Are you ready for some of the tastiest scrambled eggs you have ever had? These Asian inspired Soy Sauce and Green Onion Scrambled Eggs are melt-in-your-mouth delicious, fluffy, and extra savory from the use of a
secret not so secret ingredient- soy sauce(!)– in place of traditional salt.
And they only take five minutes to make!
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.
Here’s the recipe. Enjoy!
Soy Sauce and Green Onion Scrambled Eggs
- 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!