I Made 5 Famous Scrambled Egg Recipes And Found The Very Best One (2024)

FAQs

How do restaurants make scrambled eggs taste so good? ›

While adding salt is the most likely reason scrambled eggs taste better in a restaurant, it is likely not the only reason. Believe it or not, adding water to your eggs can make them taste better too.

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

One of the most common mistakes people make when cooking scrambled eggs is adding too much liquid. This can result in eggs that are watery, overcooked, and lacking in flavor. The excess liquid causes the eggs to steam instead of sauté, which can result in a rubbery texture.

The basic idea here is that the milk will increase the egg's fat content, resulting in scrambled eggs with a creamier consistency and a rich, buttery edge.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Our fave country crooner has revealed that she has an easy hack for getting her scrambled eggs to fluff up to perfection, and it's something everyone can try out at home. In an interview with Insider, Dolly let slip that she uses a couple of drops of ice cold water while her eggs are cooking to get them just right.

What are navy scrambled eggs? ›

In the United States armed forces, "scrambled eggs" is the nickname for the golden oak leaf and acorn embellishments (known as fretting) on the bills (visors) of framed service and dress uniform caps (called service caps in the Army, combination covers in the Navy and Coast Guard, barracks covers in the Marine Corps) ...

Omelettes are cooked over higher heat, while rolling the pan to distribute the uncooked portion and folding over. Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft.

Then, make sure you've used enough salt and enough butter/oil in the pan. Large scale restaurants often buy egg for scrambling as a pre-mixed goop in cartons, rather than as actual eggs. They'll probably add milk or cream to the mix too, and a bit of salt and pepper depending on the chef.

When asked if adding milk to scrambled eggs is a good idea, Robby Melvin, Southern Living Test Kitchen Director, simply and unequivocally said, "Nope." Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs.

Beat in a bit of water or milk (1 Tablespoon liquid per egg), pour the egg into a heated pan, let it SIT for a minute or two and then gently fold it over as it cooks. The egg releases steam as the liquid in it evaporates, and this fluffs up the egg as long as you do not move it around TOO much and squash it back down.

Take a page out of the French cooking playbook and finish your scrambled eggs with a sprinkling of fresh herbs. Chives are a classic choice, but dill, cilantro, or parsley can all add a lot of flavor with very little effort.