Why Restaurant Eggs are Better 

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Gotta love how the “secret” to most restaurant recipes is 5lbs of butter

My opinion, I never thought restaurant eggs was better than mine.

Recipe: 1. Butter 2. Butter 3. Butter 4. Eggs 5. Butter 6. Butter 7. Corn starch 8. Butter 9. Butter Fry the butter in some butter, then add butter. Mix the butter and butter then add to pan and slowly drizzle in some butter. Add the eggs, butter, butter and corn starch, and stir. Lastly add the butter before serving on some fresh butter.

Sour cream in scrambled eggs is also heavenly

"Crack six eggs into a pan, and add in a teaspoon of corn starch" >Cracks five eggs into a pan, and adds in a teaspoon of potato starch. Why must you turn RU-vid into your own personal House of Lies, Senpai?

I serve eggs at my cafe & use my great Aunt's method. Whisk the eggs in a bowl first, then add some evaporated milk. Pour into heavily buttered, non-stick pan, on low heat & constantly stir with spatula. At desired consistency, add salt & pepper. Serve with scratch buttermilk biscuit, maple sausage, red-skin potato home fries, fresh juice, & southern blend coffee. I have people drive miles just for breakfast.

I think Marco Pierre White gives the best advice when it comes to cooking eggs. If you have to take your pan away, then you're doing it wrong. The heat is too high and you need to lower it. Cook them on a gentle eat and keep stirring, it might take 10-15 minutes as it slowly cooks but the end results is 10 times better.

Being sponsored by a butter company must be so nice 😂

"Add cornstarch" *proceeds to use potato starch* Edit: seems like this is a standard tactic to bump the algorithm. Also, thanks for the likes, my RU-vid notifications are for just this video lol

How do restaurants make food taste so good? 1) lots of butter 2) lots of salt

It is better to use unsalted butter, the texture of your eggs will turn out better. You can see in the video that once you put the butter in, you get little curds with running bits, and that’s because the salt is sucking the moisture out of the solids in the eggs, and creating a slurry essentially. The best way is to use the method you have already, but use unsalted butter, and then season once the eggs are cooked.😊

IMO as a chef, the best scrambled egg is kept together, not all chopped up. You slowly fold it in on itself over and over until you have essentially, a ball of egg that has tons of layers and is better to eat than a bunch of little egg pebbles.

$18 for breakfast is robbery.

The “and you can charge like 18 bucks” got me lol

For me it Sounds crazy that 85% Butter fat - Butter is a Special high quality Butter in the US. In Germany the cheapest Butter hast 85% fat. All Butter thats called Butter has 85% fat by law and you get 250gramms for 1,50€

Danish creamery really flooding the RU-vid foodfluencer space right now

I needa get me one of them magic wifi stoves u got

I used to work for a chef. One day a lot of people were complimenting the eggs. One VIP asked him how he got them so creamy and good. He told him a lot of cream and butter. The truth was he put a lot of eggs in a Ziploc baggie and cooked them in the microwave. That's it.

What's a good butter alternative to use if you're serving it to someone with a dairy allergy ?

The secret to good cooking is just using a shit ton of butter

Alternate title: Why scrambled eggs are butter in restaurants?

Chinese/Japanese chefs cracked the code with their use of corn starch in various ways to make average dishes taste better and have such a better texture

Context: Butter...

"finish with a few herbs" - proceeds to add an entire bush

Nah the eggs I cook at home are the best

The corn starch actually makes sense since its often used as a thickening agent in most cooking recipes

I thought it was a common thing to cook scrambled eggs with lots of butter. Tbh I don’t usually like restaurant eggs that much. But I don’t think they use as much butter as I do lol. Cheese is also a great addition, and in my opinion, not much butter is needed if you add lots of cheese.

Chef here: the constant mixing tip is used in ALL restaurants, it’s very important to keep the eggs moving so they are truly scrambled, all the same size and all cooked evenly. Also important is that the eggs are done when they’re not quite cooked, like they’re still just a little too runny to be good, that’s when you take them off.. the residual heat will cook them a little more to hit that perfect spot. Also important is to season them at the end of cooking, salt causes a chemical reaction with the protein of the egg whites and will change the cooking process if you season beforehand. 3 Tbsp of butter during cooking is a good tip, but if you don’t have fancy butter that’s okay, any butter can be used, and you can use part of it melted in the pan before adding eggs. Cornflour is optional, depends on your tastes and what regional scrambled eggs you’re after. A dash of milk is also optional (any milk, doesn’t have to be dairy, just make sure it’s unsweetened) it’s a good idea if you mix you milk with your eggs beforehand for consistency. You can also add a dollop of cream of crème fraiche, optional tho. Method wise, it’s a good idea to premix your eggs, with milk, cornflour or anything else. Heat your pan to medium heat (at the most!!!), melt some butter in that pan if you need, pour those eggs in a stir stir stir. As our boy said, take the pan off the heat periodically if you need to slow the cooking process. Slightly undercook them, season and enjoy. (You can also throw everything into your pan as is and trust in your skills and chaos like I do 😅) Also if your eggs are hard/bouncy/rubbery and water is leeching out of them then you’ve WAY overcooked them (still edible just not good)

