Japanese Style Scrambled Eggs

Japanese Style Scrambled Eggs

Fluffy eggs topped with soy sauce and yummy seaweed.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 tsp

2 Tbsp

  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Beat the eggs in a bowl, add in and mix sugar.
  2. Heat the salad oil in a fry pan over high heat. Pour in the eggs and immediately begin to mix so that air enters and they become fluffy. While still loose, turn off the heat and place on a plate.
  3. Tear the roasted seaweed into little pieces and pour on the soy sauce. Once well absorbed, place on the eggs and serve.

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