People have their share of idiosyncrasies when it comes to how they like their eggs. Scrambled. Over-easy. Poached. Hard boiled. And then comes the added punch.
Ketchup please! Only with cheddar! Hold the salt and pepper! With soy sauce! Sriracha, yes! Wait. Did you say soy sauce? Mm hmm. This salty condiment is a favorite among some egg-eaters and is converting some into new fans. What’s the reason?
Your ramen is yummy with soy sauce. And sure, your fried rice might come with scrambled egg and a splash of soy sauce too, but have you ever thought of adding it to your breakfast cache? A simple pan of scrambled eggs can stay simple with salt and pepper, or you can try to flavor them up with some umami.
What’s that? Umami is often called the “the fifth taste”, and livens up the taste buds with an intense, savory sensation. The Japanese word describes a flavor imparted by the amino acid glutamate, whose intense, natural taste makes food dance on the tongue and leaves you wanting more. Think beef, tomato, mushrooms, seafood, or anything fermented – like soy sauce.
In many Asian countries, people eat their scrambled eggs flavored with soy sauce. The sauce is whisked into the egg batter before it hits the pan, and after the eggs cook, they have a light brown hue to them. Adding scallion or onion also adds another pop of taste to recipes.
According to food enthusiasts and chefs, mixing soy sauce into your scrambled egg batter is the move. It helps with evenly spreading out the salty taste, as well as averting the clumps of salt grains that come with seasoning eggs after they’re cooked.
How does it taste? Good. You can choose what type of soy sauce you’d prefer. There’s dark, there’s light, there’s the gluten-free tamari, and there are also a couple of sweeter versions like shiro or saishikomi. Figure it out!
If you’d like to try soy sauce on something other than scrambled eggs or an omelet, then you must go the route of shoyu tamago – a.k.a. soy sauce egg. Eggs are hard boiled and then soaked in soy sauce anywhere from a couple of hours to overnight. Once the shells are penetrated with the sauce, the result is a savory, brownish, firm egg white with that umami kick we mentioned.
But back to the scrambled version. For a strong shot of umami in your scrambled eggs, add a few teaspoons of your favorite soy sauce to beaten eggs. Scramble them as usual. If you’re concerned about the sodium content, use less. Season with pepper or your usual faves, but remember to skip the salt.
If you’re feeling really adventurous, try making your next omelet or frittata with soy sauce in the mix. As far as your soy-sauced scrambled eggs are concerned, you can still feel free to add in your ketchup, cheese, or sriracha as usual.
Are you already putting soy sauce in your eggs? What’s your favorite way to prepare scrambled eggs?