14 Liquids That Turn Scrambled Eggs Into A Masterpiece

Is there anything more delicious and satisfying than a plate of warm and creamy, freshly scrambled eggs? Whether you're enjoying a leisurely breakfast, whipping up brunch for friends, or just unwinding after a long day at work, scrambled eggs are a picture-perfect meal. They're easy to make for cooks of all experience levels, they're affordable, and eggs are the ultimate comfort food: savory and fluffy, packing just the right blend of saltiness and that wonderful buttery, mild sweetness that only eggs can supply.

And as good as they are on their own, one of the very best things about eggs is that you can make them even better. There are plenty of tricks to help you enjoy scrambled eggs like never before, including stirring in freshly diced herbs, chunks of rich ham, or even some of your favorite grated cheese. But the culinary hacks don't end there. You can also turn eggs into a masterpiece with the addition of liquid ingredients. Here are some incredibly tasty ideas to help get you started.

Most traditional recipes for scrambled eggs include two eggs plus 1 tablespoon of added liquid — typically water or milk. As you likely know, those ingredients are whisked together until well combined and then cooked with some butter in a non-stick skillet until they form beautiful, firm, golden curds. It's a process almost anyone can do. But a lot of the art of making really delicious scrambled eggs starts well before those eggs even hit the pan.

For instance, while water helps to add lightness and fluffiness to scrambled eggs, dairy gives the eggs a kick of volume and creaminess, increasing their moisture content and mellowing their flavor to make them even lighter and more delicate (and, of course, satisfying). Skim milk is a decent addition, one step up from water. Whole milk is even creamier and more tasty. And for richer and more decadent scrambled eggs, you can go one step further and pair those raw yolks and whites with 1 tablespoon of heavy whipping cream.

Scrambled eggs made with cream taste velvety and luscious. They're heartier and more substantial on the plate, and packed with more indulgent, buttery goodness. To maximize that flavor, ensure your eggs and cream are whisked together well. Then, cook those eggs over low to medium heat, instead of cranking your stove to high. This not only ensures your eggs will have a softer, creamier texture but also helps to promote more even cooking and reduces risk of burning.

Some people consider even the finest scrambled eggs a bit bland and lifeless — rich and savory but also one-note. In other words, there's too much "egg" and not enough contrast. If you fall into this camp, or you just want to try making your next plate of scrambled eggs brighter with a punch of acid and tang, then we have an incredible trick for you. Instead of making scrambled eggs with milk or cream, try 1 tablespoon of buttermilk.

For those who don't know, buttermilk is the liquid left over after you churn cream into butter. It looks like regular milk but has an acidic tanginess created through that butter-making process. It's a favorite ingredient for foods like biscuits and pancakes, where chefs want to create a bit of lightness and unique flavor. It's also a marvelous ingredient to try from time to time in scrambled eggs.

Eggs made with buttermilk have zest and a hint of elegant tartness. They're mellow and maybe even a little citrusy. Intriguing, right? Want to try them but don't have any buttermilk on hand? You can make a quick buttermilk substitution by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Simply stir the two together and then let the mixture sit for about five minutes. This gives the milk time to curdle before use.

Maybe you're lactose intolerant, and milk and cream are a deal breaker? Or perhaps you just love the sun-drenched vibe of the Caribbean islands — and who doesn't? In that case, we've got another wild suggestion for you. Instead of cream or buttermilk, how about making scrambled eggs with fresh or canned coconut milk?

Although it might sound out of the box, many chefs consider coconut milk a secret tool in their scrambled eggs arsenal. Rather than making eggs overly sweet — like you got drunk at brunch and spilled a piña colada over your plate — coconut milk makes scrambled eggs more like a classic custard. It provides a subtle hint of sweetness but also dials the creaminess of your eggs way up, imparting a silky, velvety mouthfeel.

Scrambled eggs made with coconut milk also have a hint of nuttiness and a wonderful, slightly tropical aroma. Pair them with tropical fruits, slices of fresh avocado, smoked salmon, or even some freshly sautéed spinach or kale for tart bitterness to perfectly complement each bite.

While eggs obviously come from chickens, they don't pack the same savory, salty, light, and satisfying flavor that we get from a piece of freshly baked chicken breast or an incredible, perfectly grilled chicken leg. But there's an easy way to fix that: Instead of dairy, try making your scrambled eggs with 1 or 2 tablespoons of chicken broth.

Chicken broth gives scrambled eggs a tantalizing, umami-infused richness that you can't get with any other ingredient. It imparts a hint of brininess and also a slight meatiness that is both sophisticated and comforting — it just makes your eggs feel that much more like they came right out of grandma's kitchen.

Once you've made a batch of chicken-broth scrambled eggs, round out your meal with some beautiful crunchy whole grain toast and a few freshly roasted potatoes. And get ready to feel like you're right back on the farm — it's that good.

