Happy Egg • How to make Lemon Scrambled Eggs (2024)

FAQs

How to make lemon scrambled eggs? ›

How To Make Lemon Juice Scrambled Eggs. I followed Jackson's suggestion and whipped together six eggs, 1/2 teaspoon of lemon juice, and a pinch of salt and pepper in a bowl. Once combined, I set the egg mixture aside and heated three tablespoons of olive oil in a skillet over medium heat.

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.

Add a little lemon juice before—or after—cooking.

A wee bit of acid encourages the egg's proteins to hook up and be creamy and tender. You don't need much juice—just about ½ teaspoon per 2 to 3 eggs. You can also add a touch of lemon juice just before serving.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Add Moisture and Mix

Adding approximately 1 tablespoon of liquid per egg—milk or cream are delicious, but water works, too—will help create steam and keep the scrambled eggs moist.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets.

“Whipping the eggs beforehand with some acid such as lemon juice can create a stiffer structure that holds air bubbles,” Jackson says. Add a few squeezes of lemon just before you slide your eggs into a pan, and presto—the acidity acts as a catalyst that creates and supports that perfect, airy puff.

It's better to use one or the other, depending on your recipe. Lemon juice can denature the proteins in eggs, altering their texture and potentially causing a curdled or uneven appearance. If using lemon in egg-based recipes, it should be done cautiously and in proper proportions.

It's better to use one or the other, depending on your recipe. Lemon juice can denature the proteins in eggs, altering their texture and potentially causing a curdled or uneven appearance. If using lemon in egg-based recipes, it should be done cautiously and in proper proportions.

Will lemon juice curdle eggs? ›

However, it's important to be mindful of the amount of juice you use since eggs tend to curdle with excessive acid. You could also end up with a runny dish from adding too much liquid. For the right balance, whip two or three eggs with ½ teaspoon of lemon juice.

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

The eggs that were soaked in vinegar and lemon juice had the shells completely dissolved and had absorbed liquid through the egg membrane which increased the egg's size and weight. The egg soaked in apple juice had a softened shell that was stained brown.