Japanese fusion · skillet
Miso-Butter Scramble
Eggs scrambled slowly in nut-brown butter whisked with white miso, spooned over toast and finished with chives and a few trout roe if you're feeling fancy.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
White (shiro) miso is sweeter and won't dirty the color of the eggs. Cook lower than you think. The miso browns fast. Leftover brown-butter miso is excellent on roasted vegetables.
- Beat the eggs with the milk and a pinch of salt.
- Melt the butter over medium heat until the solids go nut-brown and smell toasty. Mash in the miso so it dissolves into the fat.
- Lower the heat. Add the eggs and push them slowly with a spatula into soft curds. Pull them while they’re still a little wet. They keep cooking.
- Spoon over toast. Finish with chives, sesame, and trout roe if you have it.