Miso Butter Scrambled Eggs with Scallions and Sesame

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Quick Ingredients

1 tablespoon white miso paste
1 tablespoon warm water
4 large eggs
2 tablespoons unsalted butter, divided
2 cups hot steamed short-grain rice or 2 thick slices toasted sourdough
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds

Do This

1. Whisk the white miso with the warm water until completely smooth.
2. Add the eggs and whisk vigorously for 45 seconds.
3. Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes, then melt 1 tablespoon butter.
4. Pour in the eggs and cook gently, sweeping a spatula across the pan to form soft curds.
5. After 2 minutes, fold in the remaining butter and cook for 1 minute, until glossy and just set.
6. Spoon over hot rice or toast, then finish with scallions and toasted sesame seeds.

Why You’ll Love This Recipe

White miso adds deep savory flavor without making the eggs taste heavy.
Low heat and a final addition of butter create exceptionally soft, velvety curds.
The entire meal is ready in less than 20 minutes.
It works equally well as a quick breakfast, satisfying lunch, or simple late-night meal.

Grocery List

Produce: 2 scallions
Dairy: 4 large eggs and 2 tablespoons unsalted butter
Pantry: White miso paste, short-grain rice or sourdough bread, and toasted sesame seeds

Full Ingredients

For the Miso Butter Scrambled Eggs

1 tablespoon white miso paste, also called shiro miso (18 grams)
1 tablespoon warm water, about 105°F or 41°C (15 milliliters)
4 large eggs, preferably at room temperature (about 200 grams without shells)
2 tablespoons unsalted butter (28 grams), divided

For Serving

2 cups freshly cooked Japanese short-grain rice (about 370 grams), kept hot, or 2 thick slices sourdough bread (about 110 grams), toasted

For the Garnish

2 scallions, thinly sliced, white and green parts separated (about 2 tablespoons or 12 grams)
1 teaspoon toasted sesame seeds (3 grams)

Miso Butter Scrambled Eggs with Scallions and Sesame – Closeup

Step-by-Step Instructions

Step 1: Prepare the rice or toast

If serving the eggs with rice, divide 2 cups of freshly steamed short-grain rice between two shallow bowls and keep it covered and hot. If reheating cooked rice, heat it to 165°F or 74°C. For the toast option, place the sourdough in a 375°F or 190°C oven for 6 minutes, turning it over after 3 minutes, or toast it in a toaster until crisp and golden.

Step 2: Prepare the garnishes

Thinly slice the scallions, keeping the pale white pieces separate from the tender green tops. If your sesame seeds are not already toasted, place them in a dry skillet over medium heat for 2 minutes, shaking the pan every 20 seconds. Transfer them to a plate as soon as they smell nutty and turn light golden brown.

Step 3: Make the miso egg mixture

Place the white miso and 1 tablespoon warm water in a medium bowl. Whisk for 30 seconds, pressing out any small lumps, until the mixture is completely smooth. Add the eggs and whisk vigorously for 45 seconds. The whites and yolks should be fully combined, and the mixture should look lightly foamy. Do not add salt yet; the miso provides plenty of seasoning.

Step 4: Warm the skillet gently

Place a 10-inch nonstick skillet over medium-low heat and let it warm for 2 minutes. If checking with an infrared thermometer, the surface should be approximately 250°F to 275°F, or 121°C to 135°C. Add 1 tablespoon butter and swirl it across the pan for about 30 seconds. The butter should melt and foam gently without browning.

Step 5: Form soft, velvety curds

Pour the egg mixture into the skillet and let it sit undisturbed for 15 seconds. Using a flexible silicone spatula, slowly sweep from the edge of the skillet toward the center. Rotate the pan and repeat, gently folding the cooked egg over the still-liquid egg. Continue making slow, broad sweeps every 5 to 10 seconds for 2 minutes. Keep the heat at medium-low so the eggs stay moist and do not develop browned edges.

Step 6: Finish with butter

Cut the remaining 1 tablespoon butter into four small pieces. When the eggs have formed soft curds but still look slightly loose, scatter the butter over them. Fold gently for 1 minute, allowing the butter to melt into the eggs. Remove the skillet from the heat when the eggs are glossy, softly mounded, and have reached 160°F or 71°C in the center. They will continue to set slightly from residual heat.

Step 7: Plate and garnish

Immediately spoon the scrambled eggs over the hot rice or toasted sourdough. Scatter the sliced scallion whites and green tops over the eggs, then sprinkle with the toasted sesame seeds. Serve at once while the eggs are warm, buttery, and soft.

Pro Tips

Choose white miso: White or shiro miso has a mild, slightly sweet flavor that complements eggs. Red miso is stronger and may make the dish overly salty.
Keep the heat low: High heat makes egg proteins tighten quickly, producing dry or rubbery curds. Medium-low heat gives you more control.
Use a flexible spatula: A silicone spatula follows the curve of the pan and lets you fold the eggs without breaking the curds into tiny pieces.
Stop while the eggs look glossy: Remove them from the pan as soon as they reach 160°F or 71°C. Carryover heat will finish the cooking.
Taste before adding salt: Miso brands vary in salinity, but most provide all the seasoning this recipe needs.

Variations

Spicy miso eggs: Drizzle each serving with 1 teaspoon chili crisp or chili oil just before adding the scallions.
Greens and mushroom version: Sauté 1 cup sliced shiitake mushrooms and 1 packed cup baby spinach in 1 teaspoon butter for 4 minutes. Transfer them to a plate, cook the eggs as directed, and fold the vegetables back in during the final 30 seconds.
Nori toast: Serve the eggs on sourdough toast and finish each portion with 1 tablespoon thinly sliced toasted nori in addition to the scallions and sesame seeds.

Storage & Make-Ahead

These eggs are best served immediately, but leftovers can be refrigerated in an airtight container for up to 2 days. Refrigerate leftover rice separately within 2 hours of cooking and use it within 4 days. Reheat the eggs in a covered nonstick skillet over low heat with 1 teaspoon water for 2 to 3 minutes, stirring gently, until they reach 165°F or 74°C. To prepare ahead, slice the scallions, toast the sesame seeds, and whisk the miso with the water up to 1 day in advance; refrigerate each component separately. Whisk the eggs into the miso mixture just before cooking. Freezing is not recommended because the eggs can become watery and rubbery after thawing.

Nutrition (per serving)