Baked Scrambled Eggs - The Recipe Critic (2024)

FAQs

Why do restaurant 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.

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.

One of the biggest mistakes people make with this recipe is adding the eggs and the butter pats into the pan at the same time. Since the two ingredients don't cook at the same rate, you'll end up with hard eggs and butter that isn't quite toasty enough.

To make the best-ever eggs that the "Jolene" songstress makes for her and her husband, Carl Thomas Dean, follow her exact words: "When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!"

Some Southerners swear by adding a little milk, cheese, or even sour cream to their scrambled eggs to give the dish a delicious finish, but there is one secret ingredient that is sure to result in the fluffiest scrambled eggs you've ever tasted or served. It's water. That's right.

Egg white has the capability to gel and is frequently used as a binding agent in many different prepared foods. Using more whites in a cake mixture will help create a fluffy, light baked product with good volume and texture; while using more yolks will create a denser baked good with a deeper, richer flavour.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Preheat the oven to 350 degrees F (175 degrees C). Put an egg in each cup of a standard muffin tin. Bake in the preheated oven for 30 minutes. Transfer baked eggs to a large bowl filled with ice water.

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.

It's easy to overcook scrambled eggs with milk

So, whatever liquid you add — water and cream included — can lead you to overcook the dish. This directly affects the consistency of the final product, ultimately making them that much more rubbery or dry.

Why do chefs undercook scrambled eggs? ›

Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese, or cream may be folded in over low heat until incorporated. The eggs are usually slightly undercooked when removed from heat since the eggs will continue to set.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

IHOP's Secret to the Fluffiest Egg Omelet

That's right, there's a “splash” of IHOP's “famous buttermilk and wheat pancake batter” in their omelets. This “spill,” revealed earlier this year on TikTok, was both enlightening and enraging.

An undisputed restaurant scrambled eggs expert, Gordon Ramsay, offers a slightly different take. He suggests that you start eggs on medium heat until they solidify. Then, take them off the heat for under a minute. Finally, put the eggs on medium heat for a minute or two (per MasterClass).