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Recipe details
Creamy Scrambled Eggs with Furikake
Silky scrambled eggs cooked gently with milk and finished with furikake seasoning.
≈ 157 kcal/100 g · ≈ 217 kcal/serving
11 minEasyJapanese-inspired American
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs2 pcs
whole milk30 ml
avocado oil5 ml
furikake seasoning3 g
salt0.5 g
microgreens2 g
Cookware and utensils
medium bowl
nonstick pan
spatula
Directions
01
Crack the eggs into a bowl and beat them with the milk and salt.
Products
large eggs — 2 pcs; whole milk — 30 ml; salt — 0.5 g
Action
beat
Time
1 min
Temperature
no heat
02
Heat the avocado oil in a nonstick pan over medium heat.
Products
avocado oil — 5 ml
Action
heat
Time
2 min
Temperature
medium heat, about 160°C / 320°F
03
Pour the egg mixture into the pan.
Products
large eggs — 2 pcs; whole milk — 30 ml; salt — 0.5 g
Action
pour
Time
1 min
Temperature
medium heat, about 160°C / 320°F
04
Cook the eggs undisturbed for about 30 seconds.
Products
large eggs — 2 pcs
Action
cook
Time
1 min
Temperature
low-medium heat, about 135°C / 275°F
05
Push the eggs gently around the pan with a spatula until soft curds form.
Products
large eggs — 2 pcs
Action
scramble
Time
4 min
Temperature
low-medium heat, about 135°C / 275°F
06
Transfer the scrambled eggs to a plate.
Products
large eggs — 2 pcs
Action
transfer
Time
1 min
Temperature
no heat
07
Sprinkle the eggs with furikake and garnish with microgreens if using.
Products
furikake seasoning — 3 g; microgreens — 2 g
Action
garnish
Time
1 min
Temperature
no heat
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