Dijon and Tarragon Scrambled Eggs - Healthy Recipe Ecstasy (2024)

FAQs

Is dijon mustard good in eggs? ›

It also tastes lightly of Dijon, which is very French and refined. A ratio of 1 teaspoon of Dijon and 2 tablespoons of cream for every couple of eggs is ideal, along with a pinch of salt. Just shake or whisk everything together, then pour the mixture into a nonstick pan over low heat.

In and of themselves, scrambled eggs are a healthy dish. Eggs are high in protein as well as B vitamins and vitamin D; eggs also contain heart-healthy unsaturated fats. However, when butter, cream, cream cheese, or shredded cheese are added, the calories, cholesterol, and fat content increase.

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets.

Eggs are also a great source of heart-healthy nutrients like potassium, folate and B vitamins. Some research suggests that up to two eggs per day actually improves heart health. As with anything, moderation is important, especially if you enjoy eggs daily.

Save the Milk for Your Coffee Mug

You can stop if you are in the habit of adding milk or cream while whisking eggs—now. Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg's nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don't add any unnecessary calories.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.

What is a good substitute for butter when making eggs? ›

The additional alternatives are ghee, margarine, and bacon grease. The three types of oils that you could use to fry eggs include olive oil, avocado oil, and corn oil.

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Many scrambled egg recipes tell you to add a pour of heavy cream, half-and-half, or whole milk. The idea is that these ingredients improve the flavor (dairy tastes good), tenderness (the fat in the dairy interrupts the proteins in the eggs), and fluffiness (the water in the dairy puffs into steam).

While you can still clearly taste the eggs, the dijon added plenty of savory, but with a subtle nuttiness that really complements the eggs perfectly. So feel free to drop in a dollop of dijon mustard into your next eggs, you'll be happy you did!

It's perfect with eggs or potatoes (i.e.: devilled eggs, egg salad, mashed potato, potato salad), and provides the right finishing note for simple cheese dishes like mac and cheese, raclette, or a grilled cheese sandwich. Add it to hot dishes at the end, not the start, to retain the spiciness on the palette.

Here are the best substitutes for yellow mustard. Dry mustard mix: For 1 tablespoon of yellow mustard, substitute ½ teaspoon dry mustard plus 2 teaspoons water. Use another type of mustard: Dijon or even honey mustard can be used in place of yellow mustard.

Traditional Dijon mustard does not contain eggs in its ingredients. However, it's best to check the specific brand or variety of Dijon mustard you are considering. While it's not as likely, some brands may include eggs or other non-vegan ingredients for flavor or texture variations.