Making scrambled eggs is the perfect example of a skill that's easy to learn, but difficult to master. Make your journey toward scrambled-egg supremacy by adding these pro-tips to your repertoire.
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00:00:00Making scrambled eggs is the perfect example of a skill that's easy to learn, but difficult
00:00:04to master.
00:00:05Make your journey towards scrambled egg supremacy by adding these pro tips to your repertoire.
00:00:10Most people believe that scrambled eggs are one dish that is best in its simplest state
00:00:14— just eggs cooked in butter, seasoned with a little salt and pepper.
00:00:18Perfection, right?
00:00:19If you have really good eggs, you don't need anything in the eggs at all.
00:00:22Sure, you can always dress them up with cheese or sour cream or even mayonnaise.
00:00:27But with too many add-ins, you may wind up with an over-the-top omelet instead of the
00:00:30pristine perfection of pure scrambled eggs.
00:00:33For instance, there's really no need to add that splash of milk or cream when you're mixing
00:00:37your eggs.
00:00:38It's not going to make them fluffier.
00:00:39In fact, according to Southern Living, it just dilutes the flavor and makes them tough.
00:00:43And that's not the only potential problem trying to cook scrambled eggs.
00:00:47Even when you keep them simple, they're not necessarily the easiest thing to cook, as
00:00:50they are prone to drying out or going all rubbery if you don't treat them just right.
00:00:54There is, however, one secret ingredient that won't do anything to detract from your
00:00:57eggs' delightful simplicity and will, in fact, boost the flavor profile through the roof.
00:01:02And it's a recipe hack that has been endorsed by everyone from Real Simple Magazine to cookbook
00:01:05author Joy Wilson and top chef alums Stephanie Eisert and Shirley Chung.
00:01:10So what is this magical mystery ingredient?
00:01:12Soy sauce!
00:01:13Yes, soy sauce.
00:01:14Why?
00:01:15Well, soy sauce has actually long been touted as a salt substitute.
00:01:19One teaspoon of soy sauce provides approximately the same seasoning powder as one tablespoon
00:01:22of salt.
00:01:23But soy sauce provides far less sodium than would the salt.
00:01:26According to the USDA, one teaspoon of soy sauce has 291 milligrams, while one teaspoon
00:01:30of table salt has 2,360 milligrams.
00:01:34Don Pringle, who served as executive chef at the Kamano Island, Washington restaurant
00:01:37Renaissance Kamano, told Chinatown Connection that soy sauce was the secret ingredient he
00:01:41used on his roasted meats and in many of his sauces and marinades in place of salt.
00:01:46Many contestants in national barbecue competitions also use the salty seasoning in their sauces
00:01:50and marinades.
00:01:52Barbara Trapp, former chef-slash-owner at San Francisco's China Moon Cafe and another
00:01:56fan of using soy sauce in place of salt, advised Chinatown Connection that not all soy sauces
00:02:00are created equal.
00:02:02She highly recommends brood sauces, which include the popular Kikkoman brand, as their
00:02:06color, flavor, and aroma come from the fermentation process.
00:02:09Synthetic soy sauces, which may include some bargain brands as well as the kind of soy
00:02:12sauce that comes in plastic, single-serve packets, gets its color and flavor from hydrolyzed
00:02:17vegetable protein and corn syrup, and may have a somewhat harsh flavor.
00:02:20Soy sauce also comes in different varieties, including lighter Japanese varieties and darker
00:02:25Chinese ones.
00:02:26The latter will add more of an earthy flavor and perhaps aren't the best choice for a delicate
00:02:30dish like eggs, being better suited to heartier dishes like stew.
00:02:34Black soy sauce should definitely be avoided when subtle flavoring is called for, as it's
00:02:37made with molasses and has a very strong taste.
00:02:40For a salty taste with very little added sodium, Trapp recommends Kikkoman Light, a reduced
00:02:44sodium soy sauce.
00:02:46But won't using soy sauce in your scrambled eggs make them taste like they should be in
00:02:49a stir-fry?
00:02:50Nope.
00:02:51While Real Simple has previously expressed the sentiment that scrambled eggs need little
00:02:54more than butter, salt, and pepper, and maybe a little grated cheddar, if you absolutely
00:02:58must gild the lily, they urge home cooks to try substituting soy sauce for salt, as it
00:03:02allows the seasoning to be more evenly dispersed prior to cooking.
00:03:06Salt, it seems, can sink to the bottom or even clump up, whereas soy sauce just dissolves
00:03:10right into those whisked-up eggs.
00:03:12Sadly, there doesn't seem to be many readily available liquid substitutes for black pepper,
00:03:16which would also be prone to clumping or sinking.
00:03:19But you could always try whisking in a splash of hot sauce instead.
00:03:22And here's some good news for the gluten-intolerant.
00:03:24You can always substitute the entirely wheat-free tamari-style soy sauce.
00:03:28It's a bit thicker and less salty than regular soy sauce, so you may need to use a bit more.
00:03:32And its slightly more intense flavor may be more noticeable in your eggs, but it still
00:03:36makes a decent, clump-free, unsinkable scrambled egg seasoner.
00:03:40In fact, it's so exciting, you might just completely lose control.
00:03:43I'm excited about scrambled eggs, but right now I'm f-----g f-----g myself."
00:03:47If you're looking for different ways to cook creamy and light eggs, including a few that
00:03:51don't even require additional ingredients, here are some of the best scrambled egg hacks.
00:03:55Who would think to cook eggs in boiling water for a breakfast scramble?
00:03:58Chef Daniel Patterson, that's who.
00:04:00Patterson broke all the rules when he threw out his nonstick skillet for a saucepan.
00:04:04According to Bloomberg, the eureka moment came when he realized that eggs are poached
00:04:08in water all the time.
00:04:09So, why not scramble them in water, too?
00:04:12Here's how it works.
00:04:13You stir about four inches of boiling water to create a whirlpool.
00:04:16Then you pour in your whisked eggs, cover the pan with a lid, and count to 20.
00:04:20When you uncover the pot, the eggs will be floating on the surface of the water.
00:04:24From here, you can pour them out into a strainer, shaking off any excess water, and season them
00:04:28with salt and pepper.
00:04:30They don't taste watered down or weird, just light, fluffy, and delicious.
00:04:34Adding milk to your eggs makes them rich and creamy, and plain old water will lighten them
00:04:39up.
00:04:39But if you really want to say goodbye to dense eggs forever, add a splash of seltzer water.
00:04:44According to The Kitchen, adding one tablespoon for every two eggs is all you need to create
00:04:48a light and airy scramble.
00:04:50The bubbles in the water will expand when the eggs hit the hot skillet, creating pockets
00:04:53of air that give the eggs the perfect amount of lift.
00:04:56It doesn't have to be a fancy sparkling water, and you'll probably want to skip all the popular
00:05:00flavored versions.
00:05:01You could also use club soda, but it does have added minerals that may affect the flavor
00:05:05of the eggs.
00:05:07It sounds hard to believe, but eggs cooked in the microwave may actually turn out better
00:05:10than the ones you cook on the stovetop, according to Epicurious.
00:05:14Just grease a microwave-safe bowl or a coffee cup and crack an egg or two into it.
00:05:18Add a tablespoon of milk or water, then whisk them vigorously like you would if they were
00:05:21going into a hot pan.
00:05:23Cook the eggs in the microwave for 30-second intervals, stirring after each session, until
00:05:27the eggs are cooked to your liking.
00:05:29It's as easy as that.
00:05:30The eggs taste surprisingly delicious, and they're almost fluffier than stovetop eggs.
00:05:34I like living with mom.
00:05:36She makes great eggs.
00:05:37This method is perfect for single-serving eggs, and it's a great option for creating
00:05:41a grab-and-go breakfast on busy mornings.
00:05:43It works pretty well for up to four eggs, but that's about the limit.
00:05:46So don't choose this hack if you're cooking for a crowd.
00:05:49When Food Network tweeted a video of Martha Stewart's unique egg-scrambling technique,
00:05:53fans were enthralled.
00:05:55Instead of pouring the eggs into a skillet, she used the steam wand of a cappuccino machine
00:05:59to cook them.
00:05:59You know, the piece that's usually used to steam milk for your coffee drinks.
00:06:03She placed it directly into the raw eggs, turned it on, and it steamed the eggs in a
00:06:06matter of seconds.
00:06:08It sounds weird, but it makes sense.
00:06:09Steam is just hot water vapor, and it cooks the eggs more gently than boiling water, resulting
00:06:14in tender, creamy eggs.
00:06:15Martha's addition of butter didn't hurt, either.
00:06:18It added a super-rich flavor.
00:06:20Sounds like we've all been using our coffee maker wrong this whole time.
00:06:23And it is a conversation piece in your kitchen, too.
00:06:26Scrambled eggs on a cappuccino machine.
00:06:30The best scrambled eggs not only have a light and fluffy texture, but they're also super
00:06:34soft with an unforgettably creamy flavor.
00:06:36The easiest way to ensure your eggs turn out that way isn't with thin ingredients like
00:06:40water or milk, but rather with something that's thick and creamy on its own.
00:06:44Sour cream.
00:06:45According to the kitchen, a spoonful of sour cream will really enhance the texture of your
00:06:49eggs, while adding a slightly tangy flavor that's pretty close to irresistible.
00:06:53The key to this technique is all in the timing.
00:06:56Instead of scrambling the sour cream into the eggs after you crack them, it's best to
00:06:59wait until they're almost ready to serve.
00:07:01Crack the eggs into a bowl and whisk them like normal.
00:07:04Add the eggs to a hot pan and gently pull the egg towards the middle of the pan, lifting
00:07:08and pulling the egg to form large curds.
00:07:10When the eggs are mostly set but still a little runny, fold in one heaping teaspoon of sour
00:07:14cream per egg.
00:07:16If you don't have sour cream on hand, you can also use Greek yogurt for a similar effect.
00:07:21Scrambled eggs are one of the simplest breakfast meals to make, but that doesn't mean they
00:07:25can't have variety.
00:07:26From last night's leftovers to a few splashes of vino, here are some scrambled egg hacks
00:07:31that offer something for everyone.
00:07:33Not sure what to do with your leftovers from last night's dinner?
00:07:36Well, luckily, a lot of leftovers taste amazing when added to your scrambled eggs the next
00:07:41morning.
00:07:41From day-old roasted veggies and cooked chicken to that last cup of chili, there is arguably
00:07:46no easier way to use up leftover food than by throwing it all into your infinitely forgiving
00:07:51egg scramble.
00:07:52Since your cooked meals have already been well-seasoned with plenty of time to meld
00:07:56flavors, incorporating them into eggs means you get to enjoy an insta-meal loaded with
00:08:00goodness and skip the hard work.
00:08:02If you're a fan of super soft, creamy scrambled eggs, try adding a splash of milk or heavy
00:08:08cream to the mix.
