why are restaurant scrambled eggs so good

Why are restaurant scrambled eggs so good? I do not know for how long I kept looking for an answer to this question. 

I am sure I am not alone, as so many people in my friend’s circle kept wondering about the same.

There is something going on here, as you cannot make fluffy, diner-style scrambled eggs no matter what.

But, do not despair, as I am here to crack the code and save you from all the hassle involved in making restaurant-style scrambled eggs.

If you follow what I share, you can have scrambled eggs that rival those served in any fine dining establishment. 

So, let’s get started, fellas! 

Why Are Restaurant Scrambled Eggs So Good?

restaurant scrambled eggs

Creating a tasty batch of scrambled eggs does not require the skills of a Michelin-starred chef.

But a platter of “ordinary” eggs is in no way comparable to one of the delightfully fluffy eggs.

Now, here’s the thing: if you know a few tricks of the trade, you can make flawless scrambled eggs every time. 

If I can pull that off, you can too! But to make that happen, it is essential to figure out what sets those commercially made scrambled eggs apart.

Tip: You should always use a low flame when cooking to ensure you do not end up making your scrambled eggs taste chewy.

Why Are Restaurant Scrambled Eggs Different?

different scrambled eggs

The “egg formula” used by most eateries typically involves some combination of water, broth, and salt. 

The addition of salt to many restaurant foods enhances their flavor and is a common ingredient.

Moreover, most fast-food restaurants cook eggs on a flat, broad, hot metal surface, which also affects the cooking process. 

What I have also found is that most restaurants have unique flavors because their grills are significantly hotter than yours.

If they do not want runny eggs, they fry them quickly and then move them to the coolest part of the grill. 

And that is why their pancakes and bacon are so much better. 

Here are some other reasons why restaurant scrambled eggs are usually different and so much better. 

The Use of Cream

scrambled eggs with cream

A noticeable difference in the ingredients is that restaurants usually employ cream in the cooking process. 

Scrambled eggs made with cream rather than milk have a noticeably airier texture. 

It is mainly because the cream cooks together with the eggs while they are being prepared.

While milk can be used in place of cream, it does not add much flavor to the scrambled eggs. 

I challenge you to make a side-by-side comparison between scrambled eggs made with cream and those cooked without. 

You will notice that the use of cream makes it incredibly lightweight.

Tip: Use butter carefully and ensure that it is just enough to melt and not too much to burn.

The Use of Preservatives

using preservatives

Pre-packaged eggs, a staple of the ubiquitous fast-food breakfast sandwich, are a major contributor to the high sodium content of restaurant fare.

But, it also means they use preservatives you cannot find at home. 

And that greatly contributes to the “unique” taste of scrambled eggs you find at restaurants. 

The Use of Cheese

using cheese

Oh, this is so cheesy it hurts.

On the other hand, scrambled eggs with Cheddar cheese are a thing of melty, delicious beauty. 

Though I prefer my eggs with gruyere or parmesan cheese, you can still make it work great with any other variety. 

And it seems that restaurants know how to play with cheese to make scrambled eggs taste outstanding.

Before adding the beaten egg, you might choose to add butter to the pan. 

Add some cheese, butter, and cream to the eggs if you want to go all out. 

And do not forget a blob of sour cream on top. 

Just do it right and your scrambled eggs would give those from any restaurant a run for their money. 

The Use of Different Beating Strategy

beating eggs

Rumor has it that if you beat eggs with cream and store them in the fridge overnight, the cream will separate and adhere to the egg white proteins. 

This in turn avoids denaturation and coagulation of the whites. 

The proteins in the egg whites MUST be denatured in the heating process.

Many restaurants stick to the same method, which probably answers your question: “Why do restaurants scrambled eggs taste better?” 

They do because of their unique beating strategy. 


I am familiar with Gordon Ramsay’s “straight-to-pan” egg-beating technique. 

