7 different ingredients for unique scrambled egg recipes

7 different ingredients for unique scrambled egg recipes

But the texture was not my favorite.

I thought the texture was gone.

Paige Bennett

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.

paige pours seltzer water into a bowl with two cracked eggs

I put a splash of seltzer water in the bowl.

Paige Bennett

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.

plate of scrambled eggs prepared with seltzer water

I don’t think seltzer water improved the eggs.

Paige Bennett

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.

I really don’t get the hype.

scrambled eggs made with peanut butter

I saw it work in a savory rice dish.

Paige Bennett

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.

pouring orange juice into a bowl with two cracked eggs

I was very skeptical about the orange juice.

Paige Bennett

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.

plate of scrambled eggs made with orange juice

I was not a fan of the taste.

Paige Bennett

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.

plate of scrambled eggs made with mayo

The texture wasn’t terrible, but I don’t like wet eggs.

Paige Bennett

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 couldn’t stand the overly wet eggs.

plate for scrambled eggs made with crème frache

The eggs were way too runny.

Paige Bennett

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.

a bowl of potato starch next to a bowl of beaten eggs

I wasn’t sure what the added starch would do to the texture.

Paige Bennett

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.

plate of scrambled eggs made with potato starch

The eggs were pretty much perfect.

Paige Bennett

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.

paige holds up a plate of scrambled eggs with potato starch

The potato starch was a clear winner.

Paige Bennett

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.