Come have a taste of my Japanese Scrambled Eggs recipe, a delightful twist on traditional scrambled eggs! These eggs are infused with the savory goodness of soy sauce, resulting in a flavorful and healthy breakfast option. With just five simple ingredients and a quick 3-minute preparation, these scrambled eggs are a protein-packed, satisfying way to start your day!
Table of Contents
Why I Love This Recipe
If you’re a fan of breakfasts with a twist, you’re going to love my Japanese Scrambled Eggs recipe! It’s a simple and easy way to infuse your morning routine with the flavors of traditional Japanese cuisine. Made with common Japanese-style seasonings and ingredients and served along side my traditional Japanese Breakfast, these eggs offer a delightful variation on the classic western styled scrambled eggs.
Cooked to creamy perfection in a skillet, they taste lightly savory and are topped with freshly cut green onions just like in my Japanese Scrambled Egg Rice Bowl. Whether you’re looking for a side protein dish or a unique breakfast experience, these scrambled eggs are for you. So why wait? Let’s dive into this flavorful journey and enjoy a delicious start to your day!
Ingredients
Ingredients
- Eggs – two eggs beaten well.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Half and Half – a blend of half heavy cream and half milk. Can be purchased at grocery stores. Can sub with heavy cream.
- Green Onion – finely chopped green onion scallions.
- Butter – salted or unsalted.
Directions
Step 1 Beat eggs, soy sauce, half ‘n’ half (or cream and milk), and additional add-ins in a bowl.
🥢 Flavoring Pro Tip
To boost the umami flavor, add a dash of Hondashi or Dashi into the egg mixture.
🌀 Mixing Pro Tip
For the fluffiest texture, use a Hand Mixer to incorporate air into the beaten egg.
Step 2 Melt butter in a large frying pan over medium-low heat, then pour in the beaten egg mixture.
🍳 Cooking Pro Tip
To achieve the perfect texture, cook the eggs over Medium-Low Heat. This slow cooking method ensures that the eggs remain creamy and tender.
Step 3 Cook while continuously stirring to maintain a fluffy texture. Serve and top with fresh green onions.
🌿 Garnishing Pro Tip
To achieve a traditional Japanese presentation, garnish with Chopped Green Onions or Strip of Nori.
Recipe Variations
You can elevate these Japanese scrambled eggs by adding a touch of sweetener or mirin into the egg mixture, creating my Sweet Japanese Eggs variation of this recipe!
Pairing Recommendations
Enhance your Japanese breakfast experience by serving with traditional dishes like Salmon Ochazuke or baked Japanese Miso Salmon, along with a bowl of your choice of rice and a comforting Tofu Miso Soup. Alternatively, you can opt for a unique and protein-packed miso soup, the Egg Drop Miso Soup.
Frequently Asked Questions
What is the ideal skillet or pan to use for cooking these Japanese scrambled eggs?
A non-stick skillet or frying pan works best for even cooking and easy cleanup.
Can I substitute green onions with other garnishes?
Absolutely, feel free to use other garnishes like chives if you prefer different flavors.
What is the best type of eggs to use for this recipe?
You can use regular chicken eggs for this recipe.
Storage Tips
To store leftover, place them in an airtight container and refrigerate for up to 3-5 days.
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Watch How To Make It
Japanese Scrambled Eggs
Ingredients
- 2 Eggs
- 1 tsp Soy Sauce
- 1 tbsp Half & Half
- 1/8 Stalk Green Onions
- 1/2 tbsp Butter
Instructions
- Gather all the ingredients.
- Crack eggs into mixing bowl, combine soy sauce, half & half and mix well.
- Thinly cut the green onions and set aside.
- Add butter into a pan and let it melt on medium low heat.
- Pour the egg mix into the pan while continuous mixing with a spatula. Don't let eggs sit, otherwise, they will lose their 'fluffy' texture.
- Cook for about 1-2 minute or until the eggs stop having runny texture. Transfer to a plate and top with green onions.
Nutrition
Just made these for breakfast. OISHII!! Brings back memories of living in Tokyo many years ago. Thank you for this.
Hey Karen – glad you liked the Japanese scrambled egg recipe! You also can add a touch of sweetener to the eggs if you like, many places in Japan do that as well!