You may think you have mastered the art of making scrambled eggs , but there is one suprising ingredient that could make all the difference. The idea of putting orange juice into your breakfast eggs may seem pretty crazy at first, but many say it adds in that extra touch of sweetness and creaminess that can add a more flavourful and balance taste to this classic. Georgia Lynn from recipe blog, Cooktop Cove, says adding orange juice will lead to a ‘softer and creamier’ texture.
According to the expert, the acidity from the orange juice will help break down the egg proteins, much like how lemon juice makes meat more tender and denatures the proteins in the meat. The acidity will prevent the proteins from tightening too much as they cook, creating a softer, creamier texture in the finished eggs.
Adding orange juice, will not only enhance the texture of scrambled eggs, but adding a splash will also give it that refreshing and sweet flavour, making the dish more interesting and complex without being overpowering.
Acidic ingredients like vinegar, lemon juice, and orange juice are often used to brighten and balance flavours.
A dash of orange juice to the mixture will add that lightness and balancing contrast that perfectly complements the dish.
Just make sure you add enough salt and don’t put more than a splash of orange juice, so that there is the right mix of both savoury and sweet.
The juice will also add a touch of vitamin C and other antioxidants like flavonoids and carotenoids to your breakfast as an easy way to enhance the nutritional value while adding flavour.
If you’re after a bit more zing, some people opt for lemon juice instead of orange juice adding a sharper, more sour accent to the scrambled eggs.
For a subtler citrus note, you can simply add a bit of orange or lemon zest to the egg mixture, which brings brightness without altering the texture.