If you don’t usually think to make scrambled eggs for dinner, these Japanese Scrambled Eggs (aka Tamago or Miso Eggs ) are about to revolutionize your world.
They’re creamy and comforting large curds without containing any dairy. But more importantly they pack the biggest flavour punch. It all comes down to my secret magic ingredient. Ready to find out what it is?
Good old miso paste.
This stuff is life-changing. It still blows me away how one ingredient can add so much salty, umami goodness to transform the humble scrambled egg into a compliment-worthy dinner. Or breakfast. Or lunch.
The other optional secret is the Furikake – a savory Japanese sprinkle of seaweed and sesame seeds traditionally used on rice. Between you and me Furikake is wasted on rice – so much better sitting atop a creamy bowl of these miso eggs.
If you don’t have any Furikake these eggs are still amazing with just the miso alone. But if you want ideas for alternative sprinkles see the variations below the recipe.
I use white miso paste (also called Shiro miso) but any miso like brown or red miso can be used – they’ll just have a slightly stronger flavour so consider using less.
And I should mention they have practically zero prep time!
Japanese Scrambled Eggs
Ingredients
- 3-4 eggs
- 1-2 teaspoons miso paste
- furikake optional
PLUS Ingredient
- baby spinach leave OR cooked veggies
Instructions
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Place a medium frying pan or skillet on a medium high heat.
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Crack eggs into a medium bowl and whisk in the miso paste and 1 tablespoon water.
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When the pan is hot add a splash of oil or butter. Pour in the eggs and cook stirring constantly for about 2 minutes or until the egg has set into a creamy soft mass.
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Remove from the heat. Quickly place on a warm plate or bowl. Sprinkle with furikake (if using). Serve salad leaves or cooked veggies on the side.
Recipe Video
Variations & Substitutions for Japanese Scrambled Eggs
no furikake – black pepper, a teaspoon of sesame seeds, a tablespoon of chopped chives to garnish, sliced green onion (scallions), basil leaves, schichimi togarashi, dried chilli powder, dried chilli flakes, everything bagel seasoning, tajin seasoning, roast pine nuts, shredded nori sheets, roasted seaweed, garlic flakes, a drizzle of sesame oil or a splash of mirin or a little dashi powder. Or for something radical try a splash of ketchip.
no miso paste – stir in soy sauce instead – start with less soy because it will be stronger and saltier than miso.
pantry-friendly – serve with frozen spinach warmed with a little butter or other cooked frozen veg.
vegan – replace the eggs with grated or crumbled firm tofu. Add a pinch of turmeric if you want a pretty yellow colour.
different protein / egg-free – see the vegan option OR replace eggs with minced (ground) pork, chicken or turkey.
soy-free – season with salt instead of the miso paste. I’m also thinking you could substitute tomato paste for the miso to give the umami flavours.
more substantial (carb lovers) – serve on toast or with steamed rice or any cooked white rice. My kids love these eggs with fried rice. Or stir cooked rice in with the eggs to make Omurice – a japanese rice omelette.
more substantial (low carb) – use large eggs, serve with avocado as a side dish or almond bread or roast pine nuts or miso butter.
different vegetables – feel free to go to town with your vegetable accompaniments. Mushrooms are lovely so are snow peas or sugar snap peas.
more fancy / for entertaining – serve with a reliable cabbage salad, or Best Ever Broccoli Salad or Asparagus with Ricotta and Mint.
hot! – serve with your favourite hot sauce or fresh or dried chilli flakes.
Japanese omelette / Japanese omelet – instead of stirring let the egg mixture cook on a medium-low heat in a nonstick skillet until almost set then roll up with a spatula onto your plate. Cut the omelette into strips before serving.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
miso paste – unopened paste keeps in the pantry for months, once open needs to be refrigerated and will last for months.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
furikake – keep it in the pantry.
Problem Solving Guide
bland – kosher salt and freshly ground black pepper! Or add in a flavor bomb.
too dry – overcooked eggs. Next time get them out earlier. For now a drizzle of extra virgin olive oil will help.
watery liquid seeping out – another sign of over cooked eggs. See above for solutions.
too salty – too much miso! The only solution for over salting is dilution so you can make a second batch of eggs without miso and then mix them all together to dilute. OR serve the eggs with unsalted veggies or unsalted rice.
sticking to the pan – eggs love to stick! For now just scrape out into a serving dish as best you can. Next time use a non stick pan or a well seasoned cast iron pan. And make sure you heat the pan and the oil before adding food.
Can Japanese Scrambled Eggs be made ahead of time?
No best when freshly made. Although if you don’t mind eating room temperature eggs you could make them up to 2 hours ahead. Sprinkle the furikake on just before serving.
How long do Japanese Scrambled Eggs last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week. Don’t freeze.
Is Japanese Scrambled Eggs healthy? Are they good for me?
Absolutely! From a nutrition perspective it contains top quality protein from the eggs and vitamins and fiber from the spinach and it’s low in carbohydrates. Spinach also contains iron to give you energy. There is some cholesterol from the eggs but dietary cholesterol doesn’t cause blood cholesterol to rise. If you’re concerned about sodium, consider halving the miso.
Is miso and eggs a good combination?
Yes Yes Yes! As I mentioned above it blows me away how miso can add so much salty, umami goodness to transform the humble scrambled egg into a compliment-worthy meal.
How to cook Japanese Scrambled Eggs in the microwave?
Just combine the miso, egg and water in a microwave safe bowl. Cook in 1 minutes burst, stirring after each until the eggs are just set.
What do you eat with Japanese Scrambled Eggs?
I love them serve simply with some baby spinach or other greens. If I want a more substantial meal, avocado is a nice accompaniment. Or some cooked veggies like broccoli or asparagus. But for a fancier meal serve with a fancier salad. Or you could pile the eggs onto hot buttered toast or serve on a bowl of steamed rice.
What wine goes with Japanese Scrambled Eggs?
A Japanese beer or a dry sake will work well. But if you really want vino I’d go with a crispy dry white like Pinot Gris, Sauvignon Blanc or Riesling.
What can I add to my Japanese Scrambled Eggs to make it taste better?
These are pretty damn delicious but if you feel like it needs something else try a drizzle of Japanese mayonnaise, some more furikake or a splash of hot sauce like Sriracha.
More Recipes Similar to Japanese Scrambled Eggs
- Scrambled Harissa Eggs
- Frozen Spinach and Eggs (3-Ingredients)
- Lemony Miso Baked Eggs
- Lemony Easy Eggs
- Easy Eggs & Rice
With Love
Jules x