The RoboSheep Bleat

ericaaaaa:

Soy Sauce Scrambled Eggs

We were lazily hanging out in the kitchen, drinking coffee and making breakfast on the last day of the year. As great as blueberry pancakes are, I wanted some protein so I offered to scramble some eggs.

How do you like your eggs? I asked my friends. I was wondering about preferences in doneness (I like mine soft, not dry and rubbery like most restaurants make them) so I was taken aback a bit when Ken said, Oh man, no one’s ever asked me that. With soy sauce. On a bed of rice.

With soy sauce?

Yeah, you put it in before you cook it.

So, with Ken’s help, I poured soy sauce into my bowl of eggs and scrambled them as usual. The result? Subtly salty and delicious. We didn’t eat them on rice, but they were awesome and I’m dreaming of other possibilities. Topped with scallions? Some sort of Pan-Asian omelet? Or maybe it’s not something to be messed with, as the simplicity is what makes it great.

I make eggs with soy sauce all the time.
Other great things to try when making scrambled eggs:

• Sugar
• Half & Half
• Milk