I’m on a quest to make the best scrambled eggs. Here’s how 7 different ingredients made the dish better or worse.

I added all sorts of ingredients to my eggs. Paige Bennett I’m on the quest to make the best scrambled eggs, and I found some surprising secret ingredients. Some of the ingredients, like seltzer water and mayo, made the eggs much too wet for my taste.

I was very surprised by how well the potato starch worked, and I’ll definitely continue using it. Adding Greek yogurt to eggs was quick and easy. Greek yogurt was one of the easiest ingredients to add.

Paige BennettScrambled eggs are a popular breakfast dish because they’re so quick to make. Adding Greek yogurt didn’t slow the process down — it was easy to toss a bit in while whisking my eggs. It’s also a cheap ingredient that I often have on hand.

But the texture wasn’t my favorite. I thought the texture was off. Paige BennettUnfortunately, these eggs were more on the rubbery side and left behind a pool of weird liquid on the plate.

But at least they weren’t dry. The eggs were really bouncy when I took a bite. I was surprised to learn that seltzer water can upgrade scrambled eggs.

I added a splash of seltzer water to the bowl. Paige BennettI found a recipe on The Kitchn that claims 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 the steam in the pan from the added liquid help make the eggs lighter and more pillowy. They cooked well, but they came out too wet for my taste. I don’t think seltzer water improved the eggs.

Paige BennettThese weren’t bad, and the eggs cooked pretty quickly. But they had a melty quality and were definitely soft. For some reason, the whites and yolks distinctly separated while cooking, which wasn’t as apparent with 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 slightly too moist for me. Apparently, peanut butter is another popular addition.

I added the peanut butter directly to the pan. Paige BennettIn 2017, actor Scott Foley shared an Instagram video where he put peanut butter on his scrambled eggs. I Googled “peanut butter scrambled eggs” and found a few recipes that involved much more work than just adding the spread to some already-cooked eggs.

But I decided to keep it simple by adding about a tablespoon to the pan when the eggs were almost done cooking.  I really don’t understand the hype. I could see it working in a savory rice dish.

Paige BennettThere was no mistaking the taste of peanut butter here. As far as texture goes, the eggs were soft, smooth, and thoroughly cooked, which is how I like them. But the flavor wasn’t my favorite.

I think they’d probably be better in a savory rice dish or stir-fry. I even tried adding orange juice to my eggs. I was very skeptical about the orange juice.

Paige BennettThe Kitchy Kitchen shared a surprising secret ingredient for the best scrambled eggs: orange juice. I truthfully wasn’t looking forward to trying this. But the recipe claims you can’t taste the orange — it just adds a brightness to the dish.

If nothing else, it was convenient to pour a splash of orange juice into my whisked eggs before pouring myself a glass for breakfast. But the recipe also calls for milk and sour cream (I substituted with crème fraîche), 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. I wasn’t a fan of the flavor. Paige BennettThese were OK.

They definitely had a slightly acidic and supersweet aftertaste that I didn’t love, but they were better than the peanut-butter eggs. The texture was amazing because of all the added liquids. The process also involved a full three minutes of whisking, which I imagine helped break down the eggs for a softer texture.

These eggs were soft and fluffy, slightly wet but not too wet. Next up, I tested mayo. Celebrity chef Alton Brown swears by mayonnaise in eggs.

Paige BennettAt first, it seemed strange to add mayonnaise to scrambled eggs, but I came around to it. The trick was shared by celebrity chef and food scientist Alton Brown, so I figured it would turn out great despite my hesitations.  Mayo is made with eggs and oil, so I assumed it would make for a richer scramble.

The eggs came out incredibly creamy. The texture wasn’t awful, but I don’t like wet eggs. Paige BennettThese eggs were still slightly wetter than I like, but they had a buttery taste 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 cook fully.

I also tried a popular crème-fraîche hack. I added the crème fraîche in the pan. Paige BennettMany people, including celebrity chef Gordon Ramsay, use crème fraîche for a creamier scrambled egg these days.

I’ve tested it before, too, using medium heat, and they turned out great. This time around, I used lower heat. I couldn’t stomach the overly wet eggs.

The eggs were far too runny. Paige BennettIn my previous attempts with crème-fraîche scrambled eggs, I 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 removing the eggs from heat occasionally.

It took over 10 minutes to make this scramble, and although the end flavor was pretty good, the texture was not my cup of tea. The eggs were super creamy and buttery, so the flavor was nice. But the ultra wet, smooth texture grossed me out.

A little less butter, and I think they would’ve turned out better. I don’t often have crème fraîche on hand either, so it won’t be my new go-to for making scrambled eggs. Finally, I tested adding potato starch.

I wasn’t sure what the added starch would do to the texture. Paige BennettAccording to The New York Times, “starch can physically impede the linking of proteins. At the same time, starch granules swell when heated with moisture, binding that moisture and preventing it from escaping.

“The first two stores I went to didn’t have potato starch in stock, making it the hardest ingredient to come by. But I finally found it at a third store. Luckily, it was sold in larger bags, so I have plenty on hand for the future.

I was wildly impressed with these decadent scrambled eggs. The eggs were pretty much perfect. Paige BennettAlthough tracking it down was a bit of a pain, the potato starch quickly proved itself worthy.

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, whisked again, and added them to a hot, buttered pan. These eggs cooked the fastest of all the recipes I tried.

 The flavor and texture were both incredible, too. The eggs turned out super velvety and melty, but it didn’t feel like I was eating a plate of undercooked eggs. Everyone has their own tricks to make the best scrambled eggs, and now I have mine.

The potato starch was a clear winner. Paige BennettI don’t typically do anything fancy to my scrambled eggs. Truthfully, I usually eat them with bread anyway, so I’ve never fussed over them.

But of all the secret ingredients I tried, I was most impressed by the potato starch. It really made for soft, fluffy scrambled eggs that were cooked just how I like them. Luckily, I have plenty of the starch left to make these perfect eggs for many mornings to come.

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