According to Wikipedia, Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty.
Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.
Some of you might not know what miso is, so lets next explain that.
So now lets get down to how to make some of the most delicious and satisfying scrambled eggs you've ever tasted. I didn't invent this. I stumbled across a recipe that touted, "You have to drop everything and try this right now!!" So I did. Now you can too!
Umami Scrambled Eggs
4 tsp white miso paste
3 green onions (scallions) diced
2 Tbsp butter
1/4 C finely diced onion
1. Carefully crack eggs into bowl. Add miso paste. Whisk until well combined and slightly frothy. Stir in 1/2 green onion into egg mixture.
2. Melt butter in skillet until bubbly. Saute onion until soft. Pour in egg mixture and agitate with a heat proof spatula. Do this carefully for 15-20 seconds, then remove from heat and continue stirring. (add rest of green onions at this point) Do this until eggs are just barely cooked. Since they continue cooking in the hot pan, you don't want to wait until they are actually done. You'll dry the eggs out and the texture will suffer.
3. Plate and enjoy with bacon (more umami!), and/or toast... or whatever you fancy with eggs.
Note: I live in southeast Alaska and it's really hard to find exact ingredients so we often have to be creative. I couldn't find miso paste. So I bought miso soup mix and used a sifter to separate out the freeze dried veggies and tofu. Then used 2 Tbsp of the powder, and added 1 1/2 Tbsp boiling water to create the paste. I'll be checking Amazon for white miso paste in a tube on Amazon.