00:08:09You can also use thicker dairy options like sour cream.
00:08:12The more liquid you incorporate into your eggs, the softer and more moist they will
00:08:16be.
00:08:17Add milk if you want a slight upgrade, and move to thicker dairy depending on how custardy
00:08:21you want the texture.
00:08:22Keep in mind that while thicker ingredients like sour cream will make the eggs richer,
00:08:26they will also make them slightly firmer.
00:08:28If you're not sure of what kind of dairy to use, experiment with different dairy add-ins
00:08:32and amounts.
00:08:33Eating creamy scrambled eggs on the reg until you figure out the perfect formula doesn't
00:08:38sound like a bad way to pass time in the morning, no matter what happens.
00:08:41Don't be afraid to make the occasional mistake.
00:08:44"...milk was a bad choice."
00:08:47Light, fluffy scrambled eggs are wonderful.
00:08:51We can all agree on that, right?
00:08:52Well, try adding sparkling wine the next time you make scrambled eggs to achieve this coveted
00:08:57texture.
00:08:57Whisk in about one quarter cup for every two eggs, and you'll have yourself some impossibly
00:09:02delicate pillowy eggs in no time.
00:09:04The bonus?
00:09:05In addition to altering the texture of your eggs in the best way, sparkling wine lends
00:09:10a unique brightness that contrasts beautifully against the dish's inherent creamy richness.
00:09:15Maybe you made meringue and now you have leftover yolks.
00:09:18Maybe you froze yolks a few weeks back and you're looking for ways to use them up.
00:09:22Whatever the reason for your yolk surplus, rest assured, they don't have to go to waste.
00:09:26One option is to incorporate a few extra yolks into your scrambled eggs.
00:09:31Additional yolks lend the scramble a beautiful, saturated golden color.
00:09:35Moreover, they give the eggs fabulous depth of flavor and loads of richness.
00:09:39While this dish might be too decadent for every day, it does make for a great indulgent
00:09:44treat every now and then.
00:09:46It may sound a little unconventional, but if you really want to add a wonderful, unexpected
00:09:50flavor to your scrambled eggs, why not throw in a little OJ?
00:09:53We know what you're thinking.
00:09:54Sure, orange juice is great to drink at breakfast, but in your eggs?
00:09:59In a word, yes.
00:10:00While it may sound crazy to add any kind of juice to your egg dish, trust us on this one.
00:10:04A splash of OJ works like a crazy elixir, enhancing the flavor of your eggs tenfold.
00:10:10Orange juice brightens rich scrambled eggs without overwhelming them, so you might taste
00:10:14something different, but without being able to put your finger on exactly why.
00:10:18Adding citrus to your scrambled eggs is like getting a really good facelift that no one
00:10:22can detect.
00:10:23Everyone just knows you look glorious.
00:10:26While most of us coat our pans with butter when we make scrambled eggs, there is a better
00:10:30option available, ghee, or clarified butter.
00:10:33Ghee is ancient and goes back thousands and thousands of years, and all it means is clarified
00:10:37butter.
00:10:38Since regular butter is a fat with a low smoking point, it tends to burn.
00:10:42As a result, your eggs retain some of that burnt flavor.
00:10:45No good.
00:10:46On the other hand, clarified butter is the milk fat from butter after the solids have
00:10:50been separated from the milk proteins and water.
00:10:53Use a tablespoon of this butter fat to cook your eggs, and you can avoid any residual
00:10:57burning butter taste.
00:10:58Ghee-licious.
00:11:00Nobody could rustle up a tasty dish like Julia Child, and her tried and tested trick for
00:11:05perfect scrambled eggs will change your breakfast game forever.
00:11:09Julia Child was one of the most famous figures of the food world.
00:11:12She is widely associated with impressive classic French dishes, such as bouffe par guignon
00:11:18and coq au vin, but also offered tips and techniques for making delicious daily meals
00:11:22from simple ingredients.
00:11:24Among these, she was known for her soft scrambled eggs, which rely on cooking the raw eggs in
00:11:29phases rather than all at once.
00:11:31To put a bit of the raw egg at the end to stop the cooking.
00:11:34Yeah, or to cream them up.
00:11:36Right.
00:11:37I like a softly scrambled egg.
00:11:39Yes.
00:11:40Everyone has their own idea of how an egg should be scrambled and cooked.
00:11:43For Julia Child, a perfect plate of scrambled eggs should be soft and creamy.
00:11:48There are different ways to achieve this texture, and some cooks prefer to do so by cooking
00:11:52low and slow on the stovetop.
00:11:54Child recommended setting aside some of the raw egg mixture until just after turning off
00:11:59the fire beneath the pan, so the last bit is only cooked by lingering residual heat.
00:12:04If you want to make scrambled eggs like Julia Child, begin the process just as you normally
00:12:08would.
00:12:09Crack an egg or two into a bowl, whisk them well, then sprinkle with salt and pepper.
00:12:13Salting your eggs at the beginning rather than just before serving will help create
00:12:17the creamiest consistency.
00:12:19Adding a spritz of acid can make your scramble extra soft, too, but it's best to avoid the
00:12:24dairy.
00:12:24Child's version, which doesn't include milk or cream, allows the flavor of the eggs to
00:12:29shine while still producing a silky texture.
00:12:32Place a pan on the stovetop, turn the heat to low, and add some butter to the pan.
00:12:36Once the butter has melted, pour most of the raw eggs into the pan.
00:12:40Cook the eggs for three or four minutes, stirring the whole time.
00:12:44So you're gonna go slowly there with this, Julia?
00:12:46Very slowly to make kind of just a broken custard.
00:12:50Turn off the heat when the eggs are almost cooked, then pour in the remaining raw egg.
00:12:54Plate the scrambled eggs and serve immediately for a great breakfast.
00:12:58That said, while scrambled eggs are a classic main course for breakfast and brunch,
00:13:02there is also something delightful about serving eggs for dinner.
00:13:05Whatever time of day you choose, there are plenty of ways to make a full meal centered
00:13:10around scrambled eggs.
00:13:11You can take some inspiration from Julia Child's French culinary training and enjoy your eggs
00:13:16with brioche, croissants, or other fluffy, buttery pastries.
00:13:20But it can also be fun to create some contrast to the creamy consistency of the eggs.
00:13:25Child often served hers with a side of smoked salmon, which makes for a nice salty pairing.
00:13:30But sausage, fried seitan, or even glazed ham steaks can round out a scrambled egg meal.
00:13:36Because Child's scramble is so soft, try playing with texture by adding some crunchy,
00:13:41crispy bites to the table.
00:13:42Bacon is a perfect pairing, as is a good slice of toast.
00:13:45If you're making a few side dishes and preparing drinks, such as coffee or tea,
00:13:49it can be tricky getting the serving timing right.
00:13:51The best option is to mix the eggs and then prepare everything else before cooking them.
00:13:56Julia Child's technique primarily revolves around timing and temperature.
00:14:00But delving into the details of her simple recipe reveals
00:14:03much more about the secrets to creating a spectacularly soft scramble.
00:14:07To begin, it's worth noting that she didn't crack her eggs directly into the frying pan
00:14:12and mix them there.
00:14:13Use an extra bowl to whisk the eggs first, then pour them into the pan.
00:14:17This not only makes it easier to reserve some raw egg to add later,
00:14:20but also aids in the scrambling process.
00:14:22Taking the time to whisk your eggs thoroughly incorporates air
00:14:26and blends the egg whites with yolks for a cloud-like, evenly golden scramble.
00:14:30Another pro tip from Julia Child is apparent in her ingredient list.
00:14:34The only dairy she recommends is the butter for greasing the pan.
00:14:37While it might seem logical to assume that the creamiest,
00:14:40softest scramble would come from adding milk or heavy cream, the reality is quite the opposite.
00:14:45Introducing liquids to the egg mixture increases its moisture content,
00:14:49which can easily lead your scramble to become watery and even rubbery if slightly overcooked.
00:14:54Forgo the additional dairy, and allow the eggs and butter to define the dish's flavor and texture.
00:15:00When it comes to the land of breakfast foods, eggs reign supreme,
00:15:04and it doesn't get much easier than whipping up a batch of scrambled eggs.
00:15:08All you need to do is crack open some shells,
00:15:10give your yolks a good stir, and scramble them on a stovetop.
00:15:14Right?
00:15:15Like many simple staples, scrambled eggs are easy to make, but difficult to perfect.
00:15:21In a video posted by Fine Dining Lovers on YouTube,
00:15:24some experts get into the best ways to nail this simple breakfast food.
00:15:28For one, if you've been melting the butter before scrambling eggs, you're doing it all wrong.
00:15:33In the YouTube video Flavor Hacking — How to Cook Eggs,
00:15:36Fine Dining Lovers experts unpack the best ways to prepare a scrumptious plate of eggs,
00:15:42starting with how to pick the best ones and ending with the best ways to garnish them.
00:15:47One of the key takeaways from the video is what to do with the butter when you begin cooking.
00:15:52Butter is a crucial ingredient in this classic breakfast food.
00:15:55As Fine Dining Lovers puts it,
00:15:57"...butter is what makes great scrambled eggs."
00:16:00After cooking experts completed thorough testing on 50 variations of the scrambled dish,
00:16:06they concluded that 2.5 grams of butter for each egg is the ideal ratio.
00:16:11However, they don't recommend you melt the butter on the pan before throwing in your
00:16:15scrambled yolks. They instead suggest you toss the cold eggs and butter into the pan
00:16:21at the same time and cook the two ingredients together, simultaneously, on a low heat.
00:16:26Why? They say,
00:16:27"...controlling temperature is controlling the egg."
00:16:30This ultimately allows you to have a better final product.
00:16:34Another cooking myth that Fine Dining Lovers debunked?
00:16:37When scrambling your egg yolks, opt for a fork over a whisk.
00:16:41They add,
00:16:41"...the whisk will incorporate too much air. This makes the eggs rubbery."
00:16:45When it comes to seasoning your scramble,
00:16:47you can never go wrong with a few shakes of salt to add a bit more flavor to your dish.
00:16:51However, don't be tempted to season your eggs too early. In fact,
00:16:56you should avoid salting raw eggs altogether. According to Fine Dining Lovers,
00:17:00salting raw eggs negatively affects the way the proteins form after the egg is heated.
00:17:06Brent Hudson, the executive chef at Hole-in-the-Wall NYC, agrees. He shared with Eat This,
00:17:12Not That, adding salt before the cooking process will break down the eggs and result in a watery
00:17:17scramble. When the end goal is creamy and fluffy eggs, nothing sounds worse than a watery scramble.
00:17:23Instead, hold off on seasoning until your eggs are cooked and ready to serve.
00:17:28Eat This, Not That also recommends keeping things simple
00:17:31and limiting your spices to some salt and freshly cracked pepper.
