Hokkaido Butter Scrambled Eggs
Sapporo — Mother recipe · en it
A classic of Sapporo cuisine, Hokkaido Butter Scrambled Eggs are creamy and rich, with a touch of authentic Japanese flavor.
⏱️ 10 min prep + 5 min cottura · 2 porzioni · facile
Ingredients
- 8 eggs
- 100 g high-quality butter
- 1 tablespoon sugar
- salt to taste
- 1/2 teaspoon ground nutmeg
- 1 tablespoon milk
- 1 fresh mint leaf, chopped (optional)
Method
- In a bowl, beat the eggs with salt, sugar, and nutmeg.
- In a non-stick pan, melt the butter over medium heat.
- Once the butter is fully melted, add the eggs and stir with a wooden spoon.
- Continue to stir until the eggs start to coagulate, but do not let them become too creamy.
- Add the milk and stir gently.
- If desired, add the fresh mint and stir.
- Serve immediately to enjoy the creamy texture and intense flavor.
The story
Hokkaido Butter Scrambled Eggs became popular in Sapporo during the 1980s, where the high-quality butter from Hokkaido is used to create a unique preparation.
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