Scrambled eggs are one dish that is best in its simplest state — just eggs, cooked in butter, seasoned with a little salt and pepper. Sure, you can always dress them up with cheese or sour cream or even mayonnaise, but with too many add-ins, you may wind up with an over-the-top omelet instead of the pristine perfection of pure scrambled eggs.
Speaking of add-ins, did you know there's really no need to add that splash of milk or cream when you're mixing your eggs? It's not going to make them fluffier — it just dilutes the flavor and makes them tough (via Southern Living). Oops. While scrambled eggs may be simple, they aren't necessarily the easiest thing to cook, as they are prone to drying out or going all rubbery if you don't treat them just right.
There is, however, one secret ingredient that won't do anything to detract from your eggs' delightful simplicity — in fact, this recipe hack comes from Real Simple, the lifestyle publication dedicated to keeping things, well, real. And simple. Though they're not claiming credit — this scrambled egg secret has also been endorsed by cookbook author Joy Wilson and Top Chef alums Stephanie Izard and Shirley Chung. The mystery ingredient? Soy sauce.
Won't soy sauce make your scrambled eggs taste like they should be in a stir-fry? No, not at all. While Real Simple has previously expressed the sentiment that scrambled eggs need little more than butter, salt, and pepper (and maybe a little grated cheddar, if you absolutely must gild the lily), they urge readers to try substituting soy sauce for salt as it allows the seasoning to be more evenly dispersed prior to cooking. Salt, it seems, can sink to the bottom or even clump up, whereas soy sauce just dissolves right into those whisked-up eggs.
Sadly, there don't seem to be many readily-available liquid substitutes for black pepper, which would also be prone to clumping or sinking, but you could always try whisking in a splash of hot sauce instead. And here's some good news for the gluten-free: Tamari can be substituted for soy sauce as a clump-free, unsinkable scrambled egg seasoner, too. You can't beat that with a whisk!