00:17:35For any adventurous eaters, Fine Dining Lovers recommends a sprinkle of brown
00:17:40butter for a nutty aftertaste, or a fermented rice miso for a full-blown umami experience.
00:17:48If you're pairing your scramble with a few strips of bacon,
00:17:51adding a small amount of maple syrup will give your eggs a unique smoky taste.
00:17:56Give me all the bacon and eggs you have. Do you understand?"
00:18:04Lastly, if you have multiple types of salt lying around the kitchen,
00:18:08mold and salt is the way to go for scrambled eggs. One of the biggest mistakes you can make
00:18:13when it comes to scrambled eggs is scorching your dish with high heat. Even if you prefer
00:18:17your eggs on the firmer side, cooking your eggs using the highest of temperatures is a big no-no.
00:18:23According to Andrew Whitney, the executive chef and owner of Della Nima in New York City,
00:18:28cooking your eggs on high heat is a one-way ticket to burning your scramble. He told Eat
00:18:34This, Not That,
00:18:35"...keep the pan at a medium-low temp to make sure the eggs aren't overcooked."
00:18:39When it comes to cooking scrambled eggs, it's all about patience. While it might take longer
00:18:45to scramble your eggs on a lower heat, the end result will make all the difference.
00:18:49And as tempting as it might be, don't step away from the pan for long periods of time.
00:18:55Of all the ways in which Americans like their eggs cooked, it turns out about 36 percent of
00:18:59the population considers scrambled eggs to be the best, according to a YouGov poll.
00:19:04But even though they're popular, scrambled eggs are tough to perfect. You can easily undercook
00:19:08them, overcook them, burn them, or end up with eggs that simply aren't as fluffy as they should be.
00:19:13It's all fluffy!"
00:19:15Luckily, no less an authority than Martha Stewart has a scrambled egg
00:19:19trick that all egg aficionados need to know about.
00:19:21During a cooking demo at an event hosted by Food & Wine magazine in Aspen in 2021,
00:19:27Stewart revealed the secret ingredient to making the simple yet tricky scrambled
00:19:30eggs perfect every time. And that secret is clarified butter, also known as ghee.
00:19:36Stewart admitted that she discovered the trick accidentally when she decided to
00:19:39try swapping regular butter with clarified butter that she had sitting in her refrigerator
00:19:44that was left over from the previous day's dinner. As she recounted,
00:19:47"...I cooked the eggs in the clarified butter and they looked like golden,
00:19:50beautiful scrambled eggs."
00:19:51The use of clarified butter isn't the only egg trick that Martha Stewart has up her sleeve.
00:19:56When it comes to perfecting scrambled eggs,
00:19:58she insists that it's not just the ingredients that matter, but also the technique.
00:20:01In a blog post on her website, she says that one way to ensure light and fluffy
00:20:05scrambled eggs is to make sure that you whisk them constantly in the pan while cooking.
00:20:09According to Stewart, while you could add milk or heavy cream to make your
00:20:13scrambled eggs creamier and more decadent, if your eggs are of top-notch quality,
00:20:17you really don't need anything else added on top. Or, if you've just invested in a
00:20:21shiny new cappuccino machine, you can show it off to all your guests by using it to
00:20:25scramble your eggs into a fluffy yellow heap with the steam wand. Whether or not
00:20:29doing so will make your coffee the next day taste like scrambled eggs is still up for debate.
00:20:33You certainly could go hunting for secret ingredients that will magically ensure
00:20:37your scrambled eggs turn out perfect each time. Or, you could try Martha Stewart's
00:20:41wacky hacks like scrambling them in a mug while using the steam wand of a cappuccino maker.
00:20:46But the most foolproof way to conjure up soft and fluffy scrambled eggs is to just keep things
00:20:51simple by getting the basics right. In a video on her website entitled Scrambled Eggs 101,
00:20:56Stewart walks viewers through the process of making simple scrambled eggs. According to her,
00:21:00you really don't need any fancy mix-ins or gadgets to perfect the process.
00:21:04The most important thing to keep in mind is that you should cook the eggs over low heat
00:21:08while gently moving them in a small pan constantly. Stewart recommends using a
00:21:13generous amount of butter — about a tablespoon — so that the eggs don't stick to the pan
00:21:17and remain golden in color. You should also wait until the butter is just the right temperature.
00:21:21To test whether it's hot enough, Stewart recommends sprinkling a bit of water into
00:21:25the hot pan. If it sizzles and splutters, you're good to go. Once cooked, serve the
00:21:29eggs on a heated plate, toss in a pinch of salt, and you'll have yourself a perfectly
00:21:33good plate of scrambled eggs that would absolutely make Martha Stewart proud.
00:21:38"...and that's it. Perfectly good. So delicious."
00:21:43"...while they're just begging to be scrambled or fried or poached or hard-boiled,
00:21:48all around ready to be thrown into a big, fat, juicy omelet."
00:21:52Scrambled eggs are fluffy, cheesy, soul-satisfying, and, most importantly,
00:21:57easy to throw together. A basic scrambled eggs recipe from the American Egg Board calls for eggs,
00:22:03milk, salt, pepper, and butter. But most Americans take great pleasure in adding a
00:22:08variety of cheeses and extra ingredients to scrambled eggs. Scrambled eggs are a blank
00:22:13canvas that will accept any of your favorite cheeses, veggies, and even last night's leftover
00:22:18pork chops. So how could these little treasures get any better? It turns out, there's an ingredient
00:22:24that can take scrambled eggs to another level — one that can boost those delicious,
00:22:28fluffy scrambles from yum to yummy. Of course, there are already many common ways to make
00:22:33flavorful scrambled eggs, so you probably don't reach for this spice when you're whipping up
00:22:38breakfast. Most agree that eggs need salt. Some cooks rally around adding cream to the mix,
00:22:44while others shun the idea of adding dairy at all, saying that milk can ruin the eggy taste.
00:22:49Some people even add peanut butter to their scrambled eggs. When choosing a cheese,
00:22:54many egg lovers grab whatever is in the fridge — cheddar, Swiss, American — but
00:22:59Kitchen suggests opting for creamy, buttery cheeses that won't compete with the eggs for attention.
00:23:05Consider Gruyère, Conté, and Fontina. But have you tried adding garlic powder to your eggs?
00:23:11According to Spoon University, one teaspoon of garlic powder has the power to work magic
00:23:16on scrambled eggs. This, along with a teaspoon of butter and three tablespoons of whole milk
00:23:21for every two eggs, has the ability to transform even the blandest of eggs into a flavorful,
00:23:26satisfying meal. Not only is garlic delicious, but this cousin of the onion has a number of
00:23:32health benefits, according to Healthline. In ancient times, garlic was actually prescribed
00:23:37as a treatment for many common ailments. Garlic has been shown to fight the common cold,
00:23:41reduce blood pressure, improve cholesterol levels, help prevent Alzheimer's disease,
00:23:46and improve bone health when eaten on a regular basis.
00:23:49So adding a dash of garlic powder to your morning scramble may help boost your immune system
00:23:54and give you an overall healthier outlook, in addition to making your tummy happy.
00:23:59Knowing all this, you'll want to make sure you have some garlic powder on hand.
00:24:03When purchasing garlic powder in the grocery store, be mindful of the labels.
00:24:07Garlic powder and garlic salt are usually located next to each other in the spice aisle.
00:24:12The difference between the two, according to Spiceography, is that, perhaps obviously,
00:24:17garlic salt is garlic powder mixed with salt. If you do choose to purchase garlic salt,
00:24:23you'll be boxed into however much salt the manufacturer has added to the mix.
00:24:27Using garlic powder, you can add whichever other spices you like to your recipe.
00:24:31Making your own garlic powder is a great way to extend the life of homegrown or bulk garlic
00:24:36and prevent food waste, according to Grow a Good Life. It's also fairly simple. Just cut
00:24:41slices of garlic, dry them in a dehydrator or the oven, and then grind them up in a food processor,
00:24:47spice grinder, or with a mortar and pestle.
00:24:50"...raw garlic cures everything."
00:24:53Garlic is also one of the easiest plants to grow, according to Good Housekeeping.
00:24:57Depending on where you live, either softneck or hardneck garlic will be best.
00:25:02Both types can be purchased at a local home center or through your favorite garden catalog.
00:25:07And meanwhile, a teaspoon of garlic powder is equivalent to two teaspoons of granulated garlic,
00:25:12so if you're worried about garlic breath, we've got your back.
00:25:15After breakfast, crunch a couple of coffee beans or eat an apple. These are just two
00:25:20of the foods that can freshen bad breath and chase that garlicky egg breath away.
00:25:24No one will be the wiser, but your breakfast will be tastier.
00:25:29Fluffy little clouds, rich and creamy, or bubbled up with liqueur? What are you
00:25:33scrambling up in those eggs? The quest for the perfect scrambled egg may seem never-ending and
00:25:39full of hacks, from cornstarch slurries to creme fraiche to good old mayo. All this work goes into
00:25:45the recipe because eggs are a satisfying, versatile food, whether you're having a lazy
00:25:50morning or want breakfast for dinner. Your scramble is an entirely personal preference,
00:25:55which is why no one seems to agree on add-ins or methods. But most people fall into two camps,
00:26:00adding either water or milk to their eggs, and these tastes do not overlap.
00:26:06We're out of milk.
00:26:07According to culinary scientist Jessica Gavin,
00:26:10people add liquid to the mix to avoid overcooking the eggs. This prevents the
00:26:14proteins from binding together too much or too quickly in case you slightly overcook your eggs.
00:26:19Some science touts adding water rather than milk, especially if you're looking for fluffiness.
00:26:25Chef Sam Davis-Allant and food scientist Natalie Alabrandi noted to Well and Good that water
00:26:31evaporates as steam, lifting the eggs as they cook. But adding too much water dilutes the flavor and
00:26:37can result in runny eggs. Davis-Allant suggests using half a teaspoon of water per egg for more
00:26:43thoroughly cooked scrambles, and Alabrandi says one to two teaspoons of water per egg
00:26:49gives you a softer scramble.
00:26:51I'll let your eggs get cold.
00:26:54On the other side of the water versus milk debate, some swear by adding milk or heavy
00:26:59cream. These people generally aren't looking for fluff, they're going for a creamier texture.
00:27:04Whole milk or heavy cream lends a richer mouthfeel because of the higher fat content.
00:27:09But if you cook your eggs in butter, beware of adding too much extra fat,
00:27:13which makes your dish heavy. If you're adding milk or cream, one to two teaspoons per egg
00:27:18should do it. But even cooking methods differ between scrambled egg fans. Gordon Ramsay prefers
00:27:24a tall saucepan, cooking them on high heat and finishing with creme fraiche. Regardless of your
00:27:29method, eggs can overcook shockingly fast. If heated too long or too high, the egg proteins
00:27:35bind and set, eventually turning solid, and nobody wants a rubbery breakfast. Ultimately,
00:27:41whatever liquid you add to the mix should reflect your taste and texture preferences.
