There’s nothing quite like tucking into a plate of soft, fluffy scrambled eggs on a leisurely morning, perfectly complemented by crispy, buttered toast. Yet sometimes, even with a good dash of salt and pepper, the eggs can seem to lack that special touch.
Luckily, an unexpected ingredient has been touted as the game-changer for elevating your scrambled eggs to new heights. A culinary whizz from the foodie site Mashed has let slip a “secret ingredient” that could revolutionise your breakfast, and chances are it’s already in your cupboard. It might strike you as a peculiar choice, but instead of reaching for the salt shaker, consider adding a drizzle of soy sauce.
Soy sauce may not be your go-to egg seasoning, but it melds seamlessly with the eggs, imparting a deep, savoury umami taste that eclipses the flavour of mere salt.
Culinary authors Joy Wilson and Top Chef stars Stephanie Izard and Shirley Chung have all endorsed this ingenious hack.
Mashed writer Maria Scinto points out that soy sauce isn’t just about taste; it has a health perk too. Despite its salty flavour, it usually packs less sodium than the same quantity of table salt.
Indeed, a single teaspoon of soy sauce can provide the flavour punch of a whole tablespoon of salt, but with considerably less sodium content.
For those monitoring their sodium consumption, choose reduced-salt soy sauce or a wheat-free option such as Tamari.
Simply ensure you steer clear of deeper or sweetened variants like black soy sauce, as their intense flavours might overwhelm the subtle nature of scrambled eggs. Soy sauce doesn’t just boost flavour – it also elevates the consistency of scrambled eggs
Incorporating a dash before cooking adds additional liquid, which prevents the eggs from becoming dry – particularly when prepared slowly over gentle heat.
Food enthusiast Shawanda from Eat.Drink.Frolic champions this lesser-known trick. Whilst she acknowledges that soy sauce can somewhat dull the eggs’ vibrant golden hue, she remains adamant about the superior taste.
She penned: “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.”
