Posted on 07/20/2022 10:41:58 AM PDT by mylife
Like a mother with her children, I have a hard time picking favorites when it comes to egg preparation methods. As my esteemed colleague Stephen Johnson has pointed out, cooking eggs can literally teach you how to cook. They truly give us so many gifts.
I’ve been on a bit of a scramble kick recently. I enjoy cooking scrambles because they take well to last minute tweaks and additions: You can dash and sprinkle them with a wide variety of sauces and seasonings, impulsively and without much measuring (my favorite style of cooking).
As you may know, I am a big fan of umami, and that enthusiasm been reflected in my most recent scrambles. Here are a few of the impulsive, last-minute, umami-boosting additions I’ve been playing around with.
Add onion powder for subtle savoriness On a lark, I added the last bit of onion powder from an almost empty jar, and was rewarded with deeply savory eggs, with lovely notes of toasted allium. The effect was delicious, but subtle enough to qualify as a “secret ingredient.” You, and anyone else you feed these eggs to, will notice that they taste better, but the yolk tempers the onion so it doesn’t scream “onion powder.” A pinch or two per egg is all you need (depending on how fresh your onion powder is, of course).
Add soy sauce for deep, rich saltiness Unlike onion powder, soy sauce isn’t subtle. It barges into your scramble screaming “UMAMI” and “SALT,” and honestly your eggs are the better for it. Just a splash adds dark saltiness and a touch of fermented umami that punctuates the richness of the egg. I prefer to do a low and slow scramble when soy sauce is involved; sometimes I add a little mirin for sweetness.
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How about habanero peppers and scrambled eggs? I have had sweat-producing scrambled eggs in Albuquerque, NM many times (Frontier Restaurant with green sauce), but this could beat that, especially if the scrambled eggs are the second ingredient.
“umami” is bu!!shit.
The “Savory” flavor has been know in every culture since time immemorial.
And there are nine planets, gdamnit.
thanks
;)
I just use Adobo...
has a variety of ingredients to give the eggs a lot of flavor.
I cook the eggs in butter.
But, I’ll try the different things mentioned here.
Butter, salt, black pepper, and chives.
Saute onions, garlic, tomato in olive oil....pour uncooked scrambled eggs over simmering mix... Toss and turn till cooked. Serve with buttered or dry toasted sourdough or french bread
Or saute onions,garlic, tomato, spinach in olive oil..pour eggs on top...when almost done..cover with grated extra sharp cheddar.
There’s always salame, steak, or ground steak, or real ham, or sausage one can cook with the eggs. Don’t forget the Spam!
Oregano is my go-to umami booster for eggs.
Wrong. Add this:
a little mirin
Yes.
.
After my repair surgery I will have to try that.
I go with Red Devil so I can slather it.
Try yeast extract for umami{ Vegemite, marmite)
Oh Baby!
“can I has chorizo?”
Ooooh.
Tapatio has cumin, giving a slight chorizo flavor. I like it on occasion.
Mushrooms are mega-umami.
A bit of chopped green pepper in the saute mix....
Fresh tarragon, some chopped porcini mushrooms, a little sweated onions, topped with a dollop of crème fraiche…
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