8 Scrambled Egg Recipes With a Secret Ingredient You'd Never Guess
Scrambled eggs can be completely boring or exciting, depending on how you cook them. If you don't know the best way to scramble eggs, you're at risk of winding up with a plate of dry, rubbery, flavorless mush. With a little help from some secret ingredients, however, you can take your plain old scrambled eggs to new heights and totally upgrade your breakfast routine. Each of these eight recipes features a secret ingredient you'd never guess when eating the eggs that makes a world of difference in how they're cooked. You might never make scrambled eggs the same way again after discovering these tips.
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
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
Ghee (Clarified Butter)
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.