Yea the scrambled eggs in my home are usually better than what I get at a restaurant 😂

"Add corn starch" - proceeds to put potato starch

Can’t forget that “undercooked” and slightly wet still eggs are paramount to making good scrambled eggs, they keep cooking for a bit out of the pan and keeping them slightly under means that they’ll “carryover” cook once they’re on the plate. You get fluffy but also creamy and silky eggs instead of firm bouncy and rubbery eggs. Also, a touch of citric acid helps out too. May your eggs be ever fluffy and full of flavor.

Ngl never had eggs taste better in a restaurant than how my mom cooks and taught me to cook at home

Tip, add a little water to your cornstarch before mixing it in. The slurry is easier to mix in evenly into your eggs 🍳

put in cornstarch he says while he's adding potato starch.

I’m more fascinated by the device you’re cooking the eggs on… 👀👀👀

I managed a breakfast joint for a Chinese immigrant couple years ago. They wanted their eggs to look like this, but we didn’t add extra stuff to it. It was all about the cooking utensils and technique to get them the right texture.

I'm European (whatever that means, we're literally dozens of different nations and cultures), and whenever I see Americans talking about "European style butter" I just wonder what the hell that means. It's butter. What do you do in the US to butter that makes it different from ours? Like people saying it's extra creamy. Is your butter lumpy or something? I often just think it's just a bunch of bull some people say in order to make the food sound fancier. I get there's a difference between legislation and perhaps a more serious concern with quality and safety, but often it just ends up sounding silly.

Restaurant secret: Butter. Some more Butter. BUTTER.

I love my eggs plain with a little salt, thanks

What is he cooking on? What is this magic that heats the pan but doesn't burn the wooden counter top?

Never knew corn starch was used in restaurants eggs you learn something new everyday

Now I’m fully craving eggs and super buttery toast 🤤

Am I the only one who wonders how his tabletop is the stove?

Worked as a short order cook in three restaurants. Never seen any of these things done. We used a TON of oil on the grill though.

Having been a chef and restaurant manager for 24 years I can say that this is NOT how eggs are made in restaurants. They are made as cheaply as possible and as fast as possible. And the butter is the cheapest generic junk they can get their hands on.

i dont think ive ever ordered eggs at a restaruant thinking they were gonna be better than what i can make at home. But love this!

I love how he says cornstarch but it's clearly labeled potato

Danish Creamery has, all of a sudden, sponsored the entirety of Food RU-vid.

Don't lie. The reason they're so good is because they cook them in that A5 Wagyu fat from Walmart

I find restraint eggs to be over scrambled

I'm partial to bacon grease myself.

Ive tried the extra-custardy eggs and didnt really like it. French omelet style is pretty decent though: mix them a bit as the curds form, but stop mixing before everything turns solid so you can still form an omelet. When you fold it, the eggs will finish cooking, but still be slightly underdone, a bit creamy and quite good.

I wish I knew of a restaurant that made eggs that I enjoy more than the ones I make myself. Restaurant eggs are always too runny, or have too many crispy bits, or not fluffy enough etc. I get it, they are in a rush whereas I'm trying to make myself my "perfect" eggs.

There goes the Keto friendliness for the eggs.

Adding a bit of cream cheese to scrambled eggs is both more nutritious and creamier than corn starch. Also, with cream cheese you don't need as much butter.

I cook scrambled eggs in butter and add chives and dill. They are fantastic.

whisk eggs and the secret is to add water. once they're almost done, put a lid over them and they steam up and get fluffy.

I love runny eggs on toast aaaaa

If I want an omelette to taste great I add cream cheese. Makes them super fluffy!

never one time in my life have scrambled eggs from a restaurant tasted even half as good as eggs prepared by myself or a family member

How to make a simple breakfast unaffordable: Butter.

A lot of people say you need to use a crap ton of butter for scrambled eggs but the way I make them at work is a little butter but then whisk the every living shit out of the eggs until frothy and starting to solidify, then take off the heat. Perfect custard'y scrambled eggs.

I use Kerrygold real salted butter. It makes my duck eggs even more amazingly fluffy and light! So delicious! Don’t forget to stir as you take the pan on & off the heat every 30 seconds. I also sometimes add milk to my quail eggs, which are mostly yolk, so it adds volume, still add all other ingredients, and same cooking process. My scrambled eggs, whether chicken, duck, geese or quail, are muah chef’s kiss 💋 delightful!! 😅

Heart attack in a pan!! Granny's eggs were FAR better than any cafe!!

I love the "and you can charge like $18 bucks" at the end... truth in advertising.

