You see, adding a few tablespoons of acidic lemon juice to your eggs before you whisk them gives them more shape and helps make air pockets in them when you scramble them in the pan. When the eggs are done cooking, they will be very light and fluffy. Add the extra liquid to the eggs. This slows down the cooking process, which is great for mixed eggs.

However, chefs aren’t just using lemon juice to add to scrambled eggs before cooking them. They’re also scrambling their eggs as normal and then finishing them off with a quick squirt of lemon juice after they’re served.

Some even grate lemon zest on top to make it taste even better! People who have tried it say that this way of adding lemon juice makes scrambled eggs taste light and bright, and it’s hard to avoid.