Buzz
Over the years, I’ve experimented with countless ingredients in my scrambled eggs. From cornstarch and cream of tartar to mirin, anchovies, and even olive juice, I’ve tried them all. Yet, none compare to the game-changing addition of Dijon mustard, which has completely revolutionized my egg game.
Chee mentions that he discovered this trick from a video packed with excellent scrambling advice. While the entire video is worth watching, the Dijon mustard tip truly steals the show.
While “creamy” might not be the first word that comes to mind when you think of mustard, those familiar with mucilage—a remarkable emulsifier found in mustard seeds—will understand its magic. In scrambled eggs, it binds the watery and fatty components, along with any dairy, into a silky, harmonious blend. The result is an indulgent, velvety texture that feels almost too luxurious. I can confidently say this was the creamiest scramble I’ve ever tasted, with a subtle, sophisticated hint of Dijon that adds a refined French touch.
For the perfect blend, mix 1 teaspoon of Dijon mustard and 2 tablespoons of cream with every two eggs, adding a pinch of salt. Simply shake or whisk the ingredients thoroughly, then pour the mixture into a nonstick pan over low heat. Continuously stir and move the eggs around with a silicone spatula until they form soft curds. Serve right away with crispy toast, and for an added touch, sprinkle with chives.