00:27:45If you like your eggs on the richer side, then you'll probably like cream or milk best.
00:27:49But if you prefer a light and airy texture, there's one option that's even better than
00:27:54anything from the tap. Carbonated water. Fizzy water, seltzer, or whatever you call it. The
00:28:00magic is in the bubbles. They're actually tiny air pockets, so when they warm up,
00:28:04they get even bigger. And the more air in your eggs, the fluffier they will turn out.
00:28:09It's science, people! And it's delicious.
00:28:12Yeah, I'm not a scientist like them.
00:28:15I figured that out.
00:28:17For a two-egg scramble, just one tablespoon of seltzer or soda water will do the trick.
00:28:21We're gonna go out on a limb and say it's probably best to go for a plain bubbly rather
00:28:26than a fruit-flavored one, but who knows? That slight hint of key lime might be the next trend
00:28:31in breakfast cuisine, and we promise we won't tell anyone that you tried it with white cloth.
00:28:35Although, speaking of brunch vibes, champagne-scrambled eggs totally sounds like a thing.
00:28:40But hold on one second. We have to talk about the counter-argument to the milk-versus-water
00:28:44situation. You don't actually need liquids to make scrambled eggs. Those in the dry-egg camp
00:28:50insist that adding any kind of liquid is one of the biggest mistakes you can make in the frying
00:28:54pan. One of the reasons is that additional liquid tends to water down the eggs and make them less
00:28:59flavorful. Others claim wetter, thinner eggs cook more quickly and become too dry.
00:29:04On toast, with bacon, or just on their own, eggs are a classic breakfast comfort food.
00:29:16But just because they're simple and don't require many ingredients doesn't mean that
00:29:19they're easy to cook. Quite the opposite, actually. Scrambled eggs that aren't too
00:29:24runny, gummy, or overcooked are quite the challenge to prepare. If you're having problems,
00:29:29part of the reason may be because you're using milk in them.
00:29:33The cook in your family may have taught you from a very early age that a dash of
00:29:37milk or cream is always added to scrambled eggs, but it's time to re-examine that notion.
00:29:42Now, we know that you don't need to add anything save for some salt and perhaps pepper to taste.
00:29:47That's it, really. And that's even more true if you're opting for fresh eggs,
00:29:51right from a farm that you know and trust, instead of just picking up commercially farmed
00:29:55eggs at the store. The difference is in the yolk. Fresh eggs will be more orange than yellow
00:30:00in color, and you don't want to dilute that color with milk.
00:30:03The addition of milk or cream to your eggs causes a number of problems.
00:30:07For one, adding a dairy product takes away from the eggy taste of the scrambled eggs.
00:30:12Milk also changes the texture of the mixture, which can cause them to turn out rubbery.
00:30:16And you're also changing the liquid content in the pan.
00:30:20That increases the chance of them coming out too runny as well.
00:30:23And to compensate for this, you may be tempted to keep the eggs on the stove,
00:30:27which will result in overcooking them.
00:30:30Michelin-starred chef Luke Selby agrees with this notion, saying that putting milk in scrambled
00:30:34eggs is a, quote, "...cardinal sin, which gives them the consistency of school cafeteria food."
00:30:40And everyone remembers school food, right?
00:30:44"...and so the cheese sits, patiently waiting for its next victim."
00:30:49Chefs like Anthony Bourdain agreed with Selby's assessment,
00:30:53saying that using any other dairy product besides butter in making scrambled eggs detracts from the
00:30:57dish, because, according to the late, great Bourdain, it should be principally about the egg.
00:31:03Bourdain pitched his own scrambled egg recipe, which involved just eggs,
00:31:07butter, and salt and pepper for seasoning. Those who tried out the method found that
00:31:11it resulted in rather large and distinct egg pieces, rather than slurry-like mixture some
00:31:15are used to. Bourdain noted that although the result is somewhat unconventional,
00:31:19it is actually a positive development, as it allows people to experience the texture of the egg
00:31:24while still keeping the mixture light, airy, and fluffy. If you're trying to make small changes
00:31:29with the goal of a healthier lifestyle, though, there's another option, too. Add a dash of olive
00:31:33oil. There you have it. Chefs from all over say that there's just no reason to reach for
00:31:38the carton next time you make a plate of scrambled eggs. But we get it. Habits and a lifetime of
00:31:43teaching is hard to break, especially when it's wisdom that comes from mom or grandma.
00:31:48Fortunately, we have a bit of a solution for you if you're really determined to add some
00:31:52dairy to your morning eggs. Consider skipping the scrambled eggs and making a quiche instead,
00:31:57which all chefs can agree needs some dairy in the egg mixture. There's nothing wrong with a
00:32:01little compromise. When it comes to making scrambled eggs, there's an overwhelming number
00:32:06of so-called tips and tricks out there on the internet. Some of this breakfast advice comes
00:32:11courtesy of professional chefs. Other tidbits come from out-of-kitchen adventurers the world
00:32:16over. Of course, leave it to chef Alton Brown to rise above all the chatter. He wants to teach his
00:32:23loyal fans the best way to serve scrambled eggs. In an interview with Food Network,
00:32:28Brown generously shared his all-time favorite tip when it comes to preparing scrambled eggs.
00:32:33To paraphrase, you shouldn't let your eggs cook to completion in the pan. Instead,
00:32:38he strongly recommends taking your eggs off the stove one minute before they're totally done,
00:32:44and make sure to do it right when the egg is finally firm and not runny.
00:32:49Next step, go ahead and place those scrambled eggs on a warm dish.
00:32:53Then stand back and watch the magic happen.
00:32:56I want to make sure that I've got a warm platter for our eggs, so let's have to have that.
00:33:01You see, since eggs tend to cook rather quickly and easily, the heat of the plate will ensure
00:33:06they get finished up nicely. By adopting this strategy, you'll ensure your scrambled
00:33:11eggs possess the fabulous, fluffy consistency you so desperately crave.
00:33:16The key here is making sure the plate remains heated, because you don't want your eggs to
00:33:20cool down and dry out the minute you flop them out of the pan. Otherwise, you're going to be
00:33:25stuck with a cold, sad scramble by the time you finish making your toast. Well, please don't
00:33:31become that sad lost soul picking away at their sad scramble on some sad Sunday morning. Life is
00:33:37already hard enough as it is, and you're breaking our hearts. The most crucial step? Make sure to
00:33:43preheat the plate on which you'll be serving your eggy delight. As Brown told Food Network,
00:33:49cold plates suck the heat right out of food.
00:33:52And Brown has a few other suggestions when it comes to satisfactorily maximizing your scramble.
00:33:57For one thing, you should toss the plate in the oven on low. Just make sure the dish is actually
00:34:03oven-safe. If not, you can submerge the dish in hot water prior to serving to achieve similar
00:34:09results. In fact, that might be the best route if you're entertaining guests and serving up a fancy
00:34:15weekend brunch. According to The Spruce Eats, there's another option worth bearing in mind.
00:34:21Simply stick the dish in the microwave for a minute or two. Of course, if you happen to
00:34:25eat scrambled eggs on the regular, you might want to plunk down a little extra cash and invest in
00:34:30an electric plate warmer. That's definitely money well spent, because the only thing worse than
00:34:35eating cold scrambled eggs is eating cold scrambled eggs every day. So, to sum up,
00:34:41all it takes to elevate your scrambled eggs game is a warm plate. And if you want to turn a good
00:34:46breakfast into a certifiably great one, we recommend following Brown's scrambled eggs
00:34:51recipe to a tee. Beyond his unique serving technique, you'll be interested to know that
00:34:56he's a big fan of adding mayonnaise to your scrambled eggs. Consider your world rocked.
00:35:02As Brown told the Kitchen website, adding a teaspoon of mayonnaise and a teaspoon of water
00:35:07gives your scrambled eggs a fantastic texture that you'll absolutely love. Rest assured,
00:35:12all that oil, butter, and egginess certainly makes for a hearty and super-satisfying meal.
00:35:18And believe it or not, the mayo doesn't overwhelm the flavor of the eggs at all.
00:35:23In his 2016 book, Everyday Cook, Brown writes that,
00:35:27"...you'll never know the mayo is in there until you go and leave it out."
00:35:31So, there you have it. And even if you happen to be a confirmed hater of all things mayonnaise,
00:35:36consider setting aside your issues with the stuff just so you can treat yourself to some
00:35:41truly spectacular scrambled eggs. Come on, take a chance. We guarantee you'll be rewarded with
00:35:47the best damn scrambled eggs you've ever tasted.
00:35:51If you have read the books, you know that even James Bond likes scrambled eggs. And if you heard
00:35:56him order them for Sunday brunch, he might say something like,
00:35:59"...scrambled eggs. Fluffy, not flat."
00:36:02"...I'd like to have some breakfast."
00:36:05Because, let's get real for a second,
00:36:07scrambled eggs are only worthy of celebrity status when they are light and airy.
00:36:11Dense, chewy scrambled eggs are enough to ruin anyone's day and should be avoided at all costs.
00:36:17Still trying to master your recipe? Instead,
00:36:19you can try whipping your eggs vigorously to add air to the mixture.
00:36:23If you want to go the celebrity chef route, scramble your eggs in goat cheese butter,
00:36:27like Bobby Flay, or olive oil, like Gordon Ramsay. Or crack your eggs straight into the
00:36:32pan like Anthony Bourdain. Or, ready for this? Consider adding baking powder in your eggs.
00:36:38According to the Daily Mail, adding a small amount of baking powder to beaten
00:36:42eggs will fluff up your scramble like summer clouds. Why?
00:36:45Baking powder releases carbon dioxide bubbles when it comes into contact with heated liquids,
00:36:50and it does not matter if those liquids are cake batters or whipped eggs.
00:36:55Reddit users swear that baking powder will not only make your eggs fluffier,
00:36:59but also enrich their color. Baking powder may make fluffy eggs worthy of your favorite diner,
00:37:04but other Reddit users have commented that scrambled eggs made with baking
00:37:07powder tend to deflate after sitting out on the table for a while.
00:37:11Furthermore, as Cook's Illustrated warns, baking powder has a very distinct taste.
00:37:16When you make cakes, pancakes, and other sweets with baking powder,
00:37:19their other ingredients mask that taste. Scrambled eggs, however, lack these ingredients.
00:37:25If you're not super careful, you may end up with scramble and a side of soapy chemical bitterness.
00:37:30If you do choose to add baking powder to scrambled eggs,
00:37:33there are three cardinal rules you should follow to get it just right.
00:37:37First, never substitute your baking powder for baking soda.
00:37:41Baking soda is also sure to leave your mouth with a distinct chemical aftertaste.
