Miso Fried Eggs Recipes

MISO BUTTER SCRAMBLED EGGS | MARION'S KITCHEN

Steps:

• Step 1.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.
• Step 2.When ready to cook, whisk the eggs and salt until just combined.
• Step 3.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.
• Step 4.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.

MISO FRIED EGGS

Steps:

• 1. Melt the butter over med heat. Add the miso paste and let it dissolve. Turn the heat up and add the eggs. Cook basting with the miso butter until done.

ROASTED BABY TURNIPS WITH MISO BUTTER AND FRIED EGGS

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.
• Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
• While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens.
• Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
• Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs.
• Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
• To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.