Japanese Scrambled Egg Recipe

Eggs: The main ingredient, providing protein and a rich, creamy texture.

Milk: Adds creaminess and helps to create a softer scramble.

Soy sauce: Adds a savory, umami flavor unique to Japanese cuisine.

Sugar: Balances the savory elements with a hint of sweetness.

Butter: Used for cooking the eggs, adding richness and preventing sticking.

When making Japanese scrambled eggs, it's crucial to whisk the eggs thoroughly with the milk, soy sauce, and sugar until the mixture is completely homogeneous. This ensures that the flavors are evenly distributed and the scrambled eggs have a consistent texture. Additionally, when cooking, use a non-stick pan and keep the heat at medium to prevent the eggs from cooking too quickly and becoming rubbery. Stir gently and continuously to achieve a creamy, soft curd.

• eggs - Substitute with tofu: Tofu can be crumbled and cooked to mimic the texture of scrambled eggs, making it a great vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant or vegan.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in a slightly smaller quantity due to its higher sweetness level.

• butter - Substitute with margarine: Margarine is a plant-based alternative that provides a similar richness and can be used for those avoiding dairy.

• Allow the scrambled eggs to cool completely before storing. This prevents condensation, which can make the eggs watery.
• Transfer the cooled eggs to an airtight container. This helps maintain their freshness and prevents them from absorbing other fridge odors.
• Store the container in the refrigerator. The eggs will stay fresh for up to 2 days.
• For longer storage, consider freezing the scrambled eggs. Place the cooled eggs in a freezer-safe bag or container.
• Label the container with the date to keep track of their freshness.
• When ready to use, thaw the eggs in the refrigerator overnight.
• Reheat the thawed eggs gently in a non-stick pan over low heat, stirring occasionally to ensure even warming.
• Avoid using the microwave to reheat, as it can make the eggs rubbery.
• Pair the reheated eggs with fresh vegetables or rice to enhance their flavor and texture.

• Stovetop Method:

  1. Place a non-stick pan over low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Once the butter is melted, add the leftover Japanese scrambled eggs.
  4. Stir gently and continuously until the eggs are warmed through, being careful not to overcook.

• Microwave Method:

  1. Place the leftover Japanese scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 20-30 seconds.
  4. Stir the eggs and check the temperature. If needed, continue heating in 10-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover Japanese scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Heat in the oven for about 10-15 minutes, or until the eggs are warmed through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the leftover Japanese scrambled eggs to the bowl.
  4. Stir gently until the eggs are warmed through, ensuring they do not overcook.

• Bowl: Use this to crack and whisk the eggs together with the milk, soy sauce, and sugar.

• Whisk: This will help you combine the eggs, milk, soy sauce, and sugar thoroughly.

• Non-stick pan: Essential for cooking the eggs without them sticking to the surface.

• Spatula: Use this to gently stir and push the eggs from the edges to the center as they cook.

• Measuring spoons: These will ensure you add the correct amounts of milk, soy sauce, and sugar.

• Stove: Needed to heat the non-stick pan to the right temperature for cooking the eggs.

Prepare ingredients in advance: Crack the eggs and mix with milk, soy sauce, and sugar the night before. Store in the fridge.

Use a non-stick pan: A non-stick pan ensures the scrambled eggs cook evenly and don't stick, making cleanup faster.

Preheat the pan: Heat the pan while you whisk the egg mixture. This saves time and ensures even cooking.

Melt butter quickly: Cut the butter into small pieces to melt faster in the pan.

Gentle stirring: Stir gently to avoid overcooking, which saves time and keeps the eggs creamy.