Just as chicken broth is a wonderful way to add meatiness to scrambled eggs, salsa is the perfect way to give your eggs a rich and zesty punch of spice. You can whisk 1 to 2 tablespoons of jarred or homemade salsa into two to four eggs and then scramble as normal. Unlike some of the ingredients we're profiling, which are purely liquid, salsa contains both liquids and chunks. This means you can add flavor even more generously when prepping your creation. It also means your eggs are going to get a lot of delightful added texture and crunch — a virtual fiesta of onion, pepper, and tomato, perfectly interspersed throughout the dish.

Salsa-infused scrambled eggs make the perfect centerpiece for a Southwest-inspired morning. Enjoy them with a cheese quesadilla, black beans and rice, and a couple of slices of crispy chorizo sausage. Or, if you're dining in the evening and have a bit more time, whip up a bowl of grilled Mexican street corn salad as the perfect south-of-the-border side.

Like your food with even more spice than salsa can provide? No problem! You can also add fire and heat to scrambled eggs with your favorite hot sauce. From vinegary Tabasco to earthy Cholula to the sweet heat of Sriracha, hot sauces of all types work incredibly well for turning regular scrambled eggs into a culinary masterpiece.

The one catch if you use hot sauce as your source of liquid for making your eggs is that you may not want to use an entire tablespoon of the stuff, especially if you've selected an especially fiery brand. Instead, use any other liquid you prefer, from cream to milk, even chicken broth. Then, add a dash or more of the hot sauce to your raw eggs before you whisk everything together. Since you can't taste just how hot those "unscrambled" eggs are, and because the heat may mellow a bit as they cook, err on the side of too little hot sauce versus using too much. After all, if you want more heat later on, you can always add another splash to your plate of scrambled eggs once they've been cooked.

Moving from the southwest to the north of Italy, pesto is another slightly chunky, slightly liquidy wonderful ingredient that can turn scrambled eggs into a work of art. Believed to have originally been dreamt up in Italy's Genoa region, pesto is a vibrant combination of fresh basil, pine nuts, garlic, Parmesan and Pecorino cheese, and olive oil. These mouthwatering ingredients are blended together — the word "pesto" literally comes from the Italian term meaning "to crush or pound" — to become one of the world's most delectable condiments.

Adding pesto to scrambled eggs is easy. Just pair two eggs with 1 tablespoon of fresh or jarred pesto and then whisk everything together until well combined. You can then scramble your eggs as you normally would. Be sure to combine your eggs and pesto just before you're ready to cook everything — that vibrant green color of the freshly chopped basil will start to darken the longer the pesto sits. And be sure not to cook your eggs over too high of heat — you don't want the pesto to burn.

If you enjoy the herbaceous quality of freshly made pesto in your eggs, you might consider repeating the same technique with chimichurri as well. Made from fresh parsley, garlic, vinegar, and oil — plus the occasional oregano, red pepper flakes, or cilantro — this traditional sauce for grilled meats is also extraordinarily tasty when mixed with eggs before they are put on the stove to scramble. 

Similar to pesto, Worcestershire sauce is another beloved condiment that can be used in a wide variety of ways. It adds a smokey richness and body to hamburgers and meatloaf. It makes casseroles and stews even more savory and satisfying. And, when stirred into salad dressings or gravies, it provides just the right punch and tang to help your meal really shine. No wonder the stuff has such a rich and fascinating origin story.

As the saying goes with certain ingredients — a little goes a long way — and this is definitely true with Worcestershire sauce. A tablespoon in two eggs may just be too much for some taste buds. Because of this, the first time you try it as an ingredient in your morning scramble, use half that amount diluted with water or milk. Then, if you like it — and we're sure you will — and want more flavor, you can up the amount in your second batch.

While Worcestershire sauce and soy sauce may look similar, when it comes to flavor, they couldn't be more different. Worcestershire sauce packs the flavors of anchovies, vinegar, molasses, tamarind, onions, and garlic. It's herbaceous and slightly spicy. Soy sauce, in contrast, is filled with a salty, fermented, umami-rich flavor that's deeper and a bit more complex. It's the essence of Asian-inspired cuisine.

Yet while they taste nothing alike, the other thing besides appearance that both of these incredible sauces do have in common is that they make excellent additions to scrambled eggs. Adding soy sauce to scrambled eggs is a perfect way to give your meal some caramelized complexity. Soy sauce provides eggs with a subtle teriyaki-like vibe. It gives them a boldness and richness you can only get from the taste of soy. 

To further complement that savory, salty goodness, first mix together your raw eggs and soy sauce. Then, add some finely chopped green onions or minced garlic. Finally, consider a dash of ground ginger or a light drizzle of sesame oil. Whisk it all together and then scramble your eggs to golden, creamy perfection.

