In a medium bowl, crack the 4 large eggs, and add 2 tablespoons of white miso paste and 2 tablespoons of milk. Using a whisk, blend the ingredients until the mixture is smooth and uniform, ensuring there are no lumps from the miso.

Place a nonstick skillet over low heat and add 1 tablespoon of unsalted butter and 1 teaspoon of vegetable oil. Allow the butter to melt slowly.

Once the butter has melted completely, pour the egg mixture into the skillet. Let it sit undisturbed for about 10 seconds.

Using a silicone spatula, carefully stir the eggs, gently pushing the curds from the edges toward the center of the skillet. This slow, delicate folding process should continue for about 2 to 4 minutes.

Keep stirring occasionally, allowing the eggs to cook evenly. You want the curds to still be soft and slightly runny, which takes about 2 to 3 minutes more.

When the eggs are cooked to your liking, season with salt and freshly ground black pepper. Transfer the Silky Miso Scrambled Eggs to a plate and finish with a sprinkle of chopped green onions.