Japanese scrambled eggs are a delicious and unique way to enjoy your morning eggs. Light, fluffy soy sauce flavored scrambled eggs in under 3 minutes.
In Japan, traditional scrambled eggs will almost always contain soy sauce which gives eggs more depth and flavor than typical salt and pepper.
What is Japanese Scrambled Eggs?
Japanese style eggs typically use ingredients such as soy sauce, green onions, milk. Some may even sprinkle some hondashi or dashi, strips of nori (roasted seaweed), or sweetener like sugar. Because of this, Japanese scrambled eggs (Tamago) have a very distinct taste and umami flavor.
Japanese scrambled eggs are traditionally eaten over white rice.
What ingredients do I need and how do you make Japanese scrambled egg?
- Eggs – two eggs beaten well.
- Soy Sauce – low sodium is preferred. For gluten-free you can use tamari or coconut aminos.
- Half & Half – added to make eggs fluffy and creamy. Can also use milk or heavy cream.
- Green Onion – finely chopped and sprinkled on top of the cooked eggs.
- Butter – salted or unsalted butter.
Cook egg mixture on a nonstick skillet over low heat while continuously mixing and folding. Cook for about 1-2 minutes or until the eggs are no longer runny. Transfer to serving plate and top with chopped green onions.
Is soy sauce good in scrambled eggs?
Soy sauce in eggs is a very common ingredient to add to not just scrambled eggs but all kinds of egg recipes. It adds a lot of depth and flavor to otherwise bland eggs.
How do you make scrambled light and fluffy?
Milk or half and half gives scrambled eggs their light and fluffy texture. Cook eggs over low heat while mixing and fold until no longer runny. Careful not to burn the eggs.
What is the nutrition information for this Japanese style egg recipe?
- 189 Calories
- 2g Carbohydrates
- 0g Fiber
- 12g Protein
- 14g Fat
- 344mg Cholesterol
- 519mg Sodium
- 121mg Potassium
- 49mg Calcium
- 2mg Iron
- 650ui Vitamin A
- 0mg Vitamin C
Looking for other Asian egg recipes?
- Japanese Steamed Eggs
- Japanese Deviled Eggs
- Japanese Ramen Eggs
- Japanese Omelette Rice
- Japanese Egg Salad
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!