I fry my eggs and steam the top with a dash of soy, serve with chili garlic and a good crust of toast
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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I fry my eggs and steam the top with a dash of soy, serve with chili garlic and a good crust of toast
Great post, as usual.
I told my son at age 5 son, if you can master the egg you will never be hungery or sad...
can I has chorizo?
Garlic powder is my fav..........................
I put chicken consumme powder in everything. Works great in scrambled eggs.
Some pancake syrup blended in with the eggs, soft scramble, then top with powered sugar and a bit more syrup ... it’s French Toast without the toast.
Use soy paste not soy sauce, more flavor less salt. Sprinkle Smokehouse Maple flavoring over the cooking eggs. Add a diced jalapeno.
interesting
laws yes!
And for great flavor with less heat than the regular...
A better title would be “How to F*** Up Scrambled Eggs”.
Cowboy scrambled eggs:
https://www.youtube.com/watch?v=KhL9c3v4bG4&t=313s
Eat eggs with ham or steak
And never add salt to scrambled eggs until they are done.
want the liquid to steam the egg tops
M-O-O-N that spells laws.
with a pound of bacon you can never go wrong
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