The Scrambled Egg Secret: Restaurants would rather you didn’t know.

01 Feb

I read an article about making the perfect scrambled eggs and thought the information might be helpful. I have experimented with their methods and found they were pretty close to what I have learned to do over the years, and they work.

Ingredients:   Scrambled Eggs for 2

  • 4 eggs, plus 1 additional yolk
  • 2 Tb Half & Half, (don’t substitute with milk or water, it doesn’t have the same compounds)
  • 2 Tb butter, unsalted
  • 1/8 tsp salt
  • 1/8 tsp black pepper

The biggest tip I learned was to cook in a smaller skillet than you originally thought you needed. It keeps the eggs in a thicker layer and traps more steam which produces a heartier curd in the scramble. It works. I went from a 10″ skillet down to an 8″ skillet and even tried a 6″ skillet, both the smaller skillets worked better than the 10″ one.

  1. Whisk the eggs, yolk, Half & Half, salt and pepper until they are thoroughly combined. (Keep away from beating as it breaks down the eggs) You just want a pure yellow coloring throughout.
  2. Heat the butter in the 8″ skillet over medium heat until it is completely melted, swirling it to coat the skillet. (Be careful not to let the butter brown, as this indicates the skillet is to hot and the butter has gone past the melted stage.)
  3. Add the egg mixture, with a rubber spatula constantly and firmly scrap along the bottom and sides of the skillet until the eggs begin to clump. You will notice the spatula leaves a trail on the bottom of the skillet. This will happen fairly quickly, in about a minute or two. (The rubber spatula tool was crucial, I’ve used wooden spoons, forks and a whisk but the rubber spatula does the trick)
  4. Reduce the heat to low and gently but constantly fold eggs until all clumped and just slightly wet. This takes probably a minute.

Once the eggs are scrambled, transfer them immediately to a warm plate. Don’t let them sit in the skillet as they will continue to cook. Eggs are very delicate and sensitive to heat.


Posted by on February 1, 2012 in Breakfast, Tips



3 responses to “The Scrambled Egg Secret: Restaurants would rather you didn’t know.

  1. Mark Thienes

    February 1, 2012 at 9:50 AM

    These eggs are excellent

  2. javanejoon

    May 14, 2012 at 1:53 PM

    Thats a really interesting recipe. Thanks for this. I always wonder why my scramble eggs aren’t quite so good as I want them to be. But the ‘half and half’ isnt something Im familiar with. Maybe we dont have this in the UK… what is it??

    • flyfishbrat

      May 14, 2012 at 7:46 PM

      Hi there, half & half is a milk cream, sometimes it’s called heavy whipping cream, thicker than milk, generally used in baking, sometimes as creamer in coffee. The extra egg yolk is what I figure makes the biggest difference, along with the size of the pan. I have had a cousin who lived in London for a few years, if I get a chance I will ask him what half & half would be called there. I’m thinking something like sweet cream.


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