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Why is Egg and Orange Juice Such a Bad Combo? Gross!

Orange juice is a very popular drink at breakfast, but how about with–or in–eggs? Some claim that orange juice greatly enhances the flavor of eggs.

While it might seem crazy to add any type of juice to an egg dish, it turns out that orange juice and eggs can cook rather nicely together.

Adventurous types can even drink smoothies made by mixing orange juice with raw eggs.

Why is egg and orange juice such a bad combo?

Some people find that a combination of cooked egg and orange juice leaves a bad aftertaste in their mouth. The reason is that orange juice contains E300 acid, and eggs contain sulfur. Acid from the orange juice breaks down the egg, releasing foul-tasting sulfur directly into the mouth.

However, since not everyone has this unpleasant experience, there is some uncertainty about whether egg–raw or cooked–and orange juice really is such a terrible combination.

Scrambled eggs and orange juice

Orange juice and scrambled eggs combine like… bacon and scrambled eggs or scrambled egg and toast.

For many, a glass of orange juice and a plate filled with yellow, fluffy, scrambled eggs is part of the perfect breakfast.

However, can orange juice actually be cooked with scrambled eggs? Is that even a thing?

It is no surprise to anyone to learn that few have ever thought of tampering with age-old, reliable, traditional egg recipes.

Recipes that totally do not include orange juice as an ingredient.

Yet, the startling fact remains that there is no orange juice taste in scrambled eggs if cooked properly.

Instead, there is a subtle sweetness and “brightness” to scrambled eggs, a flavor that is a bit difficult to put into words.

It is similar to how few people would notice an additional singer backing up a soprano.

Nevertheless, the extra dimension of the backup singer helps make the soprano’s singing more soulful and impactful.

How to scramble eggs in orange juice

There are several recipes on the Internet for cooking scrambled eggs with orange juice.

However, as a quick, general guide, enhance morning scrambled eggs with a recommended ratio of five eggs to two tablespoons of orange juice.

Although recipes vary, adding something salty into the mix when beating the orange juice into the eggs is consistently required.

“Something salty” could be sea salt, tamari, soy sauce, or even ordinary table salt.

Adding the salt prevents the orange juice from making the eggs too sweet.

The salt will help make the eggs taste good in the mouth, and it accomplishes the goal of creating a good balance of savory saltiness and sweetness.

An undoubtedly unanticipated side-effect is that orange juice adds a unique visual touch to scrambled eggs dishes, making them more Instagram-worthy.

The orange juice visually “revitalizes” eggs that look gray or pale.

To further enhance the look of the dish, it is best to experiment with different spices and additional ingredients like colorful peppers.

Adventures with eggs and orange juice

When I tried orange juice and scrambled eggs for myself

Orange juice is a breakfast favorite, but I confess that I would never have thought of cooking it with my breakfast eggs.

One day, I stumbled across a food blog that floated the idea of cooking scrambled eggs in orange juice.

I suddenly found myself intrigued by the sheer, outlandish audacity of combining these two ingredients into one recipe.

Ever since I discovered the deliciousness of using coffee grounds to make spaghetti sauce,

I have become more open to trying unusual combinations. Therefore, I decided to give the scrambled eggs-orange juice recipe a try.

The recipe I first tried called for three kinds of dairy.

I thought this was a hauté cuisine flair going a bit too far for an everyday dish, so I created my own version of the recipe.

However, I stuck with the standard ratio; 5x eggs and 2x tablespoons of orange juice.

I ended up looking intently at the plate of scrambled eggs, feeling unnerved, wary, and very uncertain.

As the eggs were cooking, the smell of the orange juice was evident–even with the coconut oil I always use for greasing pans whenever I make scrambled eggs.

I chose the saltiness in my scrambled eggs–orange juice dish from a soy sauce-without-wheat product called tamari.

I believe that I am like most people when I expect my eggs to be savory and salty, not sweet.

When the time came, the thought of sweet eggs made me hesitant, if not downright reluctant.

Anyway, I finally took the plunge and put a mouthful of the stuff in my mouth.

Turns out the creator of the recipe was absolutely correct. As long as enough salt is in the scrambled eggs, orange juice only adds a gentle tanginess to the dish.

Making orange omelet

Of course, it isn’t only scrambled eggs that go with orange juice.

Boiled eggs eaten on their own and washed down with orange juice are a staple of many American households… but what about an omelet and orange juice?

Again, the results are surprisingly agreeable.


  • fresh oranges x 2
  • brown sugar, 50 grams
  • eggs x 5
  • sugar, 75 grams
  • cornstarch x 2 tablespoons
  • butter x 2 tablespoons
  • salt
  • (for dusting) powdered sugar

Cooking instructions

  • Preheat the oven to 350°F.
  • Grate the zest of oranges, washed or rinsed in hot water and patted dry. Simmer brown sugar and juice squeezed from the oranges until the liquid is as thick as a syrup in a saucepan.
  • Beat egg whites separated for an omelet with a suitable quantity of salt until the egg whites are stiff. Mix sugar, orange zest, and egg yolks until creamy. After sifting cornstarch to the yolks, fold in the salted and stiffened egg whites.
  • Add the egg mixture to butter melted in a large saucepan. Bake in a preheated oven at 350°F for between 15 and 20 minutes.
  • Remove the omelet from the oven and drizzle some orange juice syrup over it. Divvy up the folded omelet into pieces sized for the intended consumers.
  • Spread the chunks of omelet onto plates, sprinkle further with more powdered sugar, and top up by drizzling with the remaining syrup. Serve immediately while the omelet is still piping hot.

Frequently Asked Questions About Why Egg and Orange Juice Are A Bad Combo

What are orange juice and egg white good for?

Orange juice and egg white mixed together provide a healthy smoothie. Egg whites provide protein while being low in cholesterol. Egg yolks have powerful anti-inflammatory and antioxidant compounds.

Do orange juice and eggs make a healthy breakfast?

According to nutritionists, American breakfasts of toast, bacon, and eggs followed by orange juice is too heavy for most people. The trouble seems to be the bacon and orange juice can contain far too much sugar. Nutritionists recommend a breakfast of whole-wheat toast and eggs, followed by an orange.

Afterword: Why is egg and orange juice such a bad combo?

For some people, egg and orange juice may not taste as good as the sum of its parts, as each person’s brain has its own perception of everything, including food.

So why is egg and orange juice such a bad combo? The answer may be as simple as “it is purely a matter of taste.”