Why Scrambled Eggs Taste Better From A Restaurant Than At Home - Tasting Table (2024)

FAQs

Why are restaurant scrambled eggs different? ›

The liquid that truly makes a difference between passable eggs and restaurant-quality special-event-feeling eggs is water. That may come as a surprise, but the food scientist Natalie Alibrandi told Well + Good that water makes sense at a chemical level.

Other reasons scrambled eggs are better at a restaurant

Believe it or not, adding water to your eggs can make them taste better too. Adding water or other liquids (and cooking at low heat) helps keep proteins from binding together too quickly, which creates a chewy, unappealing texture.

In a small bowl, beat eggs with salt and milk (if using). In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

Yes and No. It really just depends on whatever recipe that the restaurant you're going to be in. For example, a higher end restaurant is more likely to use milk, half and half or even heavy cream (and some use just water) to give the eggs a richness, creaminess, and a velvet texture to the eggs.

The food a hen eats affects the yolk colour of her eggs. Generally speaking, if she eats a wheat-based diet, she lays eggs with pale yellow yolks. Feed that contains corn or alfalfa produces eggs with medium or darker yellow yolks.

The secret to the most creamy and soft eggs is using low heat. Making scrambled eggs over high heat kills them — they become dry and bland.

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.

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

How to make scrambled eggs more flavorful? ›

Finish your plate of scrambled eggs with flaky salt and a few cranks of black pepper; fresh herbs, like parsley, chives, or dill, and/or a shaving of Parmesan are welcome here too.

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.

having been a chef in the UK and US including a stint of 5 Years in the super yacht industry I can confirm that restaurants use whole eggs,(ie from chickens), pasteurised whole egg, pasteurised egg yolks and pasteurised egg white.