Scrambled eggs are a comfort food that’s universal, easy, fast, and infinitely flexible. Most use only salt and pepper, perhaps a dash of butter, and stop there. But with a wee bit of imagination and some judiciously selected ingredients, scrambled eggs can be a highlight of your breakfast, lunch, or dinner.
Whether you’re an experienced home chef or just beginning to venture into the kitchen, modifying your scrambled eggs is a simple and satisfying method of adding depth and texture without an elaborate recipe. Herbs and cheese, vegetables and meats, the additions you make can bring nutrition, color, and bold flavor without needing a culinary degree.
This cookbook describes 14 ingredients that elevate your scrambled eggs from fundamental to legendary. Each adds its own flair to the dish, providing hundreds of combinations to keep your breakfasts fresh.
Beef Noodle Skillet
Equipment
- 1 Large Skillet Preferably cast iron or a heavy-bottomed pan for even heat distribution.
- 1 Wooden Spoon or Spatula For stirring and breaking up ground meat.
- 1 Chef's knife For dicing onion and mincing garlic.
- 1 Cutting Board For preparing vegetables and herbs.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons salted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 pound ground chuck
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 12 ounces egg noodles
- 2 1/2 cups beef broth
- 1 tablespoon grainy mustard
- 1 teaspoon smoked paprika
- A few dashes Worcestershire sauce
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh chives
Instructions
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
- Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
- Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Notes
1. Chives: Delicate Freshness in Every Bite
Chives are the herb world’s unsung heroes. With a light oniony taste, they add a lift to scrambled eggs without overpowering them. Chopped and scattered over the top just before serving, they add a burst of fresh flavor and a splash of color. Since they fade when cooked too long, add them at the last minute for greatest effect.
2. Avocado: Creaminess Without the Cream
Avocado provides a rich, creamy texture that pairs stunningly with tender scrambled eggs. Unlike ingredients derived from dairy, avocado contributes richness without weight. To preserve the avocado color, cube or slice it and fold it into eggs lightly just before serving. A light sprinkle of lime or lemon juice prevents browning and provides a citrusy brightness that will cut through the richness.
3. Salsa: Brightness with a Zesty Kick
Salsa adds acidity, heat, and depth in a single spoonful. Smooth or chunky, mild or spicy, a squirt of salsa can totally transform the character of your scrambled eggs. Drain off excess liquid to avoid sogginess, then fold in the salsa just before you finish cooking the eggs. What emerges is a vibrant, bright dish with a Tex-Mex personality that is equally suitable for brunch or late-night munching.
4. Chorizo: Spicy and Meaty Richness
Spicy and full-flavored, chorizo is a sausage that doesn’t mess around. No matter if you go Spanish-style (cured) or Mexican-style (raw and crumbly), searing it slightly before adding it to your scrambled eggs creates a rich, meaty depth of flavor. Use sparingly it’s intense stuff and pair it with more delicate ingredients such as potatoes, spinach, or cheese for a balanced bite.
5. Butter: The Key to Richness
Not the most glamorous ingredient, but still one of the most crucial to tender, creamy scrambled eggs. A good-sized pat of butter not only greases the pan to keep it from sticking but also adds a rich, creamy texture that makes ordinary eggs taste special. Add butter to begin cooking for smooth results or stir in some additional butter towards the end for a shiny finish.
6. Chili Crisp: A Spicy, Crunchy Surprise
Chili crisp has become a darling because of its goodness. Chinese-inspired and infused with heat, umami, and texture all in one, drizzle a little over done scrambled eggs, or stir in towards the end of cooking to spread evenly throughout. The garlic and onion crunch provides a nice contrast to the soft eggs, making each bite more thrilling.
7. Cheddar Cheese: A Comforting Classic
Eggs and cheddar are a couple of breakfast mates. Sharp or mild, white or yellow cheddar provides saltiness and creaminess, melting into eggs for an incredibly satisfying texture. For optimal results, grate fresh cheese and add in the last minutes of cooking. This ensures the cheese melts nicely and the eggs won’t be greasy.
