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Scrambled eggs add-ins

Like most folks I enjoy scrambled eggs now and then for breakfast.
Over the years I've tried adding many things to perk up the flavor but never
found anything that really did it for me.
So fellow chowhounds, what do you add to your scrambled eggs to perk them up.
Curious minds need to know!

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    1. re: MMRuth

      Tomatoes (they need to be fried up first in oil and kind of carmalized before adding the eggs)
      Cauliflower (boiled and fried up first)
      Spinach
      Boiled potatos (like hashbrown?)
      Parsley
      Fava beans
      Purslane
      Green onions

      And dates! It's wonderful. If you have date paste on hand just fry up a bit of that then add the eggs and sautee until the eggs are cooked then eat with flat bread.

    2. Cheese
      Giardiniera
      Any combination of sauteed veggies
      Salsa
      Hot sauce
      Carnitas
      Bacon grease
      Green Chile sauce (having this today)
      Tortilla Chips
      Sliced up tamales!!!!!
      Leftover Chicken
      Garam Masala

      My favorite would be:
      Sliced tamales, chopped onion, black pepper, and Tony Chachere's, topped with hot fresh salsa.

      Second would be:
      Tortilla Chips (unsalted,) carnitas, and hot salsa

      Both would be better if cooked in bacon grease. I'm not a huge cheese eater, but for those who are, that would be good as well. Eggs are a blank canvas kinda like tofu- they mrry well with almost anything you add in.

      What have you tried that you didn't like?

      20 Replies
      1. re: gordeaux

        It's not that I haven't liked the add-ins I've tried, they've all been good.
        I'm haunted by the memory of eggs I had years ago at the Waldorf in NY. They looked like plain scrambled eggs but my god they were beyond delicious! I couldn't stop eating them and I never found out what they added to get that great flavor.
        Maybe something will be mentioned here. But it wasn't another solid item like sausage or cheese. This was something blended into the eggs themselves.

        1. re: jerzzy

          Ahhh. Gotcha now.
          Was it a spice that you liked, or more of a mouth feel? For a spice, I dunno, but for a mouthfeel, and at the Waldorf, I'd almost assume heavy cream, and bacon grease were involved.

          1. re: gordeaux

            I'll tell you, it was a long time ago but the memoriy lingers.
            It wasn't a spice or anything definitive that I could put my finger on. It was
            more of an enhancement to the eggs themselves. But they were utterly
            delicious.

            1. re: jerzzy

              Another thought for you - aside from bacon grease and cream.
              Ever had farm fresh eggs? WORLD of difference from your local grocers' pastuerized / refrigerated things. WORLD of difference. When you said "it was more of an enhancement to the eggs themselves," this was the very first thing that came to mind. I have a friend at work who has a modest farm with about 20 egg laying hens. The whole office goes bonkers for his eggs. BONKERS.

              1. re: gordeaux

                I concur!!! I never thought farm fresh eggs would be so different from store bought until I tried it. Worth the extra effort to find them!

              2. re: jerzzy

                sour cream whipped in before frying.

                1. re: jerzzy

                  Cream cheese - plain or flavored - about a tsp per egg. Room temp, then stir vigorously while cooking to blend it in.

                  Ditto the farm-fresh eggs being worlds away from today's supermarket eggs. I used to have a dog who was thin because he'd hold back on the kibble, hoping for cat or people food. I took to giving him most of a hard-boiled egg several times a week (the other one got a bit of white and never knew he was getting short shrift). When I couldn't get to the poultry farm and boiled supermarket eggs, he refused them.

                    1. re: cimui

                      Did you say that with a straight face?

                    2. re: greygarious

                      You can also add diced cream cheese and chives when the eggs are ALMOST done. This way you can discern the cream cheese from the eggs.

                      A restaurant I used to frequent (I stopped going there because they started serving inferior coffee and hired a staff of servers who didn't care)
                      offered scrambled eggs with parmesan, crumbled bacon, and chopped fresh basil.

                    3. re: jerzzy

                      It may very well have been cream and/or "hotel" butter. Some hotels, cruise lines, use a butter that I can describe no other way than to say "hotel butter" and I don't mean butter mixed with any thing. Just an ultra-rich, never been able to buy it in a store at any cost, uniquely flavored butter.

                      1. re: gourmanda

                        you are right. i tried to contact a butter vendor whose name was on the foil packets of delicious, rich, unsweetened butter here in a local capitol hill german restaurant.. not even a courtesy response to tell me, "no butter retail to you!" (i was about to say, the "butter nazi," but.....well, you know,,,,)

                        1. re: alkapal

                          Cafe Berlin? You should ask them to sell you a box. I'm sure one of the servers or someone in the kitchen wouldn't be opposed to it. Ask a manager and you might get a different answer, but... ;)

                          1. re: ChristinaMason

                            yes, cafe berlin. that butter is fantastic -- equalling the best i've had in europe! (i haven't been there recently, so it may've changed).

                      2. re: jerzzy

                        top quality, unsalted butter - it never fails.

                    4. re: jerzzy

                      jerzzy, if it's waldorf astoria type eggs you're after, just add buttermilk.

                      1. re: jerzzy

                        i've always heard mayonaise can really kick eggs up a notch...

                        1. re: jamaempa

                          It's really good in there. Mustard is too.

                        2. re: jerzzy

                          Cream is what I'm thinking ...

                          Right now I'm doing onion and poblano. Fleur de sel when finished is pretty good too ...

                      2. Sometimes, I like adding little dabs of cream cheese to scrambled eggs...very very good. But something I tried more recently blew me away...I had some leftover sliced pepperoni that I wanted to use up and I read somewhere on line about eggs with garlic and pepperoni. You basically saute some crushed fresh garlic with cut up pepperoni in olive oil for a few minutes to cook the garlic...then add your 2 scrambled large eggs and hit it with some grated cheddar cheese. Oh....my....goodness...it was totally delicious! It did not sound too good when I read the recipe but the reviews were so ecstatic, that's why I did it plus the easy to do ingredients.

                        3 Replies
                        1. re: Val

                          Scraps of corned beef are good for this, also.

                          1. re: yayadave

                            hooo yeah...forgot about that one. Pastrami is great w/ eggs too.

                            1. re: The Professor

                              well...here's the link to the pepperoni and eggs ecstasy...forget the roll (you can tell I could care less about bread!)...who needs that??? LOL...truly...the sauteed pepperoni with the fresh garlic was just incredible...do whatever you please...but this is great!
                              http://allrecipes.com/Recipe/Scramble...

                        2. Melt some butter in a frying pan. Crack in two eggs. Add a spoon or two of yellow mustard. Scamble with a fork. My mother used to call these "eggs a la Herman" for some reason.

                          1 Reply
                          1. re: ChrisOC

                            Wolfgang Puck once mentioned adding mustard also. I tried that and it was good but still not what I was looking for.

                          2. I think using cream instead of milk adds a good creaminess to the eggs. My husband also uses tons of unsalted butter to cook the eggs in. My favorite add-ins are chorizo, potato and a little onion. We also have what we call Omlet Rice (a concoction we had in Japan a lot). Its rice mixed with ketchup, ground pork, onion and a little Siracha. Then the Japanese people would drown it in curry. ;) But I think my favorite add in is ham, salt and pepper. Simple and tasty :)

                            1 Reply
                            1. re: jenwee

                              Folding in the butter is the key, my godson looked up at me as if I was a god. have to do it now...