8 Scrambled Egg Recipes With a Secret Ingredient You'd Never Guess

Gordon Ramsay swears by this scrambled egg recipe, and his secret ingredient is crème fraiche. Similar to sour cream, crème fraiche adds creaminess to the scramble and makes the eggs pleasantly custard-like.

Get the recipe: Gordon Ramsay's scrambled eggs

You'd never guess there was orange juice in these scrambled eggs, but just a splash of juice adds the perfect amount of sweetness and brightness to the eggs.

Get the recipe: scrambled eggs with orange juice

If you prefer your eggs supersoft and custardy, heavy cream is the secret ingredient you need to incorporate. Its consistency is even thicker than milk, aiding in silky-textured eggs that Chrissy Teigen calls "cheesy cheese-less scrambled eggs."

Get the recipe: custard scrambled eggs

Cornstarch is a thickening agent that works surprisingly well with scrambled eggs. Adding a tiny bit of cornstarch to scrambled eggs whisked with milk thickens the mixture and makes it cook even more quickly, while resulting in creamy, non-dry eggs.

Get the recipe: 15-second creamy scrambled eggs

Try cooking scrambled eggs with ghee instead of regular butter, and you'll notice the difference. Clarified butter is best for high-heat cooking, and unlike regular butter, it won't burn easily and lead to an unpleasant aftertaste in your eggs.

Get the recipe: perfect scrambled eggs with ghee

This recipe calls for frozen butter that you grate directly into the whisked eggs. Grating the butter helps the fat to evenly distribute and melt as you stir in the pan, resulting in extracreamy eggs.

Get the recipe: soft scrambled eggs

Perhaps the most common "secret" ingredient, whole milk thickens up the eggs and results in a larger portion — you'll end up with a slightly larger amount of eggs if you add milk, so it's ideal when cooking for a group.

Get the recipe: creamy scrambled eggs with whole milk

It's a fact of life: bacon makes everything better. The secret to quite possibly the best-tasting scrambled eggs is cooking bacon in a skillet and then using the fat that remains to cook the eggs. You'll only need one or two tablespoons (treat this fat as you would butter), so you'll need to remove some excess from the pan. Pour the whisked eggs into the skillet and cook on medium heat, and you'll have salty, smoky, bacony eggs — served with the actual bacon, of course.