There’s nothing quite like a fluffy plate of scrambled eggs from your favorite breakfast spot. The creamy, rich eggs seem to taste so much better than the scrambled eggs you make at home. Why is that? What secrets do restaurants use to make simple scrambled eggs taste so delicious?
In this article, we’ll explore some of the reasons why restaurant scrambled eggs often taste better than homemade eggs. We’ll look at factors like cooking techniques, ingredients, and equipment that allow restaurants to elevate humble scrambled eggs into a breakfast delicacy. Read on to learn the secrets of making scrambles eggs with rich, restaurant-quality flavor right in your own kitchen.
Cooking Techniques
One of the biggest factors that makes restaurant scrambled eggs taste so good is the cooking technique. Professional chefs have special skills and methods for scrambling eggs to perfection. Here are some key techniques restaurants use:
Slow Cooking Over Low Heat
Cooking the eggs low and slow is crucial. Restaurants typically use commercial cooktops that allow them to cook the eggs over very low heat. Low and slow cooking allows the eggs to gently warm and set without overcooking. It gives them time to develop a smooth, creamy texture.
Constant Stirring
Chefs are constantly stirring the eggs as they cook. This constant motion creates small, soft curds in the eggs rather than dry chunks. The more the eggs are stirred, the silkier they become.
Adding Ingredients at Different Stages
Restaurants don’t just mix all the egg ingredients together at once. They often add ingredients like cheese, herbs, or other mix-ins towards the end to prevent overcooking. This helps keep the flavors fresh and distinct.
Cooking in Butter
Cooking the eggs in butter rather than oil or other fats is typical for restaurants. The milk proteins in the butter help create an especially rich, velvety texture. Butter also contributes its own nutty, aromatic flavor.
Finishing with Cream or Creme Fraiche
Some upscale restaurants finish off their scrambled eggs by gently folding in heavy cream or creme fraiche at the end. This adds luxurious richness and moisture without overcooking the eggs. It results in an ultra-creamy, melt-in-your-mouth texture.
High-Quality Ingredients
In addition to cooking methods, the quality of the ingredients also has a major impact on flavor. Restaurants are usually using the freshest possible eggs and dairy:
Fresh Eggs
Restaurants don’t skimp when it comes to egg quality. They use the freshest grade AA eggs with bright orange yolks. Older eggs tend to have more runny whites and flatter yolks. Fresh eggs yield the best texture and flavor.
Heavy Cream and Butter
The richness of heavy cream and European-style butter makes a big difference. Store brands just can’t compare with the complex, indulgent flavor of high-fat dairy.
Premium Cheeses
Restaurants use real, high-quality cheeses like cheddar, gruyere, and parmesan. Pre-shredded cheese contains extra powders to prevent clumping that dilute and alter the flavor. The real deal melts smoothly for maximum creaminess.
Fresh Herbs and Seasonings
Chopped fresh herbs like chives, parsley, and dill add vibrant, aromatic flavor. Quality sea salt and freshly cracked pepper also add complexity.
Specialized Cooking Equipment
Having the right tools for the job allows restaurants to easily nail the perfect texture:
Commercial Cooktops
Professional cooktops allow chefs to precisely control temperature. They can cook as low as 175°F for slow, gentle scrambling. Home cooktops don’t go nearly as low.
Powerful Burners
Commercial gas burners have a lot more power and responsiveness than residential ones. Chefs can make quick temperature adjustments to finesse the eggs.
Heavy Pots and Pans
Commercial cookware like cast iron skillets have excellent heat distribution. This prevents hot spots that can overcook the eggs. The heavy material also retains heat for even cooking.
High-Speed Blenders
Blending the eggs before cooking can help yield an extra smooth, creamy texture. Restaurants have powerful blenders that can perfectly puree the eggs in seconds.
Industrial Mixers
Large stand mixers allow kitchen staff to smoothly fold in dairy and mix-ins without over-working the delicate eggs. Home mixers can’t handle the volume restaurants produce.
Should You Add Milk or Cream?
Many restaurant scrambles contain a splash of dairy like milk or cream. Does adding dairy really improve the flavor and texture?
Why Restaurants Add Dairy
There are a few reasons restaurants typically add milk or cream:
- It enriches the flavor with a hint of sweetness.
- It makes the eggs fluffier and lighter.
- It prevents the eggs from drying out and keeps them tender.
