Scrambled eggs are one of the easiest meals to whip up which is great news for when you’re in a rush and don’t want to spend hours slaving over a stove. But while scrambled eggs are quick and easy to make, admittedly the dish can taste a little bland if you don’t jazz it up a bit.
There are various different ways to make it more exciting, like throwing in a few seasonings, pairing it with bacon, sausage or beans, and layering it on a piece of hot buttered toast. But if you want to really enhance the overall flavour of the eggs, there is one rather unusual ingredient that can do the trick – and that’s orange juice. While orange juice might seem like a strange addition to your scrambled eggs, according to cooking experts, adding a splash of the fruity liquid makes the eggs much softer and creamier.
The acidity from the orange juice helps to break down the egg proteins, which then prevents them from congealing to create a much lighter, airy texture, that’s a lot less rubbery.
It also adds a nice touch of sweetness that perfectly balances the savoury flavour of the eggs, lending the dish a slightly citrusy tang.
Cooktop Cove said: “The addition of orange juice to scrambled eggs is not just about flavour; it involves a bit of culinary science. The acidity in orange juice can help to denature the proteins in the eggs, leading to a softer and creamier texture.
“This process is similar to how lemon juice can tenderise meat. The citric acid interacts with the egg proteins, preventing them from binding too tightly and resulting in a more tender scramble.
“Orange juice adds a subtle sweetness and a hint of citrus to scrambled eggs, providing a unique flavour twist. This can be particularly appealing for those who enjoy a touch of sweetness in their savoury dishes.
“The citrus notes complement the eggs, creating a delightful contrast that elevates the overall taste experience. It’s a simple yet effective way to add complexity to a classic breakfast staple.”
Experts say only a small amount of orange juice is needed to enhance the flavour and texture of scrambled eggs, so you don’t need to overdo it.
Food Republic says a good rule of thumb is to use one teaspoon of orange juice per two to three eggs as this will provide enough citrus flavour without being too overpowering.
The food website adds: “Freshly squeezed juice is always ideal, but you can also look for high-quality store-bought orange juice brands. Check the label, and skip the ones with additives or extra sugar. It may be a little pricier, but the quality of your scramble is worth it.”