How to make great scrambled eggs like IHOP?

Question

I make scrambled eggs by placing them in a frying pan with butter and then salt and pepper. I also add milk to make them fluffy. When I go to restaraunts such as IHOP or Le Peep, their eggs taste so much better and are golden yellow instead of the light yellow eggs I produce. Does anyone know the secret ingredients?

Answer 1

FLUFFY SCRAMBLED EGGS



desired amount of eggs

2 tsp. whole milk

thinly sliced white American cheese (if desired)



Butter the pan and heat until the butter melts. Pour egg yolks into a bowl and scramble into a liquid (must be completely yellow). Combine milk with eggs and scramble until mixed.



When the butter is melted in the pan, add eggs and stir.



Stop for 5 seconds and stir again. When you see little scrambled eggs in the pan, add cheese (cut up) and stir until no liquid is in the pan (all scrambled).



Serve and enjoy.

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PERFECT SCRAMBLED EGGS



2 eggs

1 tbsp. milk

Salt and pepper to taste

1 tbsp. butter



Melt butter over low heat in small skillet. Break eggs into bowl and whip with fork. Add cream and seasonings to taste. Whip milk in. Pour into skillet. When eggs begin to set on bottom and sides, lift up to allow uncooked part to flow to the bottom. Repeat until eggs are cooked through. Slide onto plate. Method two: Pour eggs into pan and gently stir until eggs are cooked.

Answer 2

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RE:

How to make great scrambled eggs like IHOP?

I make scrambled eggs by placing them in a frying pan with butter and then salt and pepper. I also add milk to make them fluffy. When I go to restaraunts such as IHOP or Le Peep, their eggs taste so much better and are golden yellow instead of the light yellow eggs I produce. Does anyone know the...

Answer 3

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Diner eggs Per person: Ingredients 3 or 4 large eggs 1/4 cup milk Salt Pepper 2 teaspoons butter Method Beat eggs, milk, salt and pepper in bowl until blended. Heat a large nonstick skillet over medium heat until hot. Add the butter and let it melt. When the foam from the butter has dissipated, pour egg mixture directly into the center of the pan. As eggs begin to set around the edges, gently pull across the pan with a spatula (silicone spatulas work great), forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and barely any visible liquid egg remains (if you fully cook the liquid out they will be overcooked when you plate them). Do not stir constantly: let the eggs cook before move them Remove from heat and serve immediately

Answer 4

Most breakfast restaurants buy liquid egg mixture in large quantities, saves on time and cost. That is where you see the difference in the colour of the scrambled eggs. There are two other ways to make scrambled eggs taste good and fluffy. First - Beat 3 large eggs until fully mixed, add 1 tablespoon of sour cream, stir until fully mixed. Spray a teflon non stick pan with Pam spray, add egg mixture and whisk with a fork till fully cooked. Second - Beat 3 large eggs, add 1 tablespoon of cold water and cook as above.

Answer 5

Don't add milk -- that takes away on the nice yellow color of the eggs.



Add about 1 tablespoon of water per egg. Mix well and cook over very low heat, stirring constantly with a spoon, not a whisk. Add salt and pepper when the eggs are starting to form curds but are still runny. Continue cooking until they are almost done -- they should have a shine to them because they are not completely cooked. Place them on a plate and they will continue to cook because they are hot and will be perfect by the time you get the plate to the table. Enjoy!



By the way, I have the heat on medium/low to low -- it takes about 10-15 minutes to cook the eggs this way, but they are delicious. Also, preheat the cooking pan, then add the butter (when the pan is warm), then add the eggs.

Answer 6

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Answer 7

You take the egg on and off the heat while cooking so they don't cook to fast and get bouncy ...Chef Ramsey taught me this, add cheese at the end just in time for it to melt a little then pour out of pan to finish melting, salt an pepper.

Answer 8

I-Hop uses a splash of pancake batter in the eggs to make them fluffy.

Answer 9

if someone who didn't work there knew the recipe it wouldn't be secret... i just think that you're adding too many f!@#$%^ ingredients.