8. Cream Cheese: Tangy, Velvety Richness
Unlike shredded cheeses, cream cheese doesn’t dissolve completely into the eggs, creating airy pockets of creamy, slightly tangy flavor. Chop small bits and add them in gently during the final seconds of cooking. This imparts your scrambled eggs with an upscale texture without dominating the natural egg taste.
9. Spinach: A Nutritional Boost That Doesn’t Compromise Taste
Add fresh spinach for color, nutrients, and texture, which is a favorite for a nutritious beginning to the day. Sauté the spinach lightly and fold it into the eggs so that it wilts without diluting them. Not only does it mix in, but it helps make a heartier meal particularly when combined with feta, mushrooms, or sun-dried tomatoes.
Chorizo Garbage Plate
Equipment
- 1 Large Nonstick Skillet or Flat Top Grill Essential for cooking the entire dish evenly.
- 1 Sturdy Spatula For mixing, flipping, and breaking up ingredients.
- 1 Chef's knife For precise dicing of vegetables.
- 1 Cutting Board A stable surface for ingredient preparation.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- 2 to 3 tablespoons vegetable oil
- 2 cups shredded potato or store-bought hash browns
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1 tablespoon diced jalapeno optional
- 1 cup ground chorizo browned
- 1/2 cup diced tomato
- 5 eggs
- 1/2 cup shredded Cheddar
- Toast or tortillas for serving
Instructions
- Preheat a flat top grill or nonstick skillet over medium-high heat.
- Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout.
- Serve with toast or tortillas.
Notes
10. Mushrooms: Earthy Depth and Hearty Texture
Mushrooms provide a rich umami foundation that enhances the flavor of scrambled eggs overall. Use cremini, shiitake, or button mushrooms, and it’s crucial to sauté them beforehand until their moisture evaporates. Add them at the last minute while scrambling to maintain their chewiness and to infuse the eggs with their earthy aroma.
11. Smoked Salmon: A Touch of Elegance
If you want to go a bit more high-end, a little smoked salmon is a decadent addition that combines beautifully with tender scrambled eggs. Saltiness and smokiness of the salmon cut through the richness of the eggs well. Sprinkle it in at the last minute to prevent cooking it any further, which would dry out its tender texture. A dash of dill or capers adds to the delight.
12. Crème Fraîche: Silky Smooth with a Tangy Finish
Crème fraîche contributes a smoothness and muted tang that cuts through the richness of eggs. Mix it in immediately after taking the eggs off heat the lingering heat will melt it in slowly without scrambling the texture. It’s particularly good with smoked salmon, herbs, or cooked leeks for a brunch-inspired dish.
13. Pesto: Herbal Brightness with a Savory Kick
Pesto be it traditional basil, sun-dried tomato, or arugula has strong herbal tastes and a deep nutty undertone that pairs fantastically well with eggs. Add a spoon to the dish before or after cooking, depending on whether you prefer stronger or milder flavor. Stirring it in immediately before serving keeps its brightness and adds a burst of flavor to every bite.
14. Bell Peppers: Sweetness, Crunch, and Color
Diced bell peppers add visual appeal, crunch, and sweetness. Choose red, yellow, or orange for a milder flavor, or go with green for a slightly bitter edge. Always sauté them first to soften the texture and concentrate their natural sugars. Mix them into the eggs toward the end, or use them as a colorful topping.
