But the texture was not my favorite.
Unfortunately, these eggs were more on the rubbery side and left a pool of weird liquid on the plate. But at least they weren’t dry.
The eggs were really springy when I took a bite.
I was surprised to learn that seltzer water can upgrade scrambled eggs.
I found a recipe on The Kitchn who claims that fluffy scrambled eggs can be achieved with a splash of seltzer water.
This sounded weird at first. But it seems that the bubbles from the carbonation and steam in the pan from the added liquid lighten and soften the eggs.
They cooked well, but they came out too wet for my taste.
These weren’t bad, and the eggs cooked pretty quickly. But they had a mealy quality and were definitely soft.
For some reason, the whites and yolks separated clearly during cooking, which wasn’t as apparent on my other scrambled egg attempts.
Overall these were fine. The flavor was good with just the water, salt and pepper, but the texture was just a little too moist for me.
Apparently peanut butter is another popular addition.
In 2017, actor Scott Foley shared an Instagram video where he put peanut butter on his scrambled eggs.
I googled “peanut butter scrambled eggs” and found a few recipes that involved a lot more work than just adding the spread to some already cooked eggs.
But I decided to keep it simple by adding about a tablespoon to the pan when the eggs were almost cooked.
I really don’t get the hype.
There was no doubt about the peanut butter taste here.
As for the texture, the eggs were soft, smooth and thoroughly cooked, which is how I like them.
But the taste was not my favorite. I think they are probably tastier in a savory rice dish or stir-fry.
I’ve even tried adding orange juice to my eggs.
The Kitchy Kitchen shared a surprising secret ingredient for the best scrambled eggs: orange juice.
I honestly wasn’t looking forward to trying this. But the recipe claims you can’t taste the orange – it just adds brightness to the dish.
If nothing else, it was helpful to pour a splash of orange juice into my beaten eggs before pouring myself a glass for breakfast. But the recipe also calls for milk and sour cream (I replaced it with crème frache), so it’s hard to know if the orange juice really did anything to achieve the fluffy texture.
The author of the recipe recommends cooking until golden brown, but that didn’t sound or look great to me, so I went with my own color preference.
The texture worked, but overall these just didn’t do it for me.
These were okay. They definitely had a slightly sour and super sweet aftertaste which I didn’t like, but they were better than the peanut butter eggs.
The texture was great because of all the added liquids. The process also included a full three-minute whisking, which I think helped break down the eggs for a softer texture.
These eggs were soft and fluffy, a little wet but not too wet.
The eggs came out incredibly creamy.
These eggs were still a little wetter than I like, but they had a buttery flavor and were really creamy.
I couldn’t taste the mayo at all, but it helped make the texture moist and anything but rubbery. I was also impressed with how well the scramble held together.
They took about eight minutes to fully cook.
I also tried a popular crème frache hack.
Many people, including celebrity chef Gordon Ramsaynow use crème frache for a creamier scrambled eggs.
I’ve also tested it on medium heat before, and they turned out great.
This time I used a lower temperature.
I couldn’t stand the overly wet eggs.
In my previous attempts with crème frache scrambled eggs, I have cooked the eggs to my liking.
But I really wanted to stick to the script here, so I kept them on low heat, mixing almost constantly, and taking the eggs off the heat every now and then.
It took over 10 minutes to make this scramble, and while the final flavor was quite good, the texture wasn’t my thing.
The eggs were super creamy and buttery so the flavor was nice. But the ultra-wet, smooth texture made me nauseous.
A little less butter, and I think they would have gotten better. I also don’t often have crème frache on hand, so it won’t be my new go-to for making scrambled eggs.
Finally, I tested adding potato starch.
According to The New York Times“starch can physically hinder the coupling of proteins. At the same time, when heated with moisture, starch granules swell, bind that moisture and prevent it from escaping.”
The first two stores I visited didn’t have any potato starch in stock, making it the hardest ingredient to come by. But I eventually found it at a third store.
Luckily it was sold in bigger bags so I have plenty on hand for the future.
I was extremely impressed with these decadent scrambled eggs.
Although it was a bit tricky to track down, the potato starch quickly proved to be worth the effort.
I started by whisking a little starch and milk in one bowl and my eggs in another. Then I added the starch mixture to the eggs, beat again and put them in a hot, buttered pan.
These eggs cooked the fastest of all the recipes I’ve tried.
The taste and texture were both incredible too. The eggs were super velvety and floury, but it didn’t feel like I was eating a plate of undercooked eggs.
Everyone has their own tricks for making the best scrambled eggs, and now I have mine.
I usually don’t do anything special with my scrambled eggs.
To be honest, I usually eat them with bread anyway, so I’ve never had a problem with it. But of all the secret ingredients I tried, I was most impressed with the potato starch.
It really made for soft, fluffy scrambled eggs cooked the way I liked them.
Fortunately, I still have enough starch left over to make these perfect eggs for many mornings.