Scrambled Eggs Get A Bold Flavor Kick When You Add A Splash Of This Old-School Sauce

Scrambled eggs exist on a spectrum as broad as the celebrity chefs who have perfected them. They can be as elegantly understated as Martha Stewart's nothing-but-the-eggs scrambled eggs. Or they can be as assertive as Gordon Ramsay, who adds salt, pepper, and rich dairy like crème fraiche to his scrambled eggs. Your own scrambled eggs probably ping-pong between those two poles based on how much time you have that morning, or even your taste that day. And when you want a quick, flavorful breakfast, few condiments enhance scrambled eggs like a dash of Worcestershire sauce, which dates back to 1837.

The always-fun-to-say Worcestershire is a thin, vinegar-based sauce that also includes sweeteners, alliums, hot peppers, spices like tamarind, and, perhaps most critically, anchovies. Most people probably won't be able to identify Worcestershire's specific ingredients, particularly once it's combined with the egg, but they'll definitely notice the anchovies' umami quality, which adds a deep, savory essence thanks to the glutamate the tiny fish have in common with MSG. It won't make the eggs taste like seafood, but the sauce will make the dish seem more substantial and even nearly meaty; all it takes is about a quarter teaspoon for every two eggs. And you can keep tinkering from there. 

Skip any preparations that ask you to crack the eggs directly into the pan before scrambling this time. You'll want to whisk the Worcestershire sauce in with the eggs to let it fully distribute for even flavor before they hit the cooking surface. Don't preheat your skillet or let the heat go past medium, either; the best scrambled eggs start with a cold pan and don't cook too quickly, including Worcestershire-infused ones.

You might want to reduce the salt that you add to your raw eggs when using Worcestershire, too, as the sauce already has plenty. You can always sprinkle on a pinch more of the seasoning once your eggs are on the plate. For that matter, you could also add an extra splash of Worcestershire on your finished eggs for even more punchiness. Go ahead and reach for some chopped scallions, too. The sauce will lightly amplify their fresh, onion-adjacent notes. Scallions are likewise great with sesame seeds, whose subtle nuttiness will also shine a little brighter with the Worcestershire's support. This singular scramble is also highly likely to become your new go-to bacon companion, as the rashers take on an even smokier, porcine intensity with just this simple liquid. Try it in a McDonald's McMuffin-inspired breakfast sandwich and see for yourself.