3 Chef Tips That Make This Elegant French Dish Even More Flavorful
Equipment
- 1 Medium Saucepan For simmering the stock and preparing the velouté
- 1 Large Saute Pan For searing scallops and sautéing mushrooms
- 1 Whisk Essential for a smooth roux and velouté
- 8 Individual Gratin Dishes or Scallop Shells For baking and elegant presentation
- 1 Fine-mesh Sieve For straining the aromatic stock
Ingredients
Main
- 1/2 cup panko breadcrumbs 1 ounce; 28g
- 2 tablespoons grated Gruyere cheese 1/2 ounce; 15g
- 1/2 teaspoon minced fresh thyme leaves
- 2 tablespoons 30g unsalted butter, melted
- Kosher salt
- 3/4 cup 180ml dry white wine
- 2 sprigs fresh thyme plus 1/2 teaspoon minced fresh thyme leaves divided
- 1 bay leaf
- 4 medium shallots 5 ounces; 140g, 1 peeled and halved, 3 finely minced, divided
- 8 ounces 225g button or cremini mushrooms, stems removed and reserved, caps finely minced
- One 8-ounce 237ml bottle clam juice
- 1/2 teaspoon instant dashi such as Ajinomoto (optional)
- Whole milk about 1 cup
- 1 tablespoon 15ml vegetable or other neutral oil
- 1/2 pound 225g dry sea scallops
- Kosher salt
- 2 1/2 tablespoons 27g unsalted butter
- 2 1/2 tablespoons 20g all purpose flour
- 1 large egg yolk
Instructions
- Combine panko breadcrumbs, grated Gruyere, 1/2 teaspoon minced fresh thyme, and melted butter; mix well and set aside for the topping.
- In a saucepan, combine dry white wine, 2 sprigs fresh thyme, bay leaf, 1 halved shallot, reserved mushroom stems, clam juice, and instant dashi (if using). Bring to a simmer and cook for 15 minutes, then strain, reserving the flavorful stock.
- Heat vegetable oil in a large sauté pan over medium-high heat. Season dry scallops with salt and sear until golden brown and just cooked through, about 1-2 minutes per side; remove and set aside.
- Add the minced mushrooms and remaining minced shallots to the same pan, sauté until softened, then remove and combine with the cooked scallops.
- In a clean saucepan, melt 2 1/2 tablespoons unsalted butter over medium heat. Whisk in all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
- Gradually whisk the reserved strained stock into the roux, followed by enough whole milk to reach desired consistency, cooking until thickened into a smooth velouté. Whisk in the large egg yolk for richness.
- Gently fold the seared scallops and sautéed mushrooms/shallots into the prepared velouté sauce.
- Divide the scallop mixture evenly among individual gratin dishes or scallop shells.
- Evenly sprinkle the prepared panko and Gruyere topping over each filled dish.
- Bake in a preheated oven (refer to original recipe for temperature) until the topping is golden brown and bubbling, then serve immediately.
Notes
Making It Your Own: Tips for Customizing Scrambled Eggs
While each ingredient listed above works wonderfully on its own, some of the most interesting dishes come from thoughtful combinations. Here are a few pairing ideas to spark your creativity:
- Southwest Style: Chorizo, cheddar cheese, bell peppers, and salsa
- Green & Creamy: Avocado, spinach, and cream cheese
- Brunch Deluxe: Smoked salmon, crème fraîche, and chives
- Spicy Fusion: Chili crisp, mushrooms, and a swirl of pesto
- Veggie-Heavy: Spinach, sautéed bell peppers, and mushrooms
Start with two or three ingredients, keeping balance in mind. Too many bold flavors can compete, but a well-paired combination can turn your scrambled eggs into a crave-worthy meal.
Final Thoughts
Scrambled eggs are so much more than a thrown-together breakfast solution they’re an empty canvas just begging to be creatively explored. By adding one or more of these 14 ingredients, you create possibilities for new textures, tastes, and even health benefits. With little prep and minimal additional ingredients, your breakfast eggs can become something magical.
So the next time you go for the eggs, forgo the boring salt-and-pepper drill. If you want something robust, refined, spicy, or plain simple, you now have an entire arsenal of suggestions to work from no gimmicky groceries or sophisticated gizmos needed.