The last ingredient in the trio of dark, delicious elixirs that can turn scrambled eggs into a true masterpiece is none other than balsamic vinegar. This concentrated, flavorful vinegar is made from the fermented juice of Italian crushed grapes. Traditionally used as a condiment, salad dressing, marinade, or simply drizzled over various dishes, it's beloved for its ability to add a balance of sweetness and acidity to anything it touches. And it does this exceptionally well in a mild, delicate dish like scrambled eggs.

When whisked into eggs, balsamic vinegar can give your scramble a variety of unique and wonderful flavor notes. You might notice hints of dark fruit, caramel, molasses, and a touch of woodiness — the vinegar is stored and aged in different types of wooden barrels, much like a fine spirit.

To build a menu around balsamic vinegar scrambled eggs, opt for other foods with robust and pronounced flavors. Grilled asparagus, a mix of bacon crumbled with Gouda cheese, or Greek yogurt and berries are all beautiful complements to the dish's unique and wonderful taste.

Some people love it, some people loathe it, but whatever camp you fall in, there's no denying that truffle oil is an exceptionally effective way to add flavor and pizzazz to food. While it's typically used on pasta, roast veggies, and fries or mashed potatoes, scrambled eggs might be the absolute best way to effectively use this sometimes controversial oil.

The most common criticism people levy against truffle oil is that it tends to overwhelm the flavor of other foods — the truffle oil ends up being all you can taste. But this doesn't happen when you add it as an ingredient to scrambled eggs. Instead of standing out, the oil blends seamlessly with the eggs, creating a velvety consistency and rich but not cloying flavor. It's an example of true culinary symbiosis: The scrambled eggs provide a rich, subtle, and savory backdrop for the truffle oil, while its robust flavor also elevates their one-of-a-kind taste, making them even more complex and satisfying.

Because truffle oil is a finishing oil and is sensitive to heat, don't whisk it with your eggs as you would other liquids. Instead, use any other liquid add-in you'd like, whisk away, and then start scrambling. Then, drizzle the truffle oil over your eggs in the last moments of cooking, just as your eggs are nearly set, and before you remove them from the stovetop. Scramble one last time to mix everything well and serve.

Salad dressing in eggs? Don't knock it until you try it. With its pre-mixed blend of herbs and spices, plus the incredible variety of options available in any market, salad dressing is a quick and easy way to impressively jazz up any plate of scrambled eggs. Think of it as a way to add creaminess plus herbs and spices, all in one single step. For two eggs, you can use the standard suggested measurement of 1 tablespoon of dressing. Combine all your ingredients, whisk well, and scramble.

Ranch dressing is one of the more obvious choices to pair with eggs, but don't stop there. Bleu cheese and Caesar are also vibrant and incredible choices, loaded with creaminess and spice. You could also use zesty Italian dressing, balsamic vinaigrette, and sesame ginger. And for an unexpected yet incredibly tasty pairing, honey mustard, Thousand Island, and even cilantro lime are all worth a try. Experiment with your choices and enjoy the burst of creativity and flavor each provides.

Many of us have topped scrambled eggs and omelets with freshly diced tomato to give breakfast a burst of color and sun-drenched flavor. To re-create that juicy, bold duo of flavors, try adding 1 tablespoon or two of your favorite pasta sauce to eggs before you scramble them. 

Pasta sauce takes the rustic, earthy, and bright flavor of fresh tomatoes and intensifies it. The cooking process where the sauce is boiled down and concentrated makes tomatoes sweeter and smokier, tangier and more indulgent. And that punch of flavor goes perfectly with scrambled eggs, bolstering their flavor and creating a velvety smooth mouthfeel.

To complete your meal, pair those beautiful red and yellow-hued pasta sauce scrambled eggs with a small green salad, a bacon, cheese, and biscuit breakfast sandwich, or even a toasted bagel topped with cream cheese. You could also pile those eggs between two slices of toast for a mouthwatering scrambled egg sandwich — or scoop them into a pita or wrap garnished with some tangy sour cream and a bit of grated cheese. Yum!

Salty and sweet is one of the most perfect culinary unions around. It's why the sausage that "accidentally" ends up touching your syrup-drenched waffles tastes so incredible. And it's also why so many of us push our eggs into that same syrup as we down our breakfast — it just tastes good. So instead of only enjoying a bite or two of eggs and maple syrup, why not go all in and mix your scrambled eggs with some syrup to start?

Mixing 1 tablespoon of maple syrup into raw eggs before you scramble them is a masterpiece move for a number of reasons. Maple carries a hint of caramelized flavor, and that rich, smokiness is an ideal complement to the mild, earthy taste of the eggs. Eggs also have a natural, slightly buttery taste, and we all know how well butter and maple go together. Crumble bacon into those syrup-infused eggs and you may never find a more perfect and indulgent breakfast again. Bon appétit!