In a small bowl, combine unsalted butter with shiro miso paste until fully blended and smooth. Transfer the mixture to a container and place it in the freezer for 10-15 minutes.

Crack 4 fresh eggs into a medium bowl and add a pinch of sea salt. Using a whisk, gently stir the eggs until the yolks and whites are just combined.

Heat a non-stick skillet over low heat and add a heaped tablespoon of your chilled miso butter. Allow it to melt slowly without browning.

Pour the whisked eggs into the melted butter, allowing them to set undisturbed for the first minute.

Using a silicone spatula, gently stir the eggs, breaking them into smaller curds. Cook for about 2-3 minutes while stirring gently.

Just before the eggs are fully set, add another heaped tablespoon of the miso butter and stir until fully integrated.

Spoon the fluffy Miso Butter Scrambled Eggs onto slices of buttered toast and add toppings if desired.