Scrambled eggs in Restaurant taste better than homemade eggs

They don’t.

You can easily make scrambled eggs the way a restaurant does.

Here are the six common sins of scrambled eggs you need to avoid:

1. No milk. Use a splash of water instead.
2. Don’t whip, fork. You’re breaking the yolks and mixing them in with the whites, not trying to kill them.
3. Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove).
4. No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.
5. Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs curdle. Toss in a pinch of salt to taste about halfway through.
6. Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.

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