.
  3. When the pan is hot add a little oil. Then tip in the eggs.
  4. Cook, stirring until the eggs are no longer snotty and almost completely set but still a little runny - remember they will keep cooking after you remove from the heat.
  5. Quickly tip the cooked eggs into a clean plate or bowl.
  6. Top with coriander, chopped peanuts and hot sauce (if using).

Recipe Video

NET CARBS 11g/100g

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Variations & Substitutions for Miso Satay Eggs

plan-B (pantry) – serve with defrosted frozen spinach, green beans or edamame instead of the coriander.

egg-free – try these flavours with scrambled tofu (halve the water) and add 1/4 teaspoon ground turmeric or curry powder for the colour and extra flavour.

nightshade-free – use lime juice instead of hot sauce.

soy-free – use a large pinch of salt instead of the miso or soy sauce.

nut-free – replace peanut butter with tahini and the chopped peanut with sunflower seeds or sesame seeds, and increase the hot sauce to make up for the milder flavour.

more substantial (carb lovers) – serve with steamed rice or scramble some cooked rice into the mixture. Or serve over rice noodles cooked as per the packet.

more substantial (low carb) – extra peanuts, avocado, or other nuts.

different greens – mint or basil will work or any salad leaf or baby spinach or defrosted frozen spinach or some defrosted edamame or green beans – you just want something green. Or serve as a filling like sang choi bau to cos lettuce or ice berg lettuce.

extra veg – soften an onion before scrambling in the egg mixture. Or stir in baby spinach or defrosted frozen spinach at the end. Feel free to serve with any raw chopped veg you fancy. Would be great on a bed of cauliflower rice.

Waste Avoidance Strategy

smooth peanut butter / peanuts / hot sauce – keep them in the pantry.

miso paste – unopened paste keeps in the pantry for months, once open needs to be refrigerated and will last for months.

eggs – will keep in the fridge for weeks or use for another meal.

coriander – best to use for another meal. Can be frozen but will wilt when defrosted.

Problem Solving Guide

bland – salt! More hot sauce or a squeeze of lime.

water seeping out – overcooked eggs. Next time use a lower heat or get them out of the pan sooner.

sticking to the pan – next time make sure your pan is hot before adding the oil and make sure the oil is hot before adding the food. For now remove from the heat and stirring in a splash of water will help it release.

Prepare Ahead

No these are best when freshly cooked. Leftovers will keep in the fridge for 1-2 weeks. Don’t freeze.

Miso Satay Eggs

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With love,
Jules x

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  • I’m sick of eggs right now, but am definitely saving this recipe. I would do it with almond butter (or perhaps cashew butter) and the matching nuts, because I don’t digest peanuts well. I also like the idea of lime juice in place of the sriracha, because it’s kinder to my stomach. I’m hoping to be back eating eggs sooner rather than later, so I can try these and get back to the Malaysian Golden Egg Curry (one of my favorite recipes).

    • Almond or cashew butter won’t have as much flavour Susan – so be prepared for a milder version – they’ll still be delicious though. Eggs are the best!

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