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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They always try to make their dishes fancy dancy on Masterchef by using umami
dude, fresh brook trout in bacon grease with scrambled eggs an wild chives
lord!
it sure beats whining :)
A Belgian Waffle; crispy bacon and maple syrup. Yummy.
Now I know what I am having for dinner tonight!
Ping
Ketchup for my scrambled eggs please. Also for my egg a muffins.
never on a hot dog...
Instead of milk, I use sour cream. Amazing.
At 10,000ft. Been there, done that.
sounds like a plan
I'll have to try that. I've used it in mashed potatoes to good effect.
yessir
Umami has always been a part of cooking. The Japanese just gave it new name.
That’s how my dad rolled ... but the “isolated camp site” was Mom’s kitchen before she woke up ;)
It's only food for the nourishment of our bodies. Just cook the eggs and eat them.
most of this stuff really sounds gross.
I’d try the onion powder tho as it adds nicely to many dishes.
i like a little fat free milk before stirring,worstishire sauce for flavor and especially a bit of sharp chedder cheese.
That’s solid, and how I do my eggs 50% of the time. Another option is “soft” scrambles, where you turn on medium-low heat and slowly stir until the eggs form small curds. Takes a lot more time though.
Umami Burger in L.A. I would rank right “almost” behind In N Out or top 5. What annoys me is how long they make the burgers but I know I’m getting it fresh.
I have never heard of soy paste before, but I’m intrigued! How would you say it’s different from a high quality soy sauce?
we like Texas Pete Hot sauce on them-
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