Scrambled eggs may be a breakfast staple, but chefs say there’s one simple ingredient that can instantly elevate them from ordinary to exceptional. While most home cooks stick to salt, pepper, and maybe a splash of milk or cheese, professional chefs are turning to smoked paprika as a game-changing flavour enhancer for eggs.
With its deep red colour and earthy, slightly sweet smokiness, smoked paprika adds warmth and complexity, and best of all, it requires no special technique or prep. Renowned Spanish-American chef José Andrés is one of the ingredient’s biggest advocates.
“It’s an easy way to give your food a little Spanish soul,” he told culinary journalists during a food festival in Barcelona. “Even something as simple as scrambled eggs can be transformed with just a pinch.”
Smoked paprika, or pimenton, is made from peppers that have been dried and smoked over oak fires before being ground into a fine powder. The result is a spice that’s robust, aromatic, and incredibly versatile.
It’s commonly used in Spanish dishes like chorizo and paella, but chefs are now using it in everything from meat rubs to roasted vegetables, and, increasingly, eggs.
To incorporate it into scrambled eggs, chefs recommend whisking a small amount, about 1/4 teaspoon per two eggs, directly into the raw egg mixture before cooking.
Others suggest sautéing it in a bit of butter or olive oil to “bloom” the spice, unlocking its full flavour, before pouring in the eggs.
The smoky note of the paprika enhances the richness of the eggs and adds a subtle depth that balances beautifully with fresh herbs, cheese, or even a dollop of creme fraiche.
For those who enjoy a little heat, hot smoked paprika is also available, offering an extra kick.
The best part is how easy it is, you don’t need to be a trained chef to make eggs taste like they came from a restaurant kitchen.
Whether you’re upgrading your weekday breakfast or looking for a simple brunch enhancement, smoked paprika is the one-ingredient trick that’s quietly transforming scrambled eggs.