10 Easy Ways to Add Some Flair to Your Scrambled Eggs
Try putting one of these egg-citing twists on the classic dish.
The alarm goes off and I hit the snooze. Then I hit the snooze again. And again. Needless to say, I’m not a morning person. Good thing you can make eggs an interesting meal any time of day. I’m not here to settle the debate about whether scrambled eggs should be beaten with milk, cream, or water—or nothing at all, per Anthony Bourdain—or whether you should add salt and pepper before or after cooking. I just know they’re the perfect vehicle for dressing up with herbs, spices and an infinite variety of unexpected mix-ins. All it takes is a little ingenuity and your favorite ingredients.
Eat your veggies
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“Cook scrambled eggs in a skillet, add green asparagus and artichoke, then season with a little salt and a lot of black pepper.” —Jeanine V., Belgium
Looking for an easy way to get that extra serving of veggies into your day? Scrambled eggs to the rescue. With Jeanine’s suggestion or tasty recipes such as Asparagus Zucchini Frittata or Garden Fresh Omelet, even picky eaters will be asking for second helpings.
“Scramble the eggs, then stir in sautéed mushrooms, onions, spinach, chickpeas, and quinoa.” —Linda B., Van Buren, AR
Nutrient-rich quinoa makes this an extra-healthy twist. Sauté the veggies separately while you’re cooking the quinoa, then stir everything into the eggs just before they set. Here’s how to cook quinoa.
Spice ’em up
“Pickled ginger, soy sauce and wasabi are my go-to egg toppings.” —Angela S., Cape Coral, FL
I would never have thought of adding this combination to eggs, but it may just be the zip I need to get going in the morning. One whiff of wasabi and I’d be wide awake. This recipe for Curry Scramble is also on my to-try list of morning energy boosters.
“I season the eggs with spicy chili powder, garlic salt and black pepper. Then I heat canola oil, toss in the eggs, and add scallions, tomato and bell pepper. Add Crystal hot sauce once plated.” —Kam P., San Francisco, CA
Or, instead of chili powder, you could use leftover chili: Cook the eggs and top them with last night’s homemade chili, a dollop of sour cream and hot sauce. (Also sounds like a good hangover cure.)
Don’t forget about adding fresh or dried herbs such as rosemary, basil, thyme and sage to scrambled eggs. And experiment with seasonings like Old Bay or garam masala for a unique flavor twist.
“I add a heaping tablespoon of cottage cheese per egg, beat the mixture to blend it, add grated cheese and pour it all into a buttered skillet to cook until done.” —Sandra M., Lubbock, TX
Cheddar, Swiss, Colby—I don’t think there’s a cheese out there that doesn’t pair well with eggs. For a little zip, try pepper jack. For a mild and creamy taste, add Havarti. Or stir in a Mexican cheese blend and a can of chopped green chilis. Here’s what your cheese of choice says about you.
Cheese ‘n’ chives
“My favorite way to dress up scrambled eggs is to add cream cheese and some chopped chives. I always take them off the heat while a little ‘wet’ and never overstir them.” —Susan H., Naruna, TX
Susan brings up an important point. Whatever you mix with the eggs, remove them from the heat before they’re completely set. They’ll continue to cook from the heat of the pan and even onto the plate (known as carryover cooking), so unless you like your eggs the consistency of a rubber band, it’s better to undercook than overcook.
Where’s the meat?
“Scramble two eggs with onion, a splash of milk, ham, mushrooms, garlic salt and pepper. Then fry a third egg over easy and put it on top.” —Nick V., St. Louis, MO
This combo has breakfast for dinner written all over it. The pairing of ham and eggs makes this dish a protein powerhouse. And it’s right in line with the “egg on top” food trend—I just hadn’t considered putting an egg on top of an egg.
For more hearty egg dishes with meat, try Scrambled Eggs with Chorizo, Sausage, Egg and Cheddar Farmer’s Breakfast or Quick Corned Beef Hash. And don’t even get me started on bacon. (If you love bacon too, check out Taste of Home’s best bacon recipes.)
Simple & sweet
“I can’t eat scrambled eggs without maple syrup on top!” —Bonnie K., Laval, Quebec
I must admit that I have a sweet tooth, so syrup and eggs sounds like an irresistible combination. Especially if there’s a waffle and some bacon involved.
Eggs to go
“I put two eggs in a mug, add a splash of milk, salt and pepper, then scramble with a fork and microwave in 30-second increments until they’re no longer gooey. Stir in a bit of cheese and you’ve got breakfast-to-go on the way to work!” —Kristyn M, Bakersfield, CA
This might just be my new solution for eating a real breakfast during the week. Or I could make Scrambled Egg Muffins on the weekend, stash them in the freezer, and grab one on the way out the door.