Where do you get the kind of scrambled eggs they serve at restaurants?

When I go to a restaurant and order scrambled eggs, they usually serve these really light, fluffy solidly yellow eggs that taste really good. The eggs I buy in the store are good, but they taste fattier, so I really would like to know how the restaurants scramble their eggs or what kind of eggs they use.Where do you get the kind of scrambled eggs they serve at restaurants?
Add a little milk or water and beat with a fork or whisk before pouring into the skillet. And be sure to use very fresh eggs --- don't buy more than you plan to use within a few days --- because freshness is very important for eggs that are to be scrambled or fried. Restaurants estimate their usage, and use only the freshest to be served this way, and use the older ones for baking, boiling, etc., but never keep any very long.
Most restaurants use the liquid eggs in a carton.Where do you get the kind of scrambled eggs they serve at restaurants?
Start with the freshest eggs you can get.

Beat them very lightly with a folk in a clean bowl. Do not add salt.

Keep the heat in your skillet low.

Stir the eggs once they start to set, fluffing them up.

As soon as they begin to harden, take the skillet off of the heat.

To make over-cooked eggs moist again, add a drop or two of whole milk. Serve immediately.
add milk to your eggs before you start cooking
Restaurants usually use ready-made eggs out of a box. You can find it at your local grocery store, in the egg section, the box will look like a milk box, but has liquid eggs inside.
I would try egg beaters that is sold at grocery stores. It is usually liquid pourable eggs they use just like egg beaters.
No,no, no to the other answers! Yes some places use a plastic bags of eggs. It is not egg beaters (full of fillers and chemicals) but merely the eggs. This has no bearing on why restaurant eggs taste better because its still eggs! It's in the preparation, shell or bag! First of all the splash of milk is an old wives tale and toughens eggs, there is science behind this. A splash of water is the key as is leave out any spices, salt is the worst. So whip the eggs and sit them aside while you warm the pan. This lets the eggs get a bit warmer as super cold eggs don't work. When your pan is warm put the eggs in after another quick whip. Now the real key. Don't mess with them, let them sit for a minute. Don't stir, just every once in a while push them around. You will have big chunks. And lastly..... when they look almost done pull them off as even once on a plate they will continue to cook. This is the mistake most make..... stirring too much and cooking them all of the way before the plate.
If you add milk, they turn light and fluffy.
grocery store!
Some restauraunts will use powdered scrambeled eggs where the powder just needs to be rehydrated and cooked.



This is mostly used in cafeterias -- yucky!
beat the eggs with a wish real well, put into hot pan and stir continuously until done
Smart and final, but whip them up really fluffy with whole milk. On medium heath melt some real butter and cook em up. That is how I sued to cook thing when I worked in food service.
It depends on the restaurant you go to. But I'm pretty sure some of them use the kind like egg beaters (eggs that you pour). It saves them time from having to scramble it.
Its not the egg its what the restaurant puts into it to make it light and fluffy put a little bit of milk in the eggs and they will come out just the same
Scramble your eggs with a little salt and pepper and i think the secret is putting a little milk in them and cook them in butter they should be yummy just like the restaurants you go to. .
Same eggs u use at home, just make them slightly soft. That is how I always make them, they are just like the restaurants.
Don't know where you eat out for breakfast, but solidly yellow sounds like powdered eggs to me. To scramble fresh eggs at home, whip them with a wisk,a little water added. That's it.