Happy Egg • How to make Lemon Scrambled Eggs (2024)

FAQs

How to make lemon scrambled eggs? ›

Instructions. Whisk together eggs, salt, pepper, lemon zest, mustard, and thyme in a bowl. Cook egg mixture in hot oil on a large skillet over medium heat, without stirring, until beginning to set on bottom. Reduce heat to low, and cook, stirring constantly, until thickened and set.

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.

The albumin, or protein structure inside an egg, reacts with acid from the lemon juice to create a sturdier inner structure that holds air bubbles. As the eggs cook, the air bubbles cause them to become lighter and fluffier.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

Add a little lemon juice before—or after—cooking.

A wee bit of acid encourages the egg's proteins to hook up and be creamy and tender. You don't need much juice—just about ½ teaspoon per 2 to 3 eggs.

Many scrambled egg recipes tell you to add a pour of heavy cream, half-and-half, or whole milk. The idea is that these ingredients improve the flavor (dairy tastes good), tenderness (the fat in the dairy interrupts the proteins in the eggs), and fluffiness (the water in the dairy puffs into steam).

How to pasteurise eggs. The trick is to add an acid, like lemon juice of white wine vinegar to your eggs. This will allow the eggs to be heated up to the pasteurisation temperature (140°F or 60°C), thus killing the harmful salmonella bacteria.

Lemons are rich in vitamin C, potassium, magnesium, and other nutrients. Lemons are also low in calories and contain a variety of antioxidants that can help protect the body from damage caused by free radicals. There are many vitamins, nutrients, and antioxidants found in raw eggs.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

What are 3 tips for making perfect scrambled eggs? ›

It's better to use one or the other, depending on your recipe. Lemon juice can denature the proteins in eggs, altering their texture and potentially causing a curdled or uneven appearance. If using lemon in egg-based recipes, it should be done cautiously and in proper proportions.

Another way to guard against lumps is to stir the eggs and sugar together thoroughly before adding the lemon juice (citric acid, or any other acid, will curdle eggs unless they are protected by the addition of sugar).

For extra-soft scrambled eggs, try adding a teaspoon of lemon juice or vinegar to two eggs before cooking. It might sound odd, flavour-wise, but I find that the slight acidity actually works well with the richness of the egg, just as it does in hollandaise sauce.

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.