00:37:45Second, measure your baking powder precisely. If you add too little, the baking powder will
00:37:50not react. Add too much, and you will end up having made breakfast for the dog.
00:37:55The Daily Meal suggests that you add in an eighth of a teaspoon of baking powder per
00:37:59two eggs scrambled. Other recipes suggest half a teaspoon per eight eggs.
00:38:04The jury is still out, so you may have to experiment a little.
00:38:08What's the third rule? Try scrambling your eggs in some extra butter, too.
00:38:12As Julia Child famously said,
00:38:14With enough butter, anything's good.
00:38:17If you would rather not take the risk involved in adding baking powder, there are other tricks to
00:38:21try. You can also try making your scrambled eggs in boiled water. According to HuffPost,
00:38:26the heat in the boiled water will create the air pockets you're looking for
00:38:30without baking powder's funky aftertaste.
00:38:33For this hack to work, you will want to use the freshest eggs possible, and do not use salt.
00:38:38Want to try something else totally out of the box? Food52 suggests that you mix in a hint of
00:38:43cornstarch for a thick, fluffy scramble. You'll have to be the judge of this one yourself,
00:38:49because this hack seems to have polarized Food52's reviewers.
00:38:53Some who tried the recipe vow that it's so good,
00:38:56They'll never make another scrambled egg recipe again.
00:39:03Others were less convinced and complained of slimy eggs. And if all else fails,
00:39:08just go back to the basics. Giving the eggs a good scramble before they hit the pan
00:39:12and being sure to give them constant attention are simple techniques to produce a fluffy delight.
00:39:18Looking to take your scrambled eggs from good to great? By throwing in just a couple of
00:39:22ingredients that you likely already have in your pantry, you can seriously up your
00:39:26egg cooking game with little to no effort at all. If it sounds too good to be true,
00:39:31don't worry, it's not. Topping your eggs with a drizzle of good quality olive oil
00:39:35and a pinch of flaky sea salt can easily turn a boring scramble into a delicious treat.
00:39:40It works because the savory, almost grass-like notes that the oil brings
00:39:44add a surprising richness, while the salt? Well, everything's better with a pinch of salt, right?
00:39:49Skeptical? If you've ever coated your pan with olive oil while you were making your eggs,
00:39:53you're basically already there. Using the olive oil as a topping just takes it from
00:39:58a nonstick necessity to a delightful flavor enhancer. And as for the salt, a pinch goes
00:40:03a long way. Of course, if you want to make sure that your eggs have that smooth, silky taste of
00:40:07high-end olive oil, then you're going to want to make sure that the olive oil you use is,
00:40:11in fact, really nice. For a low-cost, high-quality olive oil, you might want to check out the
00:40:16options available at Costco, Trader Joe's, Whole Foods, or even your local Aldi.
00:40:21Already loving the indulgent flavor added by the olive oil drizzle? No need to stop there.
00:40:26If you agree topping your eggs with extra virgin olive oil and sea salt took them to the next level,
00:40:31there's a few simple additions that will take them to the next, next level.
00:40:35How about whipping up a Mediterranean-inspired scramble in a skillet using extra virgin olive
00:40:40oil, cherry tomatoes, crumbly feta cheese, onion, parsley, salt, and pepper and serving it up?
00:40:46And it turns out that cherry tomatoes are brilliant in eggs. If you like this handy
00:40:50way to get your veg and your protein, try mixing up a luscious scramble that also combines olive
00:40:55oil, salt, pepper, and the tiny tomatoes, along with garlic, heavy cream, butter,
00:41:00arugula, and crushed red pepper. Light and diet-friendly? Not so much. Delicious? Absolutely.
00:41:07Not a fan of tomatoes? Let's hop over to another part of the world for something
00:41:11super spicy and super delicious. Add in some fine-diced jalapenos, onion, cilantro,
00:41:17if you're the sort that likes it, and some cheese for a Tex-Mex-inspired dish.
00:41:21But we're not done quite yet. Good eggs are all about the texture, so instead of using a boring
00:41:26old plate for this one, serve it up with some tortilla chips and hot sauce. We know, right?
00:41:32Think of it as a deconstructed breakfast burrito. And when it all comes together,
00:41:36the only regrets you'll have is how long you were eating boring scrambled eggs.
00:41:40There is no better start to the day than eggs for breakfast. Except maybe eggs with a side of…
00:41:47Bacon!
00:41:48But it's entirely possible that you're in a rush, or you might feel like some of the
00:41:52toppings-heavy recipes are veering a little too far into omelet territory for your liking.
00:41:57Don't worry. There's really no need to get out the cutting board and load your eggs up
00:42:01with toppings. Just a drizzle of nice olive oil and a sprinkle of flaky sea salt are all you need
00:42:06to turn your standard egg scramble into an indulgent, fancy-feeling dish worth celebrating.
00:42:12Paula Deen calls her recipe for classic scrambled eggs the
00:42:15Lady's Perfect Scrambled Eggs, and it calls for sour cream rather than milk.
00:42:19Paula beats the sour cream in with eggs, water, and salt and pepper before pouring
00:42:23them into the pan to scramble. According to a few folks who have tried the recipe,
00:42:27the sour cream makes the eggs fluffier and creamier than milk does. However,
00:42:31it also reportedly makes the scrambled eggs a bit more watery. So, if you're someone who
00:42:35prefers your eggs dry and crispy, this might not be the recipe for you.
00:42:38One Pinterest commenter was skeptical of this soupy sour cream hack,
00:42:42but she quickly became a convert after testing out the recipe herself. Her takeaway?
00:42:46They were delicious, super fluffy, creamy, and my new go-to when making scrambled eggs.
00:42:51Another Paula Deen fan said she'd never use another method to make her scrambled eggs,
00:42:56and her husband just couldn't get enough of them.
00:42:58And if you're wondering what's the best way to enjoy your eggs, Paula Deen's got some advice.
00:43:02A true Southerner, she strongly suggests serving them with country ham and biscuits.
00:43:07It's no secret that Paula Deen absolutely loves butter, so it's no surprise that she loads up
00:43:12her pan with lots of it before adding her scrambled egg mixture. But you
00:43:16might be surprised to learn that she also adds bacon grease.
00:43:19"'Cause it's grease. You know, Southerners, we always save all of our bacon grease."
00:43:26In an interview with PopSugar, Deen explained,
00:43:28"...I use half bacon drippings and half butter, so you have the best of both worlds.
00:43:33I like to put a lid on my scrambled eggs, turning them all at once."
00:43:36Paula uses a ratio of 1 to 1 for the butter and grease. She also notes that her favorite
00:43:40brand of butter is Kerrygold. To get bacon grease, the next time you make bacon,
00:43:44pour the remaining grease in the pan into a sealable container and store it in the
00:43:48refrigerator or freezer until you're ready to use it. Once the fat's in the pan, Paula
00:43:52also likes to cook her eggs on low to prevent the eggs from frying. In her recipe, she says
00:43:57to cook the eggs over low heat, stirring occasionally in a nonstick pan.
00:44:01While many people whisk milk or half-and-half into their eggs before pouring them into the pan,
00:44:05Paula recommends adding water instead, which she says improves the texture of the eggs.
00:44:10As she told PopSugar,
00:44:11"...water makes them lighter. Water doesn't make it as tough as milk."
00:44:14The reason why? When the water is heated on the stove, it almost
00:44:17steams the eggs, making them fluffier than heavier milk or cream would.
00:44:21Timing is also of the essence. Talking to PopSugar, Paula warns that,
00:44:25"...if you cook them too fast, it makes them not so good."
00:44:28Paula isn't the only cook who prefers water to milk when making scrambled eggs. There are
00:44:32plenty of home cooks and food bloggers who agree with her passionate anti-milk stance.
00:44:37A fishy kick, a spicy jolt, and a smoky sweetness,
00:44:40these unassuming foods will take your scrambled eggs to the next level.
00:44:45Almost as ubiquitous on scrambled eggs as salt and pepper,
00:44:49hot sauce should still be touted as one of the best additions if you want a little
00:44:53extra kick in the morning. While a splash of hot sauce on morning eggs isn't anything new
00:44:58for some of us, Tabasco sauce in particular has the right balance of red pepper and vinegar that
00:45:02cuts right into the egg's flavor and knocks out any sort of blandness. While there is a veritable
00:45:08library of hot sauces out there, it might be safe to say that Tabasco seems to be made for
00:45:13scrambled eggs.
00:45:14"...how about some egg beaters and Tabasco?"
00:45:17"...that's fine."
00:45:18Even among the most devout hot sauce aficionados, Tabasco is still a popular
00:45:24addition for those who want their breakfast to come with a touch of heat. And though hot,
00:45:28Tabasco isn't usually an eye-watering, throat-scalding kind of hot sauce,
00:45:33depending, of course, on your spice tolerance. The makers of Tabasco have been using the same
00:45:37recipe for more than 150 years, and we're willing to bet scrambled eggs were probably
00:45:42one of the first things they tried it on.
00:45:45As avid breakfast eaters, we've been enjoying the eternally classic combo of bacon and eggs so long
00:45:51that it's hardwired into our brains. But this perfect pairing is actually the result of a
00:45:55public relations push in the 1920s to sell more bacon. But who can argue with the salty,
00:46:01often crunchy strips of bacon that just pair naturally with a plate of steaming,
00:46:06fluffy eggs? Throw in a side of toast and some orange juice and you've got a full breakfast.
00:46:10But if these two early morning staples go well next to each other, how do they measure up,
00:46:15mixed together? Quite well, we must say. It's not uncommon to see bacon crumbled onto a fresh
00:46:21plate of scrambled eggs or even mixed in while cooking them on the stove. Just be careful with
00:46:26the amount of bacon grease that gets mixed with the eggs. Too much leaves you with something more
00:46:31oily and less appetizing. The best method involves cooking the bacon ahead of time,
00:46:36almost to the point of drying it out. This will not only lessen the amount of grease,
00:46:40but also make the bacon crispy and easy to crumble so you can add the bits into or onto your eggs.
00:46:47I can't think of anything more noble to go to war over than bacon and eggs.
00:46:51Whether you call them scallions or green onions, these beauties go great with scrambled eggs.
00:46:56Though they're part of the onion family, green onions aren't packing nearly as
00:47:00onion-y a flavor when compared to their more bulbous cousins. That's not to say
00:47:05green onions aren't packing any flavor, much to the contrary.
00:47:08What makes green onions such an ideal addition to scrambled eggs is that their flavor can change
00:47:13in subtle ways depending on how you use them. Chopped and sprinkled raw onto a plate of eggs,
00:47:18green onions maintain their slight onion flavor and even add a fresh crunch when
00:47:23compared to the soft scramble. When green onions are cooked, however,
00:47:26an interesting transformation takes place. Allowing green onions to saute at a lower
00:47:31heat with butter lets them caramelize and brings out an earthier sweetness.
