How to Make Fluffy Scrambled Eggs Like Dolly Parton
Melany Love
Dolly Parton's scrambled eggs
Eggs are a breakfast staple. Whether you like ’em scrambled, over easy or even as eggs Benedict with a bit of homemade Hollandaise sauce, you know the dish is bound to be delicious. But, of all the ways to cook an egg, scrambling has to be one of the most popular.
Even if you already have a scramble method, it’s worth trying eggs the Dolly Parton way.
How to Make Fluffy Scrambled Eggs
Did you know scrambled eggs are one of the few foods that most Americans can cook without a recipe? It’s true! And while it’s not the most thrilling meal, it’s satisfying nonetheless. You may use a bit of milk or cream and salt and pepper to get your eggs to the right consistency, but our lovely Dolly does it a bit differently.
So what’s her secret? It’s ice water. “Put a few drops of ice water as you’re cooking them and that makes them fluffier—it really does!” she said in an interview with Insider. Start with a tablespoon and work up from there. Too much, and you’ll make your eggs a runny mess.
Does it work? According to science, it sure does! As the water heats in the hot pan, the steam rises and gives the eggs that nice fluff you’re looking for. Just another reason to love Dolly Parton.
If you’ve ever found eggs to be rubbery or bland, it might be the way you’re cooking them. It’s common to make mistakes with eggs, but we can fix them! When whisking, make sure your eggs are a uniform yellow before pouring them into the pan. That means no stray egg white strands. It’s also important to cook slowly over a lower heat—high heat tends to dry your eggs faster.
Try to use a silicone spatula whenever possible. It’s the perfect tool to scrape that extra egg off the side of the pan, and can keep the bottom of your nonstick pan clear of that fried egg blanket (you know what I’m talking about). Use these tips, and you’ll have the perfect fluffy eggs tomorrow morning!
Unique Ways to Eat Scrambled Eggs
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After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri Go to Recipe Learn how to cook eggs one of five ways!
One weekend morning, My husband and I wanted a breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.—Mary Lill, Rock Cave, West Virginia
This sunny specialty is colorful. My eight grandchildren often enjoy these egg-packed pitas for Saturday morning brunch or with a light salad for supper.
I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. —Kallee Krong-McCreery, Escondido, California
This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota
I love these easy cast-iron scrambled eggs that use fresh ingredients I usually have on hand. They make a quick and simple breakfast! —Bonnie Hawkins, Elkhorn, Wisconsin
When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.
When my family visits, I love to make my nephew Robbie happy by making any breakfast with pork and cheese. I created this as a twist on the traditional breakfast sandwich. —Kelly Boe, Whiteland, Indiana
I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri
Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Every bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings.
We make this during holidays or on mornings when we know we're going to have a busy day. You can substitute whatever vegetables your family prefers. It’s also good with steak. —Delisha Paris, Elizabeth Cty, North Carolina
My tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. —Joi Sinclair, Atchison, Kansas
I make these fluffy scrambled eggs when family comes for breakfast or when I just want to do something extra special for myself in the morning. My favorite cheese for this recipe is freshly grated white cheddar, but whatever you have in the fridge works! —Kailey Thompson, Palm Bay, Florida
When I want a brunch recipe that has the appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
