100g (3.5 oz) unsalted butter, room temperature
1 tbsp shiro miso paste*
6 eggs
½ tsp sea salt
buttered toast to serve
finely grated parmesan cheese, to serve
sichimi togarashi*, to serve (optional)
First make the miso butter by combining the butter and miso until well mixed. Place in 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 (it shouldn’t foam or brown). 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 parmesan cheese and sichimi togarashi, if using. Serve right away.
Notes:
– Shiro miso is a white miso paste and is commonly found in the Asian aisle of most supermarkets or from an Asian grocery store.
– Sichimi togarashi is a type of Japanese chilli powder.
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