14 Tips And Tricks You Need That Will Amp Up Scrambled Eggs

Honing those egg-scrambling skills is critical to every home chef's culinary quest. While you would think whisking eggs with a splash of water and cooking them in butter on gentle heat is all it takes, we'd say you're only about halfway there.

Scrambled eggs must not be rushed. They need patience, lots of love, and attention. In order to achieve that flawless fluffiness you find in delicious diner eggs, you will need lots of practice in the kitchen. Once you feel that your eggs have reached the restaurant-worthy level of deliciousness, then you will really be ready to take that next step. It's no wonder we find ourselves purchasing them week after week, considering how incredibly nutritious they are. A single egg contains vitamins and nutrients, making them an excellent choice for breakfast, lunch, or dinner. But, aside from reaping all those health benefits, you want them to taste amazing every time, right?

From cooking your eggs as celebrity chefs do to throwing in some seriously-surprising ingredients you would never expect, we have some tips that will amp up your scrambled eggs like no other.

We don't want to have to be the ones to tell you that you have been making your scrambled eggs wrong all this time, but there's a good chance you've been making your scrambled eggs wrong all this time. Scrambled eggs tend to taste better at restaurants for a few reasons, and we will let you in on those secrets.

There is a good chance you have been told to whisk in milk for the fluffiest, most delicious eggs, but, believe it or not, there are alternative mix-ins that deliver better results. Milk will only dilute your eggs and cause them to have an unpleasant rubbery texture. The only dairy you need here is butter (and maybe a little cheese to top it off afterward). Moving forward, use water instead of milk to mix in with your eggs.

Patience is the other significant contributor to crowd-pleasing scrambles. Those light and fluffy eggs won't come if rushed, so always cook them on low heat. The results are, without a doubt, superior to scrambled eggs cooked too quickly. If you already know these elementary tips, we say bravo to you, but there is still much to learn.

Bacon grease is the messy byproduct expelled from those succulent slices of salt-cured pork you love cooking up for Sunday brunch. But once you stop looking at those flying specks of hot grease as a nuisance and start viewing it like pure magic, everything you thought you knew about breakfast will change.

From now on, you should stop throwing your bacon grease out, and here is why. If you already love that oh-so-savory flavor of bacon (who doesn't, right?), then you can give your scrambles a touch of that love, too, by cooking your eggs in it. Anytime you make bacon, strain and drain the grease into a food container and store it in your fridge.

If you cook your bacon first but want to achieve the fluffiest, most flavorful eggs, you'll want to cool down your bacon grease-filled skillet before adding the raw mixture; otherwise, you will end up with rubbery (possibly crispy) eggs. Remember to follow that low and slow cooking method; your eggs will be taken to the next level.

Before you grab your salt shaker, keep in mind bacon and the grease that comes with it are super salty. Anything extra might be a little overboard for your taste buds.

If you don't have bacon grease, you can use a few other fats to cook up those scrambles. We all know butter brings fabulous flavor and keeps eggs from sticking. Plus, you don't have to worry about burning butter if you keep that heat on low.

According to Martha Stewart, clarified butter is the ingredient you want to amp up those eggs, and here's why. Clarified butter starts as butter, then is melted until white milk solids form. Once those dairy solids are skimmed off and removed, you're left with a shelf-stable clarified butter.

When butter is clarified, the flavor changes, leaving you with a silkier, more decadent-tasting spread. The intensified butter flavor does amp up the flavor, but that's not the only trick Stewart insists on. She also recommends that as long as you use high-quality eggs and constantly stir your eggs in the pan, you'll always get light and fluffy results.

Most egg lovers (especially celebrity chefs) have their own mad method for cooking scrambled eggs. Some have that one secret ingredient, while others love using unexpected gadgets to make the magic happen. You already know Martha Stewart turns to her clarified butter for the silkiest scrambles, and that she also recommends keeping eggs on low heat. However, there is one more trick under her sleeve that you must know about, and, yes, it is fascinating.

Stewart turns to her espresso machine for a quick and oh-so-fluffy breakfast. More specifically, she uses the steam wand attachment that hangs off to the side of the appliance. The wand is commonly used to steam and gently heat milk for hot coffee drinks; however, thanks to Stewart, we now know it can do much more.

First, whisk your eggs in a bowl, transfer them to a frothing pitcher or coffee mug and add butter and salt. Then, place the wand inside your mug and steam the raw egg. In just seconds, you'll notice large, fluffy curds form. While the results look like harder scrambled eggs, the moisture from the steam will help keep them oh-so juicy and soft.

