The soy sauce, paired with the green onions, gives these scrambled eggs a taste of umami: that super savory/salty flavor present in many Asian dishes.
This is not to be confused with unagi which, as we all know from watching Friends, is both the state of mind in Karate that Ross exemplifies so well, and the Japanese word for freshwater eel :-)
Lately I’ve been realizing that almost anything you would normally season with salt and pepper, you can season with soy sauce and pepper for an extra savory and deep, delicious flavor. I tried it first with Pan-Seared Soy Sauce and Black Pepper Tofu, and thought- why not use it in scrambled eggs, too? Eggs in fried rice or egg drop soup are flavored with soy sauce, so why not plain ol’ scrambled eggs?
Turns out, making scrambled eggs with soy sauce (or Shoyu Scrambled Eggs) is a common practice amongst people of Asian descent. In fact, many people who grew up in Japanese households thought this was the only way to eat scrambled eggs until they came across the plain version with salt and pepper and no onions and thought, what IS this?
When I was young, my mom used to make scrambled eggs with feta cheese in them. Greek style. Delicious. I had a similar situation when I was young and went to a friend’s house where I was served scrambled eggs. I thought- WHAT IS THIS? Where is the feta cheese? They are doing it wrong.
Don’t tell the Greeks (or my mom)– I think the Japanese soy sauce version is just a little better than the feta cheese version.
The point is: scrambled eggs is a delicious, delicious dish that comes up all over the world in slight variations. I’d love to hear your favorite way to eat scrambled eggs- leave it in the comments below!
Here are some tricks to making the PERFECT, melt-in-your mouth, not dry/overcooked scrambled eggs every time:
- Use a nonstick skillet
and stir the eggs with a wooden spoon (metal can damage the nonstick surface and plastic may contain chemicals that can seep into your food when it’s heated or even melt). A well seasoned cast iron skillet can also work, but in this case, I prefer non-stick (and you know how much I love my cast iron skillet!). - Stop cooking the eggs BEFORE they are all the way cooked. When most of the eggs have solidified and there is still a little bit of runny eggs, remove them from the pan and add to the plate. The heat of the eggs will finish cooking them by the time they are eaten, ensuring that they are not overcooked.
- Milk or cream- don’t use it. I’ve made scrambled eggs both ways (depending on whether or not I have milk in my fridge). But the basic consensus is that milk thins out the eggs, making them easier to overcook and diluting the flavor.
and stir the eggs with a 
(metal can damage the nonstick surface and plastic may contain chemicals that can seep into your food when it’s heated or 
can also work, but in this case, I prefer non-stick (and you know how much I love my cast iron skillet!).Other quick and easy egg recipes
- Olive Oil Scrambled Eggs with Feta and Tomatoes
- Tortilla Egg Wraps with Mushrooms and Olives
- 5-Minute Microwave Quiche in a Mug
- Summer Vegetable Frittata
- Greek Yogurt Egg Salad with Dill and Lemon
Soy Sauce and Green Onion Scrambled Eggs
These soy sauce and green onion scrambled eggs are melt-in-your-mouth delicious and take only 5 minutes to make! The perfect low carb, high protein breakfast to get you going for the day.
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Servings: 2 servings
Calories: 195kcal
Ingredients
- 4 eggs
- 2 teaspoons soy sauce or more, depending on how salty you like things
- black pepper to taste
- 2 green onions finely chopped (reserve some for garnish)
- 1 tablespoon extra-virgin olive oil or butter, or canola oil
Instructions
- Beat all ingredients except for olive oil in a small bowl with a fork for 30 seconds to a minute (until the eggs have broken up)
- Heat the olive oil in a non-stick skillet on medium-high heat.
- Add the egg mixture to the skillet.
- Stir constantly with a wooden spoon (don't use metal in a non-stick pan!), until eggs begin to congeal (about 2 minutes).
- Keep stirring until eggs are ALMOST all the way cooked. Immediately transfer to a plate.
- Garnish with remaining green onions and enjoy!
Notes
- In order to avoid over-cooking the eggs, which will make them dry, stop cooking them before they are completely done. The heat from the eggs will continue to cook them on the plate, which will leave you will perfectly cooked, melt-in-your mouth scrambled eggs every time!
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Calories: 195kcal | Carbohydrates: 2g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 462mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
My Fitness Pal Recipe Nutrition Calculator
Tried this recipe?Mention @BowlofDelicious or tag #BowlofDelicious!
Carla @ Foodie Digital
Made these eggs for lunch when we ran out of salt in the house (how is that even possible?) GREAT umami flavor and delicious topped with loads of sliced green onion and red chilli flakes. I’ll make these again when I want an asian inspired egg dish for a simple lunch.
Elizabeth Lindemann
So glad you liked it! And wow – running out of salt?! I’ve never heard of such a thing (and the 12 different kinds of salt in my pantry agree 😂)
Doris
I must try with soya sauce I always add old chedder cheese to my scrambled eggs
Elizabeth Lindemann
It’s really tasty! Let me know how it comes out for you :-)
Aaron
Way, I mean way, too much soy sauce. I’d do a third next time. Good otherwise.
Elizabeth
Ahhh I meant to change the amount of soy sauce to teaspoons instead of tablespoons a while ago and it fell off my radar! Thanks so much for bringing this to my attention. I changed the recipe :-)
YEYE
I’m wondering if you meant 2 tsp of soy sauce, not tablespoons….because tablespoons equals brown scrambled eggs
Elizabeth
Oh gosh, this was so long ago, I honestly don’t remember, and I’ve made mistakes before. BUT, other people have made this and left reviews based on the tablespoons, so I’m thinking this is the right amount! By any chance did you use dark soy sauce? Maybe that made them more brown. I’m going to try this recipe again soon and test the amounts just to make sure and I’ll let you know when I do! :-)
Debra
Just made these because I have a cold and wanted flavor. Sooo yummy!
Thank you so much for the delicousness!!
Elizabeth
So happy you liked it!
Sara
These are amazing. I’m always looking for new ways to make eggs!!! I eat eggs for breakfast and lunch or dinner!!! I’m obsessed!!! LOL. I just was wondering what that delicious bread is!!! Wow! It looks amazing and I love when my toast has seeds!! Thanks again!!!
Elizabeth
Hi Sara! So glad you like the recipe! :-) The bread is called “seedilicious” (I think…) and it’s from HEB, a grocery store in Texas. If I’m not mistaken, Whole Foods has a similar bread named something along the same lines. You might want to try there!
Lisa
Oh yeah! Yum! I love soy sauce in scrambled eggs. I thought it was just a weird thing I did. Next time try putting a little mayo on that toast too – the combination of scrambled eggs & soy sauce & mayo is so yummy!
Elizabeth
That sounds AMAZING! Try this too: mix together soy sauce and mayo and dip steamed (but not mushy) broccoli in it. Weird sounding, but awesome. My old roommate taught me that trick!
Lisa
Oh I’ve done that! Soooo good! I also love that combo as a dip or topping for veggie patties.
Thalia @ butter and brioche
I often make scrambled eggs and must try this recipe out next time. Interesting Asian twist!