Miso Butter Super-Soft Scrambled Eggs

Low and slow is key!! Add butter or oil to a pan on medium-low heat. Let the butter/oil get warm for a couple minutes. In a bowl, mix 1 tablespoon of miso with a tablespoon of water and whisk it into the 4 eggs. Then turn your heat down to low (just about the lowest it can go.) Add the eggs to the pan, and let sit for a minute or so, and then move the egg around the pan with a spatula. Let sit again for 30 seconds to a minute, and repeat. Basically repeat this process of moving the eggs around the pan and breaking up the eggs until a soft curdle begins to form. This could take up to 20 minutes. Remove the eggs right before you think they’re ready, as they will continue to cook for a second after leaving the pan. Top with shaved Parmesan, green onion, and crushed red pepper.