As a perpetual rusher to leave the house, scrambled eggs have remained my trusty choice for a swift, nutritious breakfast for as far back as I can recall. They were, in fact, the initial dish I ever grasped the art of preparing! With a constant supply of eggs residing in my fridge and a frying pan ready to be plucked from its spot on the shelf, I’ve come to realize it’s high time to inject a touch of novelty and unveil a fresh ingredient to my dependable meal. Despite my longstanding loyalty to a basic blend of salt and pepper, the moment I stumbled upon Alex Guarnaschelli’s ingenious one-ingredient enhancement for superior scrambled eggs, I knew I had to give it a shot.
By simply incorporating a dash of soy sauce, Guarnaschelli has unveiled to me and my scrambled eggs an entirely new realm of taste!
How to Prepare Alex Guarnaschelli’s Soy Sauce Scrambled Eggs
Incorporating Guarnaschelli’s trick is merely a slight adjustment to your routine scrambled egg preparation. Crack open four eggs into a bowl, mix in two teaspoons of kosher salt, half a teaspoon of pepper, two teaspoons of low-sodium soy sauce, and a tablespoon of water. A friendly reminder: Opt for kosher salt over table salt. I learned the hard way that kosher salt imparts a milder saltiness compared to table salt!
After whisking the components together, heat up butter in your skillet over high heat. Once the butter has liquefied and coated the pan, turn down the heat to low before pouring in the egg mixture. Utilizing a spatula, keep the eggs moving for about a minute before allowing them to rest for 15 to 30 seconds and then stirring once more. After a few additional minutes of stirring, cease cooking when the eggs have set but still retain a moist appearance.
The Verdict
Though the notion of incorporating soy sauce into my eggs never crossed my mind, this enhancement turned out to be a triumph! The umami essence harmonizes splendidly with the buttery, subtly sweet essence of the scramble, yielding a impeccably well-balanced bite. To enhance the recipe next time around, I’ll swap a good portion of the salt for more soy sauce, and I’ll adorn the eggs with sliced scallions to complement the soy sauce’s essence.
The delightful enhancement shouldn’t have been a surprise, as Japanese cuisine often integrates soy sauce into numerous egg concoctions. For instance, shoyu tamago, the soft-boiled eggs frequently adorning ramen noodles, derive their golden-brown tint from a soak in soy sauce.
When you prepare breakfast next, follow Guarnaschelli’s lead and rummage through your pantry for soy sauce to infuse a sweet, briny flavor that elevates your scrambled eggs. Your taste buds will undoubtedly express their gratitude!
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