Most home cooks grab a jug of milk when it's time to whip up breakfast for the family, but the best scrambles are made with the help of something much simpler: water. In fact, diners turn to water when it's time to whisk eggs for the morning breakfast rush because water makes much softer eggs than milk. That explains why they always taste so impressive at a restaurant.

However, believe it or not, the type of water you use to make scrambled eggs can make a difference in end results, too. Instead of using plain old tap water, you might be surprised to learn that adding seltzer water to your scrambled eggs will create velvety soft results that are to die for.

Add 1 tablespoon of plain seltzer water for every two eggs instead of plain water, milk, or cream, and whisk away. From there, use the same low heat and patience you usually would, then give it a taste. The bubbly fizz will create cloud-like light curds that are just a joy to the taste buds.

If you're willing to try this Southern trick, there's a good chance you'll find yourself hooked again to a new and improved method of making breakfast. Paula Deen shares her favorite ingredient for making what she calls "The lady's perfect scrambled eggs." The secret ingredient she uses changes everything you thought you knew about scrambling eggs.

Her recipe calls for four eggs, 1 tablespoon of water, salt and pepper to taste, and (drum roll please), 4 teaspoons of sour cream. We immediately understood how the creamy texture might lend to the overall mouthfeel, but the sour bite of the well-loved condiment is what surprised us the most.

After reading through several 5-star reviews, we couldn't help but notice that sour cream is a standard ingredient for many. So next time you're hoping for creamy-soft eggs, reach for whatever brand you appreciate most and add a dollop of sour cream into the mix. To make these eggs, you simply mix all ingredients and cook them over low heat with an occasional stir. For a proper southern meal, Deen recommends serving them with ham and buttered biscuits.

If you've ever taken the time to sit and watch The Barefoot Contessa in action, you've learned a few things about Ina Garten's cooking style. She sure knows a lot about ingredients and entertaining guests for someone who hasn't had any professional training as a chef. It makes her relatable to most who love learning from her.

Her addictive television episodes draw you back every time, even after every single "Jeffrey's gonna love it" mention she's famously known for. One thing you might not know about the famed celebrity chef is that before starring on Food Network, Garten owned a specialty foods store in the Hamptons.

Owning and operating a small shop filled with specialty ingredients has perks, of course, and learning about some of those unique ingredients was probably a game changer before her show. The decadent ingredient she uses in her scrambled eggs is a prime example.

Just as her eggs finish in the pan, Garten adds a final finishing touch of cold truffle butter to the skillet. The complex nutty flavor will turn any plain-Jane meal into a 5-star masterpiece. A small pad of truffle butter over a slice of toasty rustic bread will surely add additional oomph to your meal, too.

Ina Garten's use of adding cold truffle butter to her pan of scrambled eggs is the key to her immaculately flavored breakfast. The unique earthy notes provide something special you won't find in any other breakfast plate. However, her use of high-quality ingredients isn't the only thing that will turn heads.

The cooking technique that the Barefoot Contessa swears by for scrambled eggs is all about patience. She recommends combining eggs with a bit of half-and-half, salt, and pepper, plus some butter in the pan to ensure that the raw mixture won't stick to the bottom.

After the skillet is warmed over low heat and the butter has melted, it's time to pour them in. No matter how difficult it may be, never turn up the heat. Here's the part that might be a little hard to keep in check; leave those eggs in your pan for about three minutes before stirring even once. You'll notice the eggs become almost "custard-like" in the skillet, which is when Garten recommends you begin to stir a little rapidly. Once they are almost finished, you'll take the pan off the heat. The warmth will help cook the rest, while a general dab of truffle butter is added to the mix right before serving.

You already know how ingenious it is to use an espresso machine's steam wand to cook scrambled eggs. Oddly enough, there's another unlikely appliance that works, too. Your rice cooker is just a press of a button away from cooking up a big batch of oh-so-fluffy scrambles.

Whisk your eggs with salt, pepper, and a splash of water, then set the bowl aside. Turn the appliance on, then add some butter or oil to coat the inside pan of your rice cooker. Add your raw egg mixture into the rice cooker pan and cook the eggs just like you would if they were in a skillet over a stove. The low heat and gentle stirring will produce incredibly soft and velvety eggs.