00:47:35The sweetness isn't too overwhelming, though. Instead,
00:47:38it adds a totally new dimension to the more savory scrambled eggs.
00:47:42The colors of bell peppers are more than just for show. It turns out that each shade of bell
00:47:47pepper brings a different set of flavors to the table, something to note when pairing
00:47:51them with scrambled eggs. Each color also represents a different level of a pepper's
00:47:55ripeness, which is something to consider when preparing your egg dish. Green peppers are the
00:48:00most common and the most bitter. However, green peppers can be paired well with sweeter onions,
00:48:05especially when sauteed and caramelized, before you add them to your eggs. Yellow peppers are
00:48:10known for their sweetness, and while they can be cooked, they can also be served raw.
00:48:15Orange peppers are not as sweet as yellow peppers, but they do look better mixed into eggs.
00:48:20Finally, if there's one pepper that should be highly recommended, it's the red pepper.
00:48:25At its ripest, a red pepper is not only high in flavor but also high in nutrition,
00:48:30and it adds a strong splash of color to your breakfast.
00:48:34Speaking of salty sauces to add to your eggs, if you want a more British kick to your scramble
00:48:39and a bit more complexity, consider using Worcestershire sauce. This long-celebrated
00:48:44English import is made for more savory, hardier foods like steaks, burgers, and vegetables,
00:48:49such as tomatoes and eggplant. It's also a key ingredient in many Caesar salad dressings,
00:48:55but Worcestershire can add a lot of inner umami to eggs, too.
00:48:59Unlike soy sauce, Worcestershire is more than just fermented soy. While each version of
00:49:03Worcestershire is different, the majority of key ingredients include onion, garlic, sugar,
00:49:08molasses, malt vinegar, and anchovies. With added spices and different levels of sugar and salt,
00:49:14the concoction makes for a tangy, spicy, and savory taste. If you feel the need to
00:49:19experiment with your eggs, then Worcestershire is a place to start.
00:49:23While some may see parsley as mere decoration for an entree, this herb is another classic
00:49:29scrambled egg addition used either as a topping or in the mix. What makes parsley in particular
00:49:35such a popular herb for eggs is its ability to lend a brighter, earthier, yet light taste
00:49:40to more savory eggs. Parsley adds its own flavors and aromas to the dish without overpowering the
00:49:46entire palate. Not only that, but parsley is considered a soft herb, meaning that you can
00:49:51eat the entire plant, stem, and all. You don't have to worry about picking off the leaves either,
00:49:56as you can chop up the entire plant as an ingredient.
00:49:59Note that parsley is one of those herbs that is a bit too light for the frying pan.
00:50:03Too much heat can pull out parsley's appealing color and light flavor. Even worse,
00:50:07the heat risks completely drying out the parsley, making it brittle and unflavorful to your eggs.
00:50:13When it comes to the best way to add parsley to your scrambled egg dish, consider a simple
00:50:18chop and a garnish just before your eggs are served.
00:50:21"'Tis parsley!"
00:50:26Several vegetables go well with scrambled eggs, as does a kick of spice, but what if you want
00:50:32that whole medley all at once? Look no further than a jar of store-bought or even homemade salsa.
00:50:38And just because it's salsa doesn't mean it has to have some heat to it. Check out your local
00:50:42grocery section and you'll see salsas with a wide array of textures, ingredients, and spice levels.
00:50:47If you want to go even further, making your own salsa is far easier than you think,
00:50:52provided you know the basics. Plus, that gives you total control as to what vegetables,
00:50:57level of heat, and consistency of salsa you want to add to your eggs.
00:51:01What's also great about salsa is the versatility you get in how it's added to your eggs. Mexican
00:51:07style salsa, which usually has tomatoes, cilantro, jalapeno peppers, salt, and onion, can easily be
00:51:13cooked into your scrambled eggs, creating an even heat and even changing the flavor of the salsa
00:51:18as it cooks. Italian-style salsa, commonly made with olive oil, capers, garlic, lemon juice,
00:51:24or vinegar, is best served as a condiment alongside them.
00:51:28If you really want to talk about the sheer level of options and a veritable rainbow of flavors,
00:51:33then look no further than cheese to add to your scrambled eggs. Quite possibly more than any
00:51:39previous ingredient, cheese has got to be one of the most beloved egg additions, from omelets to
00:51:44frittatas. What truly helps, though, is knowing which cheeses pair well with eggs, and which ones
00:51:50work better as a light garnish. Cheddar is a classic through and through. Its flavor ranges
00:51:55from mild to sharp, and it lends a deep orange hue to scrambled eggs' yellow coloring. Depending
00:52:01on the cheese, it may not melt particularly well, though. Cheddar tends to work better as more of a
00:52:05garnish atop your eggs. Meltier cheeses, like Gouda and Mozzarella, practically marble into
00:52:12scrambled eggs, creating that cheesy, gooey texture that looks so appetizing in TV commercials for
00:52:18breakfast restaurants. Another great cheese that melts well and has a great taste is Swiss,
00:52:23which is no wonder, considering it's a staple in fondues. It's worth noting that beyond the
00:52:28standard Holy Swiss cheese that initially comes to mind, there are hundreds of varieties of cheese
00:52:33made in Switzerland. What's great about adding cheese to your scrambled eggs is that you decide
00:52:38exactly which cheese works best for you. If you want to avoid being that person who
00:52:43stinks up the office break room by microwaving leftover salmon, consider folding those seafood
00:52:48scraps into your scrambled eggs. A breakfast scramble is one of those dishes where eggs mix
00:52:54well with almost any kind of leftover food. Salmon is absolutely one of those kind of leftovers. Heck,
00:53:00even making it fresh for the sole purpose of adding it to scrambled eggs is still totally
00:53:04valid. There are several different types of salmon to consider, from Atlantic to Coho.
00:53:09You'll also need to decide whether to use fresh or smoked salmon, which has an entirely different
00:53:14sort of flavor. It should be no surprise for the health-conscious that salmon is known to
00:53:18contain a high level of omega-3 fatty acids, which is equivalent to getting some high-grade
00:53:23lubrication for your arteries. Not only that, but salmon also contains high levels of B12,
00:53:29a key vitamin used by the body to create healthier red blood cells and promote a healthier brain.
00:53:35While these days seafood is rather expensive, even half a pound of leftover salmon can do
00:53:40wonders for your breakfast the following morning.
00:53:43Spinach mixed with scrambled eggs is another widely enjoyed change-up. Not only is it tasty,
00:53:49but it is also a great way to make sure you're getting your regular dose of vitamins and
00:53:53nutrients. While eggs tout plenty of protein, spinach contains a high number of essential
00:53:58vitamins that we tend to miss as part of our daily nutrition. Antioxidants, vitamins A,
00:54:04C, and K, and B-complex vitamins are part of spinach's nutritional makeup.
00:54:09Consuming foods high in these vitamins promotes muscle growth and bone health,
00:54:13as well as healthier and younger-looking skin.
00:54:22But enough about health. How does it taste? Well, when paired with cheese or other vegetables,
00:54:27spinach helps make your scrambled eggs a bit more hearty. But if you're going to add spinach
00:54:33into your eggs, remember to cook the spinach beforehand. Spinach is a leafy vegetable that
00:54:37reduces after a few minutes of heat. As it reduces, it will shed all of its water content.
00:54:42So unless you want your cooked eggs to really be swimming, add the spinach after cooking it.
00:54:48Avocado is one of those universal ingredients that seems to go great with almost anything,
00:54:53from a simple piece of toast to the inside of a generously stuffed burrito. So naturally,
00:54:58avocado lends its own unique flavor, nutrients, and creamy texture when added to your eggs.
00:55:04In fact, eggs and avocado are a healthy, nutritious tag-team powerhouse. You're
00:55:08not only getting your proteins, but also plenty of healthy fats and minerals like
00:55:13magnesium, zinc, and selenium. An egg-avocado combo provides health benefits like improving
00:55:19your general mood and sharpening your brain by helping create feel-good chemicals like dopamine.
00:55:24As good as this combination is for your body and mind, just try not to eat it every single day.
00:55:30Avocado is still high in fats, and eggs still contain a level of bad cholesterol. But like
00:55:35any food, if you make it part of a balanced meal plan each week, you'll be able to enjoy
00:55:40the benefits while avoiding the drawbacks of overindulgence. Speaking of overindulgence,
00:55:45while you can have avocado as a garnish or mix-in, the two are also perfect ingredients
00:55:51for a breakfast burrito. When life gives you lemons, squeeze them into your… eggs? Yep,
00:55:59you heard that right. They may seem like strange bedfellows, but they couldn't be more perfect for
00:56:04each other. Lemon juice may not be the first ingredient that comes to mind when you envision
00:56:09flawless scrambled eggs, but it works for a reason. You might already know that lemon
00:56:13juice adds a touch of bright acidity that can help liven up any dish. Yet, it's not the flavor
00:56:18alone that elevates scrambled eggs. It's how it affects the chemistry of the dish and the cooking
00:56:23process. That's because adding a small amount of lemon juice as you're whipping the eggs
00:56:28slightly changes the structure of the protein-packed dish. It creates air pockets in the
00:56:33eggs, yielding a fluffier, cloud-like final product, which is what you want in perfect
00:56:37scrambled eggs. The simple citrus addition also slows down the cooking process, improving the
00:56:43texture of the final product. While the creamy, fluffy texture is where the lemon juice works
00:56:47its magic, it contributes to the flavor profile as well. You see, lemon juice causes you to
00:56:53salivate and has a similar impact on your taste buds that salt does, helping to enhance the other
00:56:58flavors in the dish. The amount needed is ultimately a matter of preference, but it's
00:57:02recommended you start with about half a teaspoon for every two to three eggs you're scrambling,
00:57:06and then adjust if desired.
00:57:09But… but why?
00:57:11Still not exactly sure how something as simple as a squeeze of lemon juice can impact the overall
00:57:16texture of scrambled eggs? While the citrus works its magic on the proteins in the egg,
00:57:20it's also the simple matter of introducing extra moisture. Lemon juice contains water,
00:57:25which dilutes the egg proteins and allows them to cook more slowly. The moisture in the lemon
00:57:30juice evaporates, creating steam, and it's the steam that helps give your eggs that soft,
00:57:35fluffy texture that many prize in their scrambled eggs.