- It adds to the creamy, silky texture.
However, adding dairy isn’t strictly necessary. With the right technique, eggs can be fluffy and moist even without the added milk or cream.
When to Add Dairy
If you do want to add milk or cream, wait until the eggs are mostly cooked. Adding it too early dilutes the eggs and prevents browning. For ultra-rich restaurant-style scrambles, stir in some cream or creme fraiche after cooking and let sit 1-2 minutes before serving.
What Type of Dairy to Use
Heavy cream or creme fraiche will make the richest, silkiest eggs. Buttermilk also adds great tenderness. For more mild flavor, try whole milk or half and half. Avoid low-fat dairy as it can make eggs dry or rubbery. Use about 1-2 tablespoons dairy per egg.
Other Tricks for Fluffy, Creamy Scrambled Eggs
Gently Mix with a Spatula
Vigorously whisking the eggs can damage the proteins. For fluffiest texture, gently fold the eggs as they cook using a heat-resistant rubber or silicone spatula.
Add Some Greek Yogurt
For extra creaminess without changing the flavor, substitute 1-2 tablespoons yogurt per egg. The yogurt proteins help make the eggs exceptionally light and smooth.
Blend Before Cooking
Blitzing the eggs and dairy in a blender develops structure for ultra-fluffy scrambles with minimal stirring required. You can also use an immersion blender right in the pan.
Finish off the Heat
Remove the eggs from heat just before they finish cooking. The residual heat will finish cooking them gently without risk of overcooking or drying them out.
Melt in Butter at the End
For extra indulgence, stir in a tablespoon of melted butter per serving right before serving. This adds a lovely sheen and rich flavor.
Recipe for Fluffy Creamy Scrambled Eggs
Follow this easy recipe to make diner-worthy creamy, fluffy scrambled eggs at home:
Ingredients:
- 6 large eggs
- 2 tablespoons milk or heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, for garnish (optional)
Instructions:
- Crack eggs into a mixing bowl and beat lightly with a fork until just blended.
- Stir in milk or cream along with a generous pinch of salt and pepper.
- Melt butter in a nonstick skillet over low heat. Pour in egg mixture.
- Gently stir the eggs frequently, scraping the bottom and sides of the pan. Cook until eggs are just set but still look moist, about 6-8 minutes.
- Remove from heat and continue stirring for 1 minute. Eggs will finish cooking from residual heat.
- Transfer to serving plates. Garnish with fresh chives if desired.
These soft, creamy scrambled eggs are perfect for piling on toast, eating alongside crispy bacon, or just enjoying on their own. You can easily customize them by stirring in mix-ins like cheese, veggies, or fresh herbs. Savor your new go-to recipe for quick yet satisfying homemade egg scrambles.
Frequently Asked Questions
Here are answers to some common questions about why restaurant scrambled eggs taste so good:
Why do restaurants use so much butter when scrambling eggs?
Butter contributes rich flavor and gives the eggs a smooth, silky texture. The milk proteins in butter help the eggs retain moisture and cook up fluffy rather than runny or tough.
Is it better to use milk or cream in scrambled eggs?
Heavy cream makes the richest-tasting, creamiest scrambled eggs. But milk also works well and gives a more mellow flavor. For fluffiest results, add dairy at the end once eggs are nearly cooked.
Should you add salt before or after cooking scrambled eggs?
For best flavor, it’s best to season with salt before cooking. Salt helps swell the egg proteins for a more tender texture. Just avoid over-salting which can cause the proteins to over-tighten.
What is the difference between scrambled eggs and omelets?
Scrambled eggs are stirred frequently to break up the eggs into small curds. Omelets are cooked without stirring so the egg mixture stays in a solid mass that is then folded over fillings.
Why do my scrambled eggs turn brown or gray sometimes?
Iron and sulfur compounds in eggs can cause this harmless discoloration. Overcooking and high heat exacerbate it. Cook gently over low heat just until eggs are set to keep them yellow.
The Secret is Low and Slow
The secret to making fluffy restaurant-worthy scrambled eggs is using low, gentle heat while stirring constantly. This allows steam to slowly set the eggs instead of harsh heat that makes them rubbery. Quality ingredients like fresh eggs, real butter, and heavy cream also boost flavor and richness. With the right technique and ingredients, you can easily make scrambled egg perfection at home.
