Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

Scrambled eggs are cooked over lower heat and stirred slowly. This lower heat, slower process keeps the eggs fluffy and soft. Believe it or not iHOP's secret to fluffy scrambled eggs is adding just a little pancake batter!

For over 60 years, the IHOP family restaurant chain has served its world-famous pancakes and a wide variety of breakfast, lunch and dinner items that are loved by people of all ages. IHOP offers its guests an affordable, everyday dining experience with warm and friendly service.

The Scrambled Eggs used for Bowls and select Burritos do contain milk. These eggs are prepared differently from the scrambled eggs in the breakfast combos. The Shredded Beef / Pot Roast contains milk.

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

“Eggs are a good source of protein (both whites/yolk). They also contain heart-healthy unsaturated fats and are a great source of important nutrients, such as vitamin B6, B12 and vitamin D,” says Kurt Hong, MD, an internal medicine specialist at Keck Medicine of USC.

Instead add half a teaspoon of water per egg which helps create Steam while the eggs cook. That way the proteins don't bind too quickly. And are actually fluffier. Rather than tough and dense.

There are endless possible variations, but I'm going to break it down into three overarching groups with links to their recipes/techniques: very soft and loose eggs with barely perceptible curds (i.e., fancy-French-restaurant scrambled eggs); soft-scrambled eggs with small, delicate curds; and dry, fluffy eggs with ...

When you put cold batter on a hot griddle, it will bring the griddle temperature down, and it will take a little bit for the griddle to recoup. At IHOP or Denny's, the griddles are very heavy compared to the number of pancakes they put on it, so the temp differential is much less compared to a pan at home.

IHOP doesn't use butter or oil on its griddle, because butter can give the pancake that webbed, lacy look, instead of a uniformly golden brown 'cake. If you need a little fat to keep the pancakes from sticking, Grimm suggests rubbing a little Crisco on a cold pan with a paper towel.

In addition, we use highly refined soybean oil in our fryers, which the FDA exempts from being labeled as an allergen.

Every year, IHOP also serves 214 million eggs, 100 million cups of coffee, 32 million pounds of bacon, sausage, and ham, 14 million gallons of orange juice, and 1.5 million gallons of syrup. IHOP was founded in 1958 in Toluca Lake, CA.

An egg tastes different depending on how it was cooked, and the ingredients used when cooking. All eggs have an egg-like taste; raw eggs will have a distinct taste from scrambled eggs. Scrambled eggs are different from those that have been cooked too easily and so on.

Contains vitamins A, E, B2, B6, and B12 that dilate blood vessels and reduce the accumulation of cholesterol in the arteries. Egg yolk contains antioxidants lutein and zeaxanthin which can protect against cataracts and macular degeneration. The “good” HDL cholesterol in scrambled eggs has antioxidant properties.

In and of themselves, scrambled eggs are a healthy dish. Eggs are high in protein as well as B vitamins and vitamin D; eggs also contain heart-healthy unsaturated fats. However, when butter, cream, cream cheese, or shredded cheese are added, the calories, cholesterol, and fat content increase.

Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.