Scrambled eggs with miso

Scrambled eggs with miso

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free
Nutritional value / person: 219 kcal
, Fat: 15 g
, Carbohydrate: 5 g
, Protein: 15 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ tbsp sesame oil
6 spring onions, cut in half lengthwise and crosswise
1 dl water
1 tbsp soy sauce
1 tsp liquid honey
salt and pepper to taste

Scrambled eggs

8 fresh eggs
1 tbsp miso paste
a little pepper
½ tbsp sesame oil
½ tbsp black sesame seeds
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How it's done

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Heat the oil in a non-stick frying pan. Add the spring onions, stir fry for approx. 4 mins. Pour in the water, cover and simmer for approx. 3 mins. Mix in the soy sauce and honey, season.

Scrambled eggs

Place the eggs, miso paste and pepper in a measuring cup, puree. Heat the oil in a non-stick frying pan. Pour the egg mixture into the pan. Using a spatula, move the eggs around over a low heat until the mixture is just firm but still moist. Plate up the scrambled eggs with the onions, sprinkle with the sesame seeds.

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