The Secret Trick Restaurants Use To Prevent Watery Scrambled Eggs

Restaurants have a secret technique to ensure their scrambled eggs remain fluffy and not watery, which involves careful attention to heat and the addition of a special ingredient. The trick lies in cooking the eggs on low heat, which allows them to cook slowly and evenly, preventing the proteins from seizing up and releasing water. This method avoids the rubbery texture that often accompanies overcooked eggs. Moreover, many chefs add a small amount of dairy, such as cream or milk, to the eggs before cooking. This not only enhances the creamy texture but also helps to stabilize the proteins, resulting in a more cohesive mixture that holds together well. Some chefs even use crème fraîche or sour cream for a richer flavor profile. Stirring the eggs gently and constantly during cooking ensures even heat distribution and prevents the eggs from sticking to the pan, which can cause them to break apart and release moisture. By incorporating these techniques, restaurants are able to serve scrambled eggs that are consistently tender, moist, and appealing, making them a breakfast favorite that keeps customers coming back for more.