Believe it or not, soy sauce is a great accompaniment to eggs. When I was growing up, my mom made our eggs with soy sauce all the time.
Whether it was scrambled, sunny side, or even raw (a very famous Japanese breakfast served over rice), it always had soy sauce in it!
In Japan, traditional scrambled eggs will almost always contain soy sauce which gives eggs more depth and flavor than typical salt, pepper, butter.
The idea is to flavor the eggs so that you wouldn’t have to put sauces on it such as ketchup or Tabasco after cooking.
Now, I’m sure many of you have grown up eating your scrambled eggs with ketchup. Don’t get me wrong, I do love an occasional scrambled egg smothered with ketchup!
Since eggs are a popular breakfast ingredient , you can never get enough different ways to make eggs so do yourself a favor and check out this delicious way to make Japanese Scrambled Eggs!
Now, let’s get making these Japanese Scrambled Eggs!
- Prepping Time 1M
- Cook Time 2M
- Total Time 3M
- Net Carb/Serv ~2g
- Servings 1
Ingredients
- 2 Eggs
- 1 tsp Soy Sauce
- 1 tbsp Half & Half
- 1/8 Stalk Green Onion
- 1/2 tbsp Butter
Directions
1) Gather all the ingredients.
2) Crack eggs into mixing bowl, combine half & half, Soy Sauce, and mix well.
3) Thinly cut the green onions and set aside.
4) Add butter into a Teflon pan and let it melt on medium low heat.
5) Pour the egg mix into the Teflon pan while continuous mixing with a spatula. Don’t let eggs sit, otherwise, they will lose their ‘fluffy’ texture.
6) Cook for about 1-2 minute or until the eggs stop having runny texture. Transfer to a plate and top with green onions.
Hope you enjoy your Japanese Scrambled Eggs!
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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 Teflon pan and let it melt on medium low heat.
- Pour the egg mix into the Teflon 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.
Video
Nutrition
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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!