Miso Butter Scrambled Eggs. First make the miso butter by combining the butter and miso until well mixed. SCRAMBLE THE EGGS When the miso butter is melted, pour in the eggs. Just take a moment and have a look at that creamy egg.
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You can have Miso Butter Scrambled Eggs using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Miso Butter Scrambled Eggs
- Prepare 1009 of unsalted butter, room temperature.
- It's 1 tbsp of shiro miso paste.
- You need 6 of eggs.
- It's 1/2 tsp of sea salt.
- It's of Buttered toast to serve.
- Prepare of Finely chopped chives, to serve.
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Miso Butter Scrambled Eggs instructions
- First make the miso butter by combining the butter and miso until well mixed. Place in a 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. 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 finely chopped chives, if using. Serve right away..
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