The Unexpected Ingredient I’ve Been Adding to My “Best-Ever” Scrambled Eggs for 10 Years

I’m happy to eat eggs prepared basically any way you can think of, but my all-time favorite is scrambled. Scrambled eggs are kind of a perfect food. They’re filling, you can have just one for a light breakfast or three for a big brunch. You can eat them for any meal of the day, and they’re endlessly customizable. You can add cheese, herbs, veg, meat, whatever you want. You’ll never be sorry. You could even go outside of the box and serve them with some hot dog bacon.

One of — if not the best mix-in for eggs, in my opinion is mustard. The tangy pungency of mustard is the perfect foil to the creamy, buttery flavor of eggs. It elevates their flavor and makes it more complex without completely taking over. I like to scramble a squirt of Dijon mustard or Colman’s mustard powder  — no more than 1/2 teaspoon each, into my eggs along with a little salt, and then stir in any other ingredients I’m planning on including (herbs, tomatoes, cheese, etc.) The result is an elevated scramble that still pairs well with typical scrambled egg fare. Give it a try the next time you’re whipping up a morning scramble and shout out what you think in the comments. Are you into it?

• Avoid yellow mustard. Yellow mustard is very heavy on the vinegary flavor and can take over when mixed into eggs. Opt instead for Dijon, grainy mustard, or mustard powder.
• Don’t go overboard. A little mustard goes a long way. I usually add no more than 1/2 teaspoon to 2 large eggs.