In a medium bowl, crack the large eggs and add a pinch of white sugar. Whisk until fully combined and frothy.

In a small bowl, combine the white miso paste with a splash of water and mix until smooth.

Pour the miso mixture into the whisked eggs and stir gently until fully incorporated.

Heat a nonstick frying pan over low heat and add the toasted sesame oil, allowing it to shimmer.

Pour the egg and miso mixture into the pan, using a spatula to stir gently until edges begin to set.

Fold the eggs gently from the edges to the center, cooking for about 4 minutes until still slightly glossy.

Remove from heat when nearly set and serve immediately on toasted sourdough or over rice. Garnish if desired.