I have, in my life, put many different things and stuff into scrambled eggs. Cornstarch, cream of tartar, mirin, anchovies, and olive juice are just a few of the egg add-ins I have tasted and loved. But all of them pale in comparison to Dijon mustard, which has quite literally blown my mind just now.
The idea is not a Claire Lower original, but it is now a Claire Lower go-to. The tip was posted on Twitter (which I still prefer vastly to TikTok) by author and editor Alexander Chee, and I am so glad I tried it out immediately.
Chee goes on to add that he got the hack from the following video, which is worth watching in its own right. It’s full of good scramble tips, but the addition of Dijon is standout.
You may not think of “creamy” when you think “mustard,” but if you know anything about mucilage (a wonderful ingredient with a terrible name that is found in mustard seeds), you know it’s an incredible emulsifier. In a scramble, this means the watery parts of the egg and the fatty parts of the egg (as well as any dairy) get married together in a smooth and harmonious fashion, resulting in a scramble that feels almost a little too decadent on the tongue. I am not exaggerating when I say it was the most luxuriously creamy scramble I have eaten to date. It also tastes lightly of Dijon, which is very French and refined.
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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. Stir and scoot the eggs around the pan continuously with a silicone spatula, until they just congeal into a little mound, then serve immediately with crunchy toast. Garnish with chives for extra credit.