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

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How to make lemon scrambled eggs? ›

How To Make Lemon Juice Scrambled Eggs. I followed Jackson's suggestion and whipped together six eggs, 1/2 teaspoon of lemon juice, and a pinch of salt and pepper in a bowl. Once combined, I set the egg mixture aside and heated three tablespoons of olive oil in a skillet over medium heat.

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.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Should I use butter or oil for scrambled eggs? Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

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.

However, it's important to be mindful of the amount of juice you use since eggs tend to curdle with excessive acid. You could also end up with a runny dish from adding too much liquid. For the right balance, whip two or three eggs with ½ teaspoon of lemon juice.

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.

Don't season scrambled eggs right away.

It's also important to note that seasoning your eggs is key for maximizing flavor, but don't season your eggs as soon as they hit the pan. Instead, once your eggs are nearly cooked, sprinkle some flaky sea salt and add some fresh cracked pepper throughout.