Japanese Scrambled Eggs (3+ Ingredients)

If you don’t usually think to make scrambled eggs for dinner, these Japanese Scrambled Eggs (aka Miso Eggs) are about to revolutionize your world.

They’re creamy and comforting 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.

Variations & Substitutions

no furikake – black pepper, sesame seeds, chopped chives, sliced green onion (scallions), basil leaves, schichimi togarashi, dried chilli powder, dried chilli flakes, everything bagel seasoning, tajin seasoning, roast pine nuts.

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.

more substantial (low carb) – serve with avocado or almond bread or roast pine nuts.

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.

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 – more salt and freshly ground black pepper!

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 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.