For lovers of a hearty and heavy morning meal that will keep you on the go for the rest of the day, nothing comes close to a simple, moist, milky, and buttery serving of scrambled eggs. You can't have your sausages, hash browns, and biscuits without them. Many of us like to keep our scrambled eggs simple with a dash of ketchup, salt, and pepper for flavor. For those of you who want a little bit of adventure in the morning, here is the secret ingredient you should be adding to your scrambled eggs. You've got to live a little sometimes!
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00:00Most people believe that scrambled eggs are one dish that is best in its simplest state
00:04— just eggs cooked in butter, seasoned with a little salt and pepper.
00:07Perfection, right?
00:08If you have really good eggs, you don't need anything in the eggs at all."
00:12Sure, you can always dress them up with cheese or sour cream or even mayonnaise.
00:16But with too many add-ins, you may wind up with an over-the-top omelet instead of the
00:20pristine perfection of pure scrambled eggs.
00:23For instance, there's really no need to add that splash of milk or cream when you're mixing
00:26your eggs.
00:27It's not going to make them fluffier.
00:29In fact, according to Southern Living, it just dilutes the flavor and makes them tough.
00:33And that's not the only potential problem trying to cook scrambled eggs.
00:36Even when you keep them simple, they're not necessarily the easiest thing to cook, as
00:40they are prone to drying out or going all rubbery if you don't treat them just right.
00:43There is, however, one secret ingredient that won't do anything to detract from your eggs'
00:47delightful simplicity and will, in fact, boost the flavor profile through the roof.
00:51And it's a recipe hack that has been endorsed by everyone from Real Simple Magazine to cookbook
00:55author Joy Wilson and Top Chef alums Stephanie Eisert and Shirley Chung.
00:59So what is this magical mystery ingredient?
01:02Soy sauce!
01:03Yes, soy sauce.
01:04Why?
01:05Well, soy sauce has actually long been touted as a salt substitute.
01:08One teaspoon of soy sauce provides approximately the same seasoning powder as one tablespoon
01:12of salt, yet it provides far less sodium than would the salt.
01:16According to the USDA, one teaspoon of soy sauce has 291 milligrams, while one teaspoon
01:20of table salt has 2,360 milligrams.
01:24Don Pringle, who served as executive chef at the Camano Island, Washington restaurant
01:27René Zan Camano, told Chinatown Connection that soy sauce was the secret ingredient he
01:31used on his roasted meats and in many of his sauces and marinades in place of salt.
01:36Many contestants in national barbecue competitions also use the salty seasoning in their sauces
01:40and marinades.
01:41Barbara Tropp, former chef-slash-owner at San Francisco's China Moon Café and another
01:46fan of using soy sauce in place of salt, advised Chinatown Connection that not all soy sauces
01:50are created equal.
01:51She highly recommends brood sauces, which include the popular Kikkoman brand, as their
01:56color, flavor, and aroma come from the fermentation process.
01:59Synthetic soy sauces, which may include some bargain brands as well as the kind of soy
02:02sauce that comes in plastic, single-serve packets, gets its color and flavor from hydrolyzed
02:07vegetable protein and corn syrup and may have a somewhat harsh flavor.
02:10Soy sauce also comes in different varieties, including lighter Japanese varieties and darker
02:14Chinese ones.
02:16The latter will add more of an earthy flavor and perhaps aren't the best choice for a delicate
02:19dish like eggs, being better suited to heartier dishes like stew.
02:23Black soy sauce should definitely be avoided when subtle flavoring is called for, as it's
02:27made with molasses and has a very strong taste.
02:30For a salty taste with very little added sodium, Tropp recommends Kikkoman Light, a reduced
02:34sodium soy sauce.
02:35But won't using soy sauce in your scrambled eggs make them taste like they should be in
02:38a stir-fry?
02:39Nope.
02:40While Real Simple has previously expressed the sentiment that scrambled eggs need little
02:43more than butter, salt, and pepper, and maybe a little grated cheddar if you absolutely
02:48must gild the lily, they urge home cooks to try substituting soy sauce for salt, as
02:52it allows the seasoning to be more evenly dispersed prior to cooking.
02:55Salt, it seems, can sink to the bottom or even clump up, whereas soy sauce just dissolves
03:00right into those whisked-up eggs.
03:01Sadly, there doesn't seem to be many readily available liquid substitutes for black pepper,
03:06which would also be prone to clumping or sinking.
03:08But you could always try whisking in a splash of hot sauce instead.
03:12And here's some good news for the gluten intolerant.
03:14You can always substitute the entirely wheat-free tamari-style soy sauce.
03:17It's a bit thicker and less salty than regular soy sauce, so you may need to use a bit more.
03:22And its slightly more intense flavor may be more noticeable in your eggs.
03:26But it still makes a decent, clump-free, unsinkable scrambled egg seasoner.
03:30In fact, it's so exciting, you might just completely lose control.
03:33I'm excited about scrambled eggs, but right now I'm f-----g f-----g myself."