Why do that?
- A dash of soy sauce adds a deep umami flavor that elevates simple scrambled eggs.
- Whisk soy sauce into eggs, then cook with butter to create a subtly sweet contrast.
As someone who’s constantly rushing out the door, scrambled eggs have always been my go-to for a quick, healthy breakfast. In fact, they were the first meals I learned to cook!
With a carton of eggs always sitting in my fridge and a skillet waiting to be pulled off the shelf, I decided it was time to shake things up and add a new ingredient to my favorite dish. When I first saw it, I’ve always been a simple salt and pepper kind of girl Alex Guarnaschelli’s 1-ingredient upgrade for better scrambled eggsI had to try it.
With a little splash of soy sauce, Guarnaschelli opened up a whole new world of flavors for me and my scrambled eggs!
Here’s how to make Alex Guarnaschelli’s Soy Sauce Scrambled Eggs
Working in Guarnaschelli’s hack is just a small change to your normal scrambled egg routine. Crack four eggs into a bowl, add two teaspoons of kosher salt, half a teaspoon of pepper, two teaspoons of low-sodium soy sauce, and one tablespoon of water. Pro Tip: Avoid using table salt instead of kosher salt. I learned the hard way that kosher salt tastes much less salty than table salt!
Once the ingredients are combined, heat the butter in your skillet over high heat. After the butter is melted and the pan is covered, turn the dial to low heat before pouring in the egg mixture. Use a spatula to keep the eggs moving for about a minute, then let them rest for 15 to 30 seconds before stirring again. After a few more minutes of stirring, stop cooking when the eggs have set but still appear moist.
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The verdict
Although I would never have thought of adding soy sauce to my eggs, this upgrade was a hit! The umami flavor harmonizes wonderfully with the buttery, subtly sweet taste of the scrambled eggs and ensures a perfectly balanced bite. To make the recipe even better next time, I’ll swap most of the salt for more soy sauce and garnish the eggs with sliced ​​green onions to complement the flavor of the soy sauce.
This delicious upgrade should come as no surprise, as Japanese cuisine incorporates soy sauce into many egg dishes. Shoyu Tamago, for example, the soft-boiled eggs often seen on ramen noodles, get their golden brown color from marinating in soy sauce.
Next time you’re making breakfast, follow Guarnaschelli’s lead and check your cupboards for soy sauce, which adds a sweet, salty flavor to your scrambled eggs that enhances them. Your taste buds will thank you!
