Claire Lower of Lifehacker swears by mirin as a scrambled egg necessity, along with the requisite salt. That's it! Eggs + mirin + salt, and voila — no cream, water, or butter necessary. "I've used mirin in custardy slow-scrambled eggs and fluffy quick-scrambled eggs, and both were the better for it," Lower assures, saying the ingredient gives the eggs a subtle Japanese-inspired flavor when simply stirred into the raw eggs and salt.
Unfamiliar with mirin? The Japanese rice wine has a high sugar content, around 14% alcohol, and a thick consistency that means it works as a seasoning or ingredient in a sauce or glaze (via Just One Cookbook). It's both sweet and umami. There are different types of mirin and mirin-adjacent condiments on the market, but the "true" version is made with glutinous rice, a rice-based fungus called koji, and shochu liquor. Considering mirin's role in Japanese tamagoyaki, a rolled omelet, the concept of adding mirin to eggs for a deeper, more balanced flavor is tried and true.
The Uncommon Ingredient That Gives Scrambled Eggs A Boost - Mashed
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