Yeah i actually prefer my eggs to restaurants and no offense this looks great but i prefer my eggs hard scrambled i don’t want them little bastards to leak anything

"Add in a few herbs" *Proceeds to add a garden 😂

I ain’t never seen a pan so rectangular

Senpai will one day make a video about why brewed coffee is better at restaurants and the secret is just gonna be like a cup of browned butter.

Interesting both senyaigrubs and senpai Kai plugged danish creamery butter in the same day

You didn't mention that you used high-quality eggs. I can tell just by looking at them. I use Happy Farm eggs, specifically the purple carton (mixed 'heirloom). They're so much better than ANY other eggs I've tried, I could never go back.

"Add in a teaspoon of corn starch" *shows tub of potato starch* 😂

This guy's secret to everything is the Danish butter block😂

You’re so much more entertaining when every other line isn’t an edgy joke

the best eggs I had were made with vapor, basically you take a pot, put a small amount of water in it and put a bowl on it so that it sits in it, then you heat the pot to boil the water and when its boiling you start scrambling eggs in the bowl, it takes some time but when you add butter or cream cheese that will make the best eggs you ever had, even without the cheese it tastes so different, creamy and delicious

This is the "secret" of French cuisine

Bro kaneki really hit 😵‍💫 I’ve gotta celibrate everywhere !!!

As someone with a list of allergies too long to list with every restaurant visit, this may explain the "but there was nothing weird on the ingredients list?!" confusion one hour later.

Big tip: dont add salt till theyre complete. Salt during mixing will make them watery.

Dud should get a Whole Foods sponsor like sheesh!

Nothing is better in restaurants

So where do we get a wooden magic witchcraft burner

Wait...... who actually says restaurant eggs are great. That's the least on my list

Put the cold better in at the end when you've taken it off the heat. It'll reduce the temperature just enough to stop it cooking more and going rubbery before it's served.

All that butter is a recipe for a heart attack!

Three tablespoons?! Jeez Louise

NOPE. heres the real 5 steps to perfect eggs. 1 --- pan must be preheated - medium high 2 --- generous amount of butter , wait till melted before adding eggs 3 --- eggs must be cracked and pre-scrambled in a bowl 4 --- add shredded cheese, and a splash of heavy whipping cream (not milk ) and add salt and pepper to your taste 5 --- have a plate ready before you start cooking (same reason for pre mixing cheese , cream, and salt n pepper) because eggs cook fast, and continue to cook for about 1 minute even after pulled from the pan due to high moisture content. So make sure you pull your eggs about 1 minute before they look fully done. If you wait till they look perfect they will overcook on the plate and lose that creamy moist taste. Make sure toast & fruit or any other food is prepared first as fresh eggs are the best and even an extra 10 or 15 minutes will make a difference . And to whoever used to make The Danish Cooking Show on PBS all those years ago thank you. You claimed to have the worlds best scrambled egg tips, and even after all these years I've never seen better egg cooking tips. These are truly AMAZING!!!

My grandma raise 9 children and kept my grandpa fed and happy. She put tons of butter in everything. She didn't need fancy pans or a ton of kitchenalia just a lot of experience and very fresh ingredients off of our own farm Grandpa grew every year.

Buttah makes things bettah 😅

My mom made yummy eggs. On Christmas morning my folks came over to watch my girls opening their Santa gifts and then we had our exchanges and mom would bring her eggs all ready for the oven along with a cookie sheet of bacon. She would go out to the kitchen periodically to 'stir' the eggs and flip the bacon. Slow oven. She worked in food service with the school board. That's how they did their eggs since they had to make so many. And yes, she definitely used butter ...no margarine...but real butter. I read somewhere that eating margarine was almost like eating plastic...that they were made similarly. 🤷‍♀️

Except scrambled eggs are NOT better at restaurants at all. My homemade eggs kick the pants off any restaurant.

Most restaurants don't have time to Crack eggs especially if they're a busy breakfast or brunch place, most use carton eggs. I like adding the mix Mexican cheese with my eggs, a pinch of oregano and salt cooked in butter of course

“And you can charge like 18 bucks” 😂

I've never in my life seen butter that advertises its butterfat percentage. And I've looked -- I specifically WANTED high butterfat stuff at one point (can't remember what for -- puff pastry, maybe?), and none of the supermarket butters labeled it. I've even been to butchers selling small batch butter that didn't label their butterfat percentages.

Hi

I am afraid to ask what "non-european style" butter is.

(if it's diner eggs you're after, the secret is pancake mix, about ½-1 teaspoon per egg)

Basically the secret to making a "good" egg is to not make it an egg anymore... Eggs are healthy, you are just going for taste (which can be and is always most likely a unhealthy option). All you've achieved is changing the flavour profile and texture of the "eggs" which have now more properties of butter and corn starch than the nutrients from the egg itself.

Forget about the corn/potato starch and all that butter. Just need a little butter to prepare the pan (low heat for everything), add some milk to the eggs, whisk, stir in heated pan, and enjoy! Also... don’t use silicone or medal objects for stirring. Chemicals from silicon can leach into the food from the heat, and metal scraping the bottom of pan isn’t a good thing.