00:57:38The tip is also useful if you're the type who wants to make scrambled eggs for a crowd in
00:57:43advance. When they're not served fresh off the stove, scrambled eggs can get a gray or green
00:57:47tint to them. You may recognize the hue from when you get that unappealing ring around the
00:57:52yolk of your hard-boiled egg. The discoloration is because of the same chemical reaction,
00:57:57where the iron in the egg yolks reacts with the hydrogen sulfide in the egg whites to create
00:58:01iron sulfide. Therefore, adding a bit of lemon juice can neutralize this reaction and leave you
00:58:06with eggs that maintain that desired buttery yellow hue. You may want to consider the magic
00:58:11of lemon juice with other egg preparations as well. When cookbook author and television
00:58:15personality Nigella Lawson demonstrated how to craft her Turkish poached egg in a BBC clip,
00:58:21she also shared a citrus-based tip. As she explained, when she's poaching eggs,
00:58:26she adds a teaspoon of lemon juice atop the egg white before she scoops it into the poaching
00:58:30water. According to Lawson, a teaspoon or so of lemon juice added in this manner helps the egg
00:58:35hold its shape, which is often a challenge for poached eggs. You could also use the tip to make
00:58:41picture-perfect Eggs Benedict, perfectly poached eggs for avocado toast, or whatever poached egg
00:58:46dish you dream of whipping up at home. The man, the myth, the culinary legend.
00:58:52The late Anthony Bourdain had his own signature way of doing things, and that extended to his
00:58:57cooking abilities. Want to get a glimpse into his special technique for making scrambled eggs?
00:59:02Anthony Bourdain was undeniably gifted in the kitchen and had some reliable tips to nail the
00:59:07art of cooking. Bourdain was a fan of simplicity and didn't think it was a great idea to go the
00:59:12extra mile when it wasn't necessary. The celebrity chef was spot-on when he told William Sonoma,
00:59:18"'Have a plan, be organized, keep it simple. Don't overthink. Work clean. And always,
00:59:25when doing something to food, ask yourself, is this making it better, or is it just an attempt
00:59:31at impressing?" Also, Bourdain believed that making a classic dish like scrambled eggs came
00:59:36down to a few basic tricks. For example, he told Tech Insider that working with fresh eggs is very
00:59:41important, every single time. In particular, he said that the star of the dish is the egg,
00:59:46which means that it should be the focus. According to a Tech Insider video on YouTube,
00:59:51Anthony Bourdain had a cardinal rule when it came to eggs — always use a flat surface to
00:59:56crack eggs, instead of using a bowl. Bourdain said that this method allowed him to ensure that
01:00:00no eggshells got into the mixture in the vessel. Another piece of advice? Beat your eggs well with
01:00:06a fork, but don't overdo it if you're after the perfect colors and texture. Also, don't do this
01:00:11beforehand, because beating eggs just before adding them to a hot pan is crucial. Bourdain
01:00:16explained why in his chat with Tech Insider. You get this sort of odd, graying, stippling effect
01:00:22that you probably recognize from greasy spoons. Another one of his most helpful tips? Stick to
01:00:28the basics, like salt, pepper, and piping hot butter. No milk or cream to distract you from
01:00:34the main elements in the dish. As Bourdain explained to Tech Insider,
01:00:38it's about the egg. You know, you're not making a quiche here, you're making scrambled eggs.
01:00:43Not everyone, however, shares Bourdain's casual approach to the scrambled egg. In fact,
01:00:48some renowned chefs almost revere this hallowed breakfast dish, treating its preparation as an
01:00:53art form. Gordon Ramsay holds this egg-cooking skill in such high esteem that he asks his new
01:00:58cook hires to make scrambled eggs. If they can cook a perfect scrambled egg, you know they know
01:01:04how to cook properly. Yes, scrambled eggs are that important. Ramsay's Scrambled Eggs video
01:01:10from Watch The Daily has received over 48 million views, which translates to a lot of people trying
01:01:16to master his scrambling method.
01:01:18"'Scrambled eggs. Who doesn't love scrambled eggs?"
01:01:21So what makes it so special? First of all, he doesn't add any seasoning to the uncooked eggs,
01:01:25as he says it will break them down and make them watery. Secondly, he doesn't believe in
01:01:29whisking the eggs in a bowl, but opts, instead, to whisk them directly in the frying pan as they
01:01:35cook. He also reiterates to never stop stirring.
01:01:39The Kitchen Nightmares star also recommends adding half a tablespoon of creme fraiche,
01:01:43a dash of salt and pepper, and some freshly chopped chives as soon as the eggs are ready.
01:01:49Ina Garden is another chef who tops scrambled eggs with fresh chives,
01:01:53but she has another key ingredient that she adds right before the eggs are finished,
01:01:57truffle butter. Garden contends that two tablespoons of cold truffle butter
01:02:02will keep the eggs from cooking any further, plus it adds a great aroma and flavor.
01:02:07Off-the-beaten-path veggies, reliable fish, and good old hunks of meat are just some of
01:02:12the canned treasures that can take your scrambled eggs to the next level.
01:02:16Peas almost certainly aren't something that most of us associate with scrambled eggs,
01:02:20but there are plenty of recipes out there extolling the wonders of this humble veggie.
01:02:24You can certainly use the fresh or frozen ones, but since canned peas are already soft and sweet,
01:02:29they're the easiest option when you want to whip up eggs that are quick and delicious.
01:02:32As far as what you should pair with this unexpected yet yummy flavor duo,
01:02:36we think a bit of cheese does the job quite well. Start by draining the peas well.
01:02:40Add a bit of butter to the skillet along with shallots or some white onion.
01:02:44Saute this mixture until the shallots or onions become fragrant and translucent.
01:02:48Stir up the eggs and make sure that they are well seasoned before adding them to the pan.
01:02:52Then go ahead and add the peas along with the eggs and your soft cheese.
01:02:56Cook until the eggs are just beginning to set, and now you're all ready to go.
01:03:00Tuna in eggs isn't going to strike everyone's fancy. But if you don't mind this classic fish's
01:03:05distinctive flavor, then this might just be the upgrade you need to make you excited to
01:03:08wake up for breakfast again. It's pretty simple to get this combo just right.
01:03:12We recommend first sauteing a handful of red onions, making sure that they become
01:03:16fragrant before adding them into the tuna. Cook the two together for a few minutes to
01:03:20allow the onion to impart flavor to the tuna. Then pour a couple of whisked salted eggs over
01:03:25the tuna and onion mixture, and add a bit of cracked black pepper to taste.
01:03:28The results are wonderfully filling and savory.
01:03:35Canned corn might sound a little bit odd to pair with eggs, but they're actually quite
01:03:39a nice touch. This is especially true if you already love adding corn to pretty much everything.
01:03:43It certainly helps that there are so many varieties of canned corn that it's possible
01:03:47to change the flavor of your eggs depending on which variety you choose.
01:03:51Throw in a bit of butter and cheese, and you'll probably be stunned at just how
01:03:54good eggs with corn can be. The kind of cheese you choose to pair with your corn-infused scrambled
01:03:59eggs is completely up to you, but we'd recommend trying some goat's cheese. If that sounds a bit
01:04:03too out there for you, try replacing it with feta for a somewhat similar flavor profile.
01:04:09If you're a Tex-Mex fan, adding the right combination of black beans to eggs can be
01:04:13a surprisingly tasty way to serve up what feels like a gourmet breakfast for less.
01:04:17We'll admit that this idea might not sound terribly delicious, even if you absolutely
01:04:21love beans. But if you add flavors that naturally go with black beans, like Mexican cheese,
01:04:26green onions, diced tomatoes, and green chilies, then they should make for a surprisingly yummy
01:04:31addition. To get started, you'll want to cook the eggs in a skillet, preferably with a bit
01:04:35of butter for extra flavor. Just before the eggs are set, add some well-rinsed and drained
01:04:39beans to the mixture. Give it a toss and continue cooking until the eggs are completely set.
01:04:44Sprinkle with cheese and green onions for garnish, and now you've got a colorfully
01:04:47festive breakfast to dig into.
01:04:50You might not have ever considered using canned chicken in eggs,
01:04:53or any sort of chicken for that matter. Other meats like bacon or sausage are much more
01:04:57customary after all. Chicken lends a different texture as well as a lighter flavor than your
01:05:01typical breakfast meats. Overall, it's a very feasible and altogether tasty option.
01:05:06While canned chicken may sometimes come out a bit bland, you can always add a little salt,
01:05:10pepper, and garlic to it to jazz things up a bit. Once your eggs are almost set,
01:05:14go ahead and throw in the poultry. Remember that chicken pairs well with a variety of mix-ins,
01:05:19including beans and jalapenos. Top your creation with your favorite cheese,
01:05:23and we're certain you'll love the outcome.
01:05:25"-You're just a little chicken.
01:05:31Believe it or not, you can try adding canned chicken broth, or any type of broth,
01:05:36to your eggs for a unique umami flavor. This won't be everyone's cup of tea, but if you have
01:05:40the right palate for it, then it's definitely worth a try. We'd recommend adding a little
01:05:44butter along with cheese to start things off. Some home cooks might also like to add interesting
01:05:49spices like smoked paprika to the mix, but we'll leave that up to you. As always, feel
01:05:54free to throw in a few mix-ins of your choice to fit the eggs to your taste. The broth just
01:05:58serves as a liquid to impart subtle flavor and help with texture, much in the same way
01:06:02that milk or cream does. It may be a little unconventional, but we think that adding a
01:06:06little canned broth to eggs really imparts something uniquely flavorful.
01:06:11If you've never had the pleasure, then you might think that eating Spam with eggs is
01:06:14the weirdest idea imaginable. But there are plenty of people who are accustomed to having
01:06:19this Hormel's signature canned creation for breakfast, and we think you should give it
01:06:23a try as well.
01:06:23"'None of your Spam, I love it!"
01:06:25You definitely don't have to overthink the toppings to get the flavor to work out.
01:06:29Just throw the Spam in the eggs, cook it up, and there you have it — an easy breakfast
01:06:33fit for a king. If you want to get a little fancier, you could easily throw in a few
01:06:36toppings of your choice, like onions or peppers. Or maybe take inspiration from the culinary
01:06:41tastes of Hawaii and pair it with some rice.
01:06:44If you already love artichokes, you'll probably dig throwing them into your eggs,
01:06:48although this upgrade definitely won't suit every craving. But if you are indeed a fan,
01:06:53then throwing a can of artichokes into the scramble along with a variety of complementary
01:06:57cheeses and spices will really help tie everything together.
01:07:00To get started, consider adding a pinch of pepper and nutmeg to the egg mixture,
01:07:04along with a bit of fresh basil. Cut the artichokes into quarters,
01:07:07add them to a second bowl, and mix them in with a hodgepodge of delicious cheeses.
01:07:11Once the eggs are about set, go ahead and add this artichoke-cheese mixture and gently stir in.
01:07:16Continue cooking until completely set. It may be different from what you're used to,
01:07:20but for true blue artichoke fans, it's definitely worth experimenting.
01:07:25Adding olives to your eggs is another unexpected treat that can offer a bit of a Mediterranean vibe.
