Orange juice is a breakfast staple, but would you add it to your eggs?
When Popsugar featured a recipe from Claire Thomas, the person behind food blog The Kitchy Kitchen, that suggested we combine these two traditional breakfast foods in one dish, we were skeptical, too. But after discovering the deliciousness of adding coffee grounds to spaghetti sauce, we had to give it a fair shot. So for the sake of breakfast science, I added juice to my scrambled eggs.
Thomas claims this egg addition was the signature of her Auntie Ree’s breakfasts, and that the juice works as “a backup singer,” something that you taste in the context of how it lifts the whole dish rather than as its own note. Though I couldn’t stick to Thomas’ recipe perfectly--it calls for three kinds of dairy, which I cannot eat--I used her juice to egg ratio exactly. Five eggs and two tablespoons of orange juice later, I was staring down a plate of scrambled eggs I wasn’t sure I wanted to try.
Orange juice IN your eggs? Sounds interesting. :-) Would you try adding a little orange juice to your eggs?Posted by Frankensleeve Vertical Sleeve Gastrectomy - VSG Community on Thursday, August 27, 2015
Even through the coconut oil I used to grease the pan, the smell of orange juice was notable as the eggs cooked. My go-to scrambled eggs secret ingredient is tamari--a soy sauce that doesn’t contain wheat--for a full-bodied, savory and salty flavor, so the idea of eating sweet eggs made me hesitate.
But when I did finally get around to putting fork to mouth, I found that Auntie Ree was right--with one caveat. The orange juice does add a brightness and lightness to the dish that’s nice, as long as you add enough salt. Without enough, you can very clearly taste the orange juice; salt pushes it out of the spotlight into the supporting role it was meant to take. -- Linnea Zielinski
Get the full recipe and directions from The Kitchy Kitchen.