There’s not much better than digging into a plate of fluffy scrambled eggs on a lazy Sunday morning, especially when paired with crisp slices of buttered toast. However, sometimes, no matter how much salt or pepper you add, the eggs still fall flat and lack that little something extra to make them truly mouthwatering. Thankfully, there is one unusual ingredient that could make all the difference and take the dish to the next level. Though it may take you by surprise
An expert from the food and recipe website Mashed has revealed the “secret ingredient” to transform your scrambled eggs, and it’s probably already sitting on a shelf in your kitchen. While it may sound like an odd pairing at first, swapping out your usual pinch of salt for a splash of soy sauce can take your eggs from ordinary to outstanding.
Because it dissolves smoothly into the eggs, soy sauce not only seasons them evenly but also adds a rich umami depth that plain salt simply can’t match.
Cookbook author Joy Wilson and even former Top Chef contestants Stephanie Izard and Shirley Chung have backed this lesser known trick.
According to Maria Scinto, writing for Mashed, soy sauce also has a surprising nutritional benefit. Though it tastes salty, it typically contains less sodium than an equivalent amount of salt.
One teaspoon of soy sauce offers roughly the same flavour punch as a tablespoon of salt, while delivering significantly less sodium. Avoid darker or sweetened versions, such as black soy sauce, which are too bold for the subtlety of scrambled eggs.
For those watching their salt intake, a reduced-sodium soy sauce or even a gluten-free option like Tamari can work just as well.
Not only can soy sauce help with flavour, but it can also boost the texture of the scrambled eggs. Soy sauce is a liquid, so when you mix it into your eggs before cooking, it adds a bit of extra moisture.
This can help prevent the eggs from drying out, especially if you cook them gently over low heat.
Food blogger Shawanda from Eat.Drink.Frolic is also a fan of this secret addition. While she admits that soy sauce slightly dulls the eggs’ vibrant yellow hue, she swears by the taste.
She wrote: “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.”