This is an excellent option on days you plan to have friends over for brunch. If your stove is occupied and overcrowded, you can slowly cook a large batch of scrambles for your friends with the help of this machine. Otherwise, if you are simply interested in trying something a little out of the ordinary, this is a fantastic way to deliver a batch of delicious scrambled eggs without a stove.

We all have the star ingredient that we like to use in our signature dishes. Some swear by quality soy sauce for gravies, while others claim a bottle of Belgium wheat beer is what gives their Thanksgiving turkey the best basting juices.

When it comes to eggs, there's no denying everyone seems to have their own secret trick or ingredient that elevates the overall experience of the breakfast dish. Paula Deen adds sour cream to her famous scrambles, and Ina Garten, who is known for using high-quality ingredients, swears by truffle butter.

Garlic is one ingredient you might not suspect but tastes fantastic with eggs. For the same reason you love fresh chopped chives over the top, garlic does a beautiful job of complementing a savory breakfast like scrambled eggs. The next time you're in the mood for a few cracked eggs, consider sprinkling in garlic salt instead of regular salt. The savory spice combined with fresh cracked pepper and a rich knob of butter will bring great joy to your taste buds.

We all know Gordan Ramsay for his television stardom and explicit potty mouth. But behind all those T.V. episodes and all that profanity are years of professional culinary experience from which we can all gain knowledge. Even Ramsay's take on scrambled eggs offers a high-class, luxe appeal compared to the mediocrity of regular old scrambles.

One specific feature that stands out about his eggs is the desirable creaminess that likely comes from two things. For one, he uses crème fraiche, a cultured ingredient like sour cream. The flavor is very close as they both boast a subtle sour taste. Ramsay's method of cooking the batch is also unique and does wonders for the overall texture and mouthfeel of the dish. He typically adds the eggs to the pan with butter and cooks on low heat, and just as it begins to thicken, the cooking vessel is removed from the heat, then stirs some more.

His on-and-off method helps to keep the eggs from overcooking while also ensuring they reach a lovely custard-like texture once you add the crème fraiche at the last minute.

One thing you'll find in common with most scrambled egg recipes is that they almost always call for a knob of butter. Not only does adding this dairy product bring a rich, creamy flare to the dish, but salted butter helps provide a subtle savory taste to each bite.

Using extra virgin olive oil instead of butter is one simple trick that will take your scrambled eggs to the next level. You can do one of two things. Either cook your eggs in olive oil or finish them off with a drizzle before enjoying a few bites. The earthy, grassy notes of extra virgin olive oil, plus a pinch of sea salt, will bring great value.

Not to mention, it's an excellent option for anyone with dairy sensitivities and offers health benefits you won't get from using other fats like butter. Quality extra virgin olive oil boasts powerful antioxidants and is incredibly healthy, (per Healthline). So, whether you need help in the flavor category or you're looking for new ways to keep things healthy, you'll find both solutions with a switch to olive oil.

Okay, at some point, it feels like we need to draw the line on some of the approved ingredients that go into scrambled eggs. When you hear that mayonnaise is one of those ingredients, you might feel the urge to get all squeamish and give up on the dish entirely — but hear us out. If Alton Brown swears on this, he must be up to something clever, right?

According to the witty Food Network chef, a dollop of mayo is similar to whisked eggs in that both are an emulsion. Add both together and amps up the mixture of the scrambled eggs. It might seem odd to you, but you can't knock it till you try it.

Brown also stresses a few other secrets to improved scrambled eggs. He recommends cooking the eggs until they are almost complete, then transferring them to a warmed plate for the last minute. The heat of the plate will help finish them without overdoing it. Since scrambled eggs get cold quickly, be sure to heat your plate in the microwave or under hot water before serving.

There's something to be said about what lemon juice can do to certain foods. A quick spritz over a broiled fish or seafood dinner will help brighten your meal and bring glory to your taste buds. It also helps provide a vibrant burst of flavor for lean meats like grilled chicken breast. So be sure to grab a bag on your next trip to the grocery store.

But have you ever thought about adding lemon juice to your eggs? Believe it or not, lemon juice can elevate your scrambled eggs for a few reasons. For one, the acidity will help cut any heaviness from added fat like butter, which helps bring an even lighter feel to the meal.

Lemon also works to create tiny air pockets in the eggs. This chemistry change is your one-way ticket to super soft and velvety eggs. If you find yourself drooling over these delicious eggs, there's no cause for concern; they are just that good, thanks to that sour citrus fruit.