01:07:30Consider pairing the olives with plump tomatoes, parsley, oregano, and green onions,
01:07:35and then topping it all off with feta cheese. It's sure to provide a fresh and distinct flavor
01:07:40that'll have you begging for more. You can choose to cook the olives in the eggs themselves or wait
01:07:44to sprinkle them on top afterwards. Either way, your olives should add a pop of distinct flavor
01:07:49that's bright, salty, and unexpected. So, if you're tired of the same humdrum additions,
01:07:54then it's time to whip out those olives.
01:07:56The secret to fluffy and delicious scrambled eggs may very well be canned evaporated milk.
01:08:01While this upgrade may sound relatively bland and straightforward when compared to other options,
01:08:06it can actually provide a delicious base for some of the fancier scrambled egg additions to make
01:08:10everything taste that much better. Aim to use about a quarter cup of milk for half a dozen
01:08:15eggs to get the right flavor and consistency. You'll want to add about a quarter teaspoon
01:08:19of salt and a dash of pepper if you want a little added zest. Don't forget to add a couple of
01:08:23tablespoons of your favorite cheese dip if you're into that sort of thing. Cook up your eggs the way
01:08:28you normally would, and now you're ready to go. If you want to add a vinegary punch to your
01:08:32scrambled eggs but don't want to invest too much effort, then canned jalapenos just might be
01:08:37exactly what you're looking for. This option requires little to no effort, it's inexpensive,
01:08:41and it can be adjusted according to your palate. Start by selecting the type of jalapenos you want
01:08:46to use, whether that be hot, medium, or mild. Then drain what's in the can and set it aside.
01:08:51Sauté some onions in oil to get even more flavor and then add in your salted eggs. Once the
01:08:56scramble is about halfway through cooking, add the jalapenos and cook until the eggs are set.
01:09:00Top with Mexican cheddar or Monterey cheese if you want, but you could also serve without cheese
01:09:05and still reap the benefits of the spicy flavor. You might already know this, but in case you don't,
01:09:12potatoes taste awesome in eggs. When you don't have freshly cooked spuds or hash browns lying
01:09:16around, the canned variety is a perfectly viable option. Sure, it won't have anywhere near the
01:09:21flavor as a home-cooked version, but that's what seasoning is for. To make your canned potatoes
01:09:25taste as flavorful as possible, consider adding a little salt, pepper, garlic, and paprika.
01:09:30Onion powder and Italian seasoning are other decent options. Once seasoned, add the potatoes
01:09:35to your egg mixture, but be sure not to add them too early as it may all turn to mush.
01:09:39Wait until your eggs are about 50 percent cooked to add the potatoes. Also, be sure to drain any
01:09:44liquid that the potatoes are sitting in ahead of time to get rid of any icky starches. Once it's
01:09:49all cooked, top with bacon, sausage, or cheese, or just enjoy as is. By adding green chilies to
01:09:55your scrambled eggs, you can impart a subtle kick to your breakfast without overwhelming your palate.
01:09:59The key is to keep the other ingredients minimal if you really want that chili flavor to shine.
01:10:04You can also vary the amount of chilies you use, as the ratio of chilies to eggs will affect the
01:10:09final flavor. To make scrambled eggs with green chilies, you'll first want to heat the pan with
01:10:13a little oil. Add some minced onions if you wish and cook until the onions have softened. Once soft,
01:10:18drain the chilies and add them to the onion mixture. Whisk the eggs with any seasonings
01:10:22and pour over the chilies and onion, then cook until set. Top with any cheese you like,
01:10:26and now you've got a uniquely delicious simple breakfast.
01:10:30Canned tomatoes imbue a bright and tangy flavor to scrambled eggs that can't be matched by
01:10:34anything else. This isn't exactly a new idea, as there are plenty of recipes that utilize the
01:10:39delicious flavor of freshly diced tomatoes to create a colorful combination for breakfast,
01:10:44but it's still definitely worth emphasizing. Opting for canned tomatoes versus the fresh
01:10:48variety eliminates the hassle of breaking out the knife board and finally dicing them.
01:10:52So, pick up a can of your favorite brand, drain out the juice, and cook them in a pan alongside
01:10:57any onions or peppers until all the liquid has evaporated. Then, add some freshly whisked and
01:11:02salted eggs and cook them until they're set. Add a dash of seasoning and enjoy!
01:11:07What the quack? These two ingredients may look similar at first glance, but the one you choose
01:11:13could make or break your scrambled egg recipe. Everyone has their own way of preparing scrambled
01:11:18eggs. If you want to elevate the texture of this classic breakfast dish, you might be tempted to
01:11:23reach for milk to add to your recipe. For some, it's considered a cooking sin due to the watery,
01:11:30rubber-like consistency milk tends to contribute. Instead, consider adding cream to your scrambled
01:11:35eggs. Eggs, eggs, eggs, eggs, eggs, eggs, eggs. For such a simple dish, there are a number of
01:11:41factors that can yield undesirable results. Even if you've mastered your stirring technique,
01:11:46perfected your heat regulation, and acquired the freshest eggs you could find,
01:11:50one wrong step could make all the difference. Milk can dilute the flavor of scrambled eggs,
01:11:55but adding creme fraiche or heavy whipping cream can bring out the depth of flavor you're trying
01:12:00to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks,
01:12:05while creme does a better job of holding everything together nicely.
01:12:09When creme is added to the pan, moisture holds better and gives eggs that sought-after,
01:12:14perfectly fluffy texture, along with a richer taste. One TikTok user demonstrated this cooking
01:12:19method, and comments were a mix of skeptics, unshakable fans of Gordon Ramsay's scrambled
01:12:24egg recipe, and others offering their own tips. Some users suggested that bacon grease,
01:12:30oyster sauce, or plain old water were their go-to add-ins.
01:12:34When it comes to scrambled eggs, time is of the essence. Not only does adding creme give
01:12:39them a more luscious texture than milk, but it can also help prevent them from overcooking.
01:12:44You can cook them slowly on low heat if you're willing to stand there and stir frequently until
01:12:48you've got the perfect, fluffy final product. But you still might find that the dish is overcooked
01:12:54by the time you get them to your plate and start eating, no matter how you like your eggs cooked.
01:12:59Luckily, the French have a secret to save your scrambled eggs.
01:13:03You can add a cold dollop of creme or mix in a little touch of luxury with some creme fraiche.
01:13:09Introducing the creme to your scrambled eggs at the very end will quickly lower the temperature
01:13:14and halt the cooking process. Once you've reached a texture you're happy with and remove the eggs
01:13:19from the stovetop, they still have some heat locked inside their pillowy layers. Carryover
01:13:24cooking is what's occurring to your eggs at this point. They're still being cooked all the way to
01:13:29your breakfast plate. Adding creme at the end of the cooking process fixes this issue. It's a
01:13:34well-established French technique that is described by culinary writer and chef Auguste Escoffier,
01:13:40who wrote Le Guide Culinaire in the early 1900s. This century-old approach is described as an
01:13:46unalterable method in which the cold, creamy element should be added once the eggs take on
01:13:50a slightly thickened, custard-like consistency. This can be done with sour cream, heavy cream,
01:13:56and even yogurt. If you're not a fan of strategically adding a boost of flavor with the
01:14:01best spices and herbs for scrambled eggs and prefer a hint of sweetness, heavy creme is a
01:14:06good way to go. Food author and chef J. Kenji Lopez-Alt takes the whole process further by
01:14:11experimenting with frying the scrambled egg mixture in creme. This requires just the right
01:14:16amount of creme, cooked only for a brief time, to avoid tough, lumpy eggs. He starts by caramelizing
01:14:23a small dab of butter and then he adds the cold creme to cool it down. Then he drizzles the mixed
01:14:28eggs in ribbons into the creme, finishing with the familiar dash of cold dairy. As he explained in a
01:14:34New York Times article, I ended up with creamy, non-greasy ribbons of eggs with the nutty flavor
01:14:40of browned butter. The caramelized butter and the creme bring out a rich sweetness that turns
01:14:45scrambled eggs into a real treat that would make any breakfast lover raise their eyebrows in
01:14:49pleasant surprise. Though the recipe starts with heavy creme, don't forget the unalterable step of
01:14:55adding more creme at the end to avoid overcooking. How do you like your scrambled eggs? There's no
01:15:02correct way to prepare this deceptively simple dish, but if you're looking to level up your
01:15:07morning scramble, try a trick from the Roman era. While the late queen of England's preference for
01:15:13eggs with nutmeg and lemon zest was seen as unorthodox by some, an even less familiar scrambled
01:15:19egg add-in is one that was popular back when the Roman emperor Tiberius sat on a throne of his own.
01:15:25A type of omelet topped with honey is featured in a cookbook thought to be compiled by first-century
01:15:31foodie Apicius. Translated, the name of the recipe means spongy eggs with milk. This combination is
01:15:38hardly unusual, although the proportions are more liquidy than a modern omelet. For four eggs,
01:15:44you use a cup of milk as well as two tablespoons of oil. Beat these ingredients, then cook the
01:15:49eggs in more oil. Some translations say fry, others say bake. When your spongy eggs are done,
01:15:55top them with black pepper and honey, then do as the Romans do and dig in.
01:16:00The idea of serving scrambled eggs with honey still has its modern-day adherence as well.
01:16:05Some experimental chefs lean into the sweeter side of such scrambles by using
01:16:09honey in combination with fruits and nuts, such as peaches, bananas, and almonds.
01:16:14In fact, a traditional Polish dish, called biskoptowy, is a kind of cross between a
01:16:20sponge cake and an omelet, and it's typically topped with a mixture of honey, cooked berries,
01:16:25and creme fraiche. Other cooks, however, go sweet and savory with their eggs. One way is to scramble
01:16:30them with honey and cheese. Goat cheese provides a tangy counterpoint to honey, where feta's mild
01:16:37saltiness makes for a slightly subtler contrast. Still others skip the cheese in their honeyed
01:16:42eggs and go for garlic instead. Louis Coffee, a cafe in Georgia — the country, not the state —
01:16:48features one of the more over-the-top scrambled egg dishes we've seen on a restaurant menu.
01:16:53Theirs is made with a five-cheese blend, plus lettuce and roasted walnuts, in addition to the
01:16:58honey. Spongy eggs with milk isn't the only honey egg recipe attributed to Apicius. He is also
01:17:05credited with a recipe for sliced, boiled eggs dressed with a sauce made from pine nuts, vinegar,
01:17:11pepper, lovage, and honey, as well as a sprinkling of fermented fish sauce.
01:17:16While Apicius may have been the first historical figure we're aware of who ate his eggs with honey,
01:17:21he wasn't the last. Albert Einstein, whose groundbreaking theory of relativity
01:17:26revolutionized physics in the early 20th century,
01:17:29is alleged to have enjoyed breakfast eggs fried in butter and honey.
01:17:33This is good, no?