However, I believe that refrigeration makes it possible to flavor the egg with condiments such as chives, spice, or sour cream. 

The Use of Different Cooking Time

cooking time

How long you cook the scrambled eggs will have an impact on how delicious they turn out to be. 

In most cases, scrambled eggs ordered in a restaurant are not cooked for nearly as long as homemade scrambled eggs.

Because of this difference in cooking time, homemade scrambled eggs turn out to be much drier as compared to those you order at your favorite restaurant.   

An Important Consideration

Different restaurants have different cooking strategies. 

For instance, some may use a spatula a bit too often while cooking eggs in the pan. 

The primary tactic is not mashing or stirring, but rather pushing forward into the mixture as it boils and solidifies.

pushing into the mixture

First, they push, and then they pull back. They also move them to the left or right. 

At the same time, they add a pinch of salt, pepper, and other condiments to make it all taste outstanding.

Tip: Do your best to find the best quality eggs and go with farm-fresh eggs if you really want to make high-quality scrambled eggs at home. 

What Keeps You from Making Restaurant-Quality Scrambled Eggs?

Knowing how they make scrambled eggs at your favorite restaurant may be important, but it is even more vital to avoid certain mistakes when cooking. 

Here is what you may have been doing wrong.

You Stick with Milk

If you start with high-quality eggs, you will not need to add a lot of seasonings or spices to make a delicious dish. 

But something you need to change right now is your habit of using milk while whisking eggs.

Understand that adding milk to your eggs will not make them any fluffier, creamier, or more extensible. 

Instead, the eggs lose their texture and flavor when cooked in milk, taking on characteristics typical of school cafeteria food.  

Both amateur and pro cooks agree that the only dairy product suitable for scrambled eggs is butter. 

Here is how to achieve the best results:

  • Using a medium to low flame, melt a tbsp of butter in the bottom of your pan until golden.
  • When the bottom of the mixture solidifies, add the whisked eggs and continue cooking.
  • Be sure to curdle the eggs on the bottom of the pan into large pieces by using a spatula.

You Use an Extremely Hot Pan

extremely hot pan

Most experts warn that using an overheated skillet is the first common error. 

Overly hot pans make it impossible to cook eggs precisely. 

That is to say, it is more challenging to keep them from overcooking.

With a hot pan, two things can go wrong. 

The first issue is that the eggs do not cook equally; rather, one side becomes done more quickly than the other.

To add insult to injury, it also makes the eggs feel dry when you like them to be buttery and silky. 

I recommend keeping the heat at a medium setting so the eggs do not end up burnt and dry.

You Stir Too Often

You just cannot make restaurant-quality scrambled eggs if you over-stir while cooking. 

stirring too often

It is important to avoid it and change this habit, especially if you desire a cloudlike texture.

To ensure uniform cooking, layers should be created rather than constantly stirred. My advice would be to stop stirring constantly and instead take advantage of the spatula. 

Right guys, the spatula is your friend, as you have to use it when tilting the pan back.

By avoiding excessive stirring and using the spatula, you will ensure that the liquid drains onto the cooked surface. 

And this would help you create “wonderful silky layers.”

You Cook for Too Long

Many people also fail to remove the eggs from the pan quickly enough, which is one of the most common mistakes.

cooking too long

What you need to understand is that there will still be heat in the pan after you remove it from the burner, so the eggs will continue to cook even when you turn off the heat.

What’s the solution? Well, prepare them just a tad underdone so that they retain their softness and layers when served at room temperature.

Tip: Do not wait too long to season the scrambled eggs and try to do it while they are still in the pan.


Although delicious on their own, fluffy scrambled eggs also work wonders in a wide variety of other dishes. 

Try them in breakfast burritos or go ahead and make some tacos with chorizo. 

But, ultimately, you have to avoid making certain mistakes, which will keep you from asking, “Why are restaurant scrambled eggs so good?” 

It is all in the ingredients and cooking strategies, and anyone can master that. I promise!