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Miscellaneous See other Miscellaneous Articles Title: Add This Secret Ingredient for Extra Fluffy Scrambled Eggs (It’s Not Milk!) Add This Secret Ingredient for Extra Fluffy Scrambled Eggs (It’s Not Milk!) 20:35 11 october 2017 Source: Reader's Digest Add Excitement to Your Scrambled Eggs with One Clever Ingredient When it comes to quick, protein-heavy breakfasts, options can be slim. If you’re not in the mood for a chalky bar or shake, scrambled eggs are high on the list. But day after day, the same mountain of jiggly scrambled eggs can get more than a little boring. Enter miso, an umami-heavy paste made from fermented soybeans. You’re probably most familiar with the seasoning in the cloudy soup from your favorite Japanese restaurant, but miso can do so much more. A spoonful of white miso whipped into scrambled eggs gives the eggs new life—adding delightfully earthy, savory undertones to an otherwise bland pile of eggs. © marcin jucha/Shutterstock Scrambled eggs seem like such a basic breakfast recipe, but it’s surprisingly easy to get them wrong. Leave them in too long or use the wrong heat, and suddenly the restaurant-quality dish you had in mind has turned into a disappointing pile of dry, rubbery eggs. Scrambling eggs without any extra liquid can turn out fine if you do it right. Preheat your pan on medium, whisk your eggs before adding them, and then stir frequently once they’re in the pan. But adding a little something extra can give your eggs an ultra-silky texture—along with these tricks for making the perfect eggs. Add Excitement to Your Scrambled Eggs with One Clever Ingredient When it comes to quick, protein-heavy breakfasts, options can be slim. If you’re not in the mood for a chalky bar or shake, scrambled eggs are high on the list. But day after day, the same mountain of jiggly scrambled eggs can get more than a little boring. Enter miso, an umami-heavy paste made from fermented soybeans. You’re probably most familiar with the seasoning in the cloudy soup from your favorite Japanese restaurant, but miso can do so much more. A spoonful of white miso whipped into scrambled eggs gives the eggs new life—adding delightfully earthy, savory undertones to an otherwise bland pile of eggs. You’ve probably grown up adding milk to your scrambled eggs before cooking. To be fair, whole milk can add creaminess and nice color to your breakfast, found a Rodale’s Organic Life test comparing plain scrambled eggs with four different add-ins. But a different ingredient can do an even better job of stepping up your breakfast game. (No matter what you add, use a celebrity chef’s tips for making the best scrambled eggs.) Poster Comment: I never thought of using sour cream in scrambled eggs. Sounds great. Post Comment Private Reply Ignore Thread Top • Page Up • Full Thread • Page Down • Bottom/Latest Begin Trace Mode for Comment # 4.
#1. To: BTP Holdings (#0)
Check the salt content.
Sodium in egg as food 319mg About 13.0% of recommended daily amount Type Scrambled Serving size 1 cup
I was referring to the Miso not the egg.
#5. To: Horse (#4)
I did not see Miso in the recipe. ;)
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