Scrambled Eggs with Furikake

5 from 1 vote

These eggs are a bit sweet thanks to the coconut aminos and furikake yet savory and rich. They make an excellent change of pace for breakfast eggs.

Course Breakfast

Cuisine Japanese

Keyword breakfast, eggs, furikake

Total Time 10

Servings

Calories 467kcal

Author Jenny Ross

Whisk to combine the eggs, cream, coconut aminos, and sesame oil.
Heat a non-stick pan over medium high heat and add the butter. When foaming subsides, add the eggs, stirring constantly to prevent large curds from forming, about 2-4 minutes. The mixture should thicken and begin to clump, at this point, stop stirring constantly, and scrape large curds off to one side of the pan until desired consistency is reached. You will end up with a soft, custardy curd.
Plate and top with furikake.