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Scrambled eggs are equal parts simple and comforting, which is why they’re a staple just about any time of day. While enjoying them plain and simple is sometimes all you need, other times it’s fun to shake things up a bit. These little upgrades jazz up the homey classic just enough to make your scrambled eggs feel a little more special.
1. Add a splash of soy sauce.
You usually season you scrambled eggs with salt, right? Next time, try soy sauce instead. It provides the seasoning your eggs need and boosts their savory flavor. Add a splash as you’re whisking the eggs — and skip the salt altogether.
Ricotta, sour cream, crème fraîche, and even yogurt work wonders in scrambled eggs by adding richness and tang. While you can whisk a spoonful into the eggs before scrambling them, my preferred method is to fold in a big dollop right after I take the scrambled eggs off the stove. While most of it will melt right in, you’ll be left with a few creamy streaks that make each bite a little different.
3. Stir in corn.
Reach for that bag of frozen corn from the back of your freezer or grab the fresh stuff when it comes into season. It may seem like an odd combination, but corn lends a pop of sweetness and texture to each bite of scrambled eggs. Frozen corn can be added directly into the skillet of eggs and will defrost quickly from the heat of the pan. Fresh kernels benefit from a quick sauté first, and then you can add the eggs to the same pan.
If you have a jar of pesto in your fridge (or a homemade batch tucked away in your freezer), it’s begging to be added to scrambled eggs. Fold in a spoonful right when you take the eggs off the stove and it will lend some herby, cheesy flavor that will set your breakfast apart.
4. Add a pinch of cornstarch.
This brilliant tip comes from Food52, who sourced it from the food blog Lady & Pups. For every egg you whisk, add about 1/2 teaspoon cornstarch to the bowl. The thickening agent makes your scrambled eggs extra creamy. As a bonus, the addition of cornstarch means you don’t need to be so careful with the eggs. They’ll be custardy even if you cook them a tad too long over high heat.
Think twice about putting milk in your scrambled eggs — this is one of the biggest mistakes that anyone can make with this dish, and many people don't even know that it is a mistake.
Think twice about putting milk in your scrambled eggs — this is one of the biggest mistakes that anyone can make with this dish, and many people don't even know that it is a mistake.
Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.
Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.
Not only does milk effectively water down everything you want in a good plate of scrambled eggs, but it also makes them easier to burn. The reason, as explained by HuffPost, is that the thinner the scrambled egg mixture is, the faster it'll overcook.
By whisking them immediately before cooking you can trap more air which makes the scramble fluffy and light. Avoid overcooking – the key to this is turning off the heat just before you think the eggs are cooked, i.e. when they look wet but not runny.
Start over medium heat to melt the butter until foamy, then once you add in the eggs, reduce the heat to medium-low. If your pan is too hot, the eggs cook too fast, can brown, and dry out. But if the heat is too low, nothing's going to happen! Gently and slow is the way to beautiful curds.
Our scrambled eggs are made with liquid eggs that are cooked fresh on our grill with real butter. Folded Eggs: Our folded eggs, like the ones on a Bacon, Egg & Cheese Biscuit, are made with liquid eggs that are pre-cooked and folded before being flash frozen by our suppliers.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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