As someone who is constantly rushing out the door, scrambled eggs have been my go-to for a quick, healthy breakfast for as long as I can remember. In fact, they were the first meal I ever learned to cook!
With a carton of eggs always sitting in my refrigerator and a frying pan waiting to be plucked off the shelf, I’ve decided it’s about time I mix it up a bit and introduce a new ingredient to my go-to dish. While I’ve always been a simple salt-and-pepper girl, when I first saw Alex Guarnaschelli’s 1-ingredient upgrade for better scrambled eggs, I had to give it a try.
With a small splash of soy sauce, Guarnaschelli has introduced me and my scrambled eggs to a whole new world of flavor!
How to Make Alex Guarnaschelli’s Soy Sauce Scrambled Eggs
Working in Guarnaschelli’s hack is just a minor tweak to your normal scrambled egg routine. Crack four eggs into a bowl, add two teaspoons of kosher salt, half a teaspoon of pepper, two teaspoons of low-sodium soy sauce, and a tablespoon of water. Pro tip: Avoid using table salt instead of kosher salt. I learned the hard way that kosher salt is a lot less salty-tasting than table salt!
Once the ingredients are whisked together, heat butter in your skillet over high heat. After the butter has melted and coated the pan, set the dial to low heat before pouring in your egg mixture. Using a spatula, keep the eggs moving for about a minute, then let them sit for 15 to 30 seconds before stirring again. After a few more minutes of stirring, stop cooking when the eggs have firmed up but still appear moist.
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The Verdict
While I never would’ve thought to add soy sauce to my eggs, this upgrade was a hit! The umami flavor pairs spectacularly with the buttery, subtly sweet taste of the scramble, creating a perfectly well-balanced bite. To make the recipe even better next time I make it, I will trade most of the salt for more soy sauce, and I’ll garnish the eggs with sliced scallions to complement the soy sauce’s flavor.
This delicious upgrade shouldn’t have been a shock, since Japanese cooking incorporates soy sauce into many egg dishes. For example, shoyu tamago, the soft-boiled eggs often seen on top of ramen noodles, get their golden-brown hue from being marinated in soy sauce.
Next time you cook breakfast, follow Guarnaschelli’s lead and check your cupboards for soy sauce to add a sweet, briny flavor that elevates your scrambled eggs. Your tastebuds will thank you!
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