There’s nothing quite like a plate of soft, fluffy scrambled eggs for your breakfast on a lazy morning, especially when paired with crispy slices of buttered toast
Scrambled egg experts, it’s time to elevate your breakfast game with a simple yet transformative twist that’s likely lurking in your kitchen cupboard. Even when you’ve seasoned them to perfection, scrambled eggs can sometimes lack that special zing – but fear not, as a food guru from Mashed has spilled the beans on an unexpected “secret ingredient” that could revolutionise your morning plate.
Forget the salt shaker and reach for the soy sauce. This unconventional choice might raise eyebrows, but it seamlessly melds into your eggs, infusing them with a deep, savoury umami kick that leaves plain old salt in the dust.
Culinary stars like cookbook author Joy Wilson and Top Chef veterans Stephanie Izard and Shirley Chung are all fans of this nifty hack. Mashed writer Maria Scinto points out another perk of opting for soy sauce: it’s a healthier alternative. In other similar news, Gordon Ramsay named his two secret ingredients for the perfect scrambled egg.
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Despite its salty taste, soy sauce actually packs less sodium than table salt. Just a teaspoon of this potent condiment can match the flavour punch of a whole tablespoon of salt, slashing the sodium content without skimping on taste, reports the Daily Record.
For anyone watching their sodium levels, go for a low-salt soy sauce or a wheat-free option such as Tamari. Just steer clear of the richer or sweetened types like black soy sauce, as their intense flavours could completely overwhelm the subtle taste of your scrambled eggs.
Beyond boosting flavour, soy sauce actually works wonders for the consistency of scrambled eggs too. However, soy sauce is quite strong in its flavour; therefore, start by pouring a small amount and add more to taste. A quick dash before you start cooking adds vital moisture, preventing your eggs from turning rubbery – particularly when you’re cooking them slowly on a gentle heat.
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Food enthusiast Shawanda from Eat.Drink.Frolic is another convert to this little-known trick. Whilst she acknowledges that soy sauce does dull the eggs’ vibrant golden hue somewhat, she’s adamant about the incredible flavour it delivers.
She explained: “The eggs are bright and beautiful with their yellow colour then you add in this dark soy sauce, it makes the eggs look… interesting but they taste so good! I served these eggs on top of toast and it made for a pretty decent breakfast.” And voila – you’ve just made a delicious scrambled egg using a simple kitchen ingredient.
