Dave Chang's Favorite Hot Sauces For Scrambled Eggs Are Probably In Your Pantry Right Now

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A little bit of butter and a pan is usually all it takes to make scrambled eggs come to life. Still, to jumpstart your morning with more intense flavors, add these ingredients to your scrambled eggs and thank us later. Or, if you want to stick with a popular pairing, reach for some hot sauce instead. But with all the brands on shelves, which hot sauce is best for this job? Some of chef Dave Chang's personal favorite hot sauces for scrambled eggs are probably in your pantry right now. You usually can't go wrong with the classics, and Chang's first go-to hot sauce for his eggs is Tabasco.

Made with just three simple ingredients (red peppers, vinegar, and salt), Tabasco adds a subtle heat to scrambled eggs without overpowering their delicate makeup. Since Tabasco is thin, it easily infuses into every fluffy crevice. While red pepper sauce is traditional, Tabasco has an option for everyone. Try a drizzle of the brand's habanero pepper sauce for a fruity kick, its green jalapeño sauce for a mild pop of heat, or its salsa picante. Add a few dashes of the sauce to your eggs to taste, just after scrambling. Or, to infuse the sauce deeper into the protein, whisk it in a bowl with your eggs right before you cook.

If Tabasco isn't your thing, consider drizzling your next batch of eggs with another one of Dave Chang's go-to toppings: sriracha. Sriracha is a thick paste made from sun-ripened chili peppers, plus sugar, salt, vinegar, and garlic. This condiment is best for those who prefer a hot sauce with a thick texture. It's also great if you're seeking a sauce with a wider range of flavors. With the sugar and garlic in sriracha, it has a slightly sweeter bite than Tabasco, plus a more well-rounded taste.

You might have had the last two ingredients in your pantry, but how about chili crisp? Also known as chili crunch, this is another sauce Chang suggests pairing with scrambled eggs. While the ingredients vary, most include basic additions such as crushed chilis, oil, onion, salt, and sugar. This is a great option for those who want a crunchy texture to cut through the fluffiness of the eggs. It can also be used in lieu of butter to keep the eggs from sticking to the pan. If you don't have any on hand, try Dave Chang's own Momofuku chili crunch. Or, if you're not loving any of these combinations, use leftovers to make David Chang's favorite breakfast instead.