Millions of folks have enjoyed the Scrambled Eggs at Waffle House over the years. Yours truly includ-ed. And many of us have wondered how they get them to come out so light and fluffy. Wonder no more! AllRecipes contributor Sarra Sedghi reveals all…
‘There is something inherently special about Waffle House’s scrambled eggs that makes them the cornerstone of a good Waffle House order,” Sarra Sedghi muses. “They’re simultaneously rich, fluffy, simple, yet filling. Plus, now that Waffle House’s egg surcharge is over, you don’t have to spend those […] extra dollars.”
I second that emotion.
And I’m delighted Sarra has managed to pry the secrets of those heavenly scrambles out of the Waffle House vault!
Unsuspected ingredients
The secret, as such, revolves around a few special ingredients – some unsuspected in a scrambled egg prescription.
“Reddit’s community of Waffle House enthusiasts recommends Kaola Gold oil, but note that it comes [only] in restaurant-sized bottles,” Sarra reports. “Waffle House also uses good old American (proces-sed) cheese at a 1:1 cheese slice-to-egg ratio to ensure a velvety texture.”
Special techniques revealed
“Waffle House cooks whip their eggs separately beforehand (notably without butter or milk) and don’t turn the stove up past medium,” Sarra notes.
“Even with a tagline like ‘Good Food Fast!’ Waffle House’s culinary canon involves gently scrambling eggs,” she adds. “Heat the oil in [a] nonstick pan over medium heat, then place two slices of Amer-ican cheese in it. Meanwhile, whisk two eggs vigorously in a bowl until the mixture is uniform.”
“Once the cheese begins to soften, pour in the eggs. Cook the eggs light and runny, and stir with a spatula until they’re done.”
My take
I’ll admit I was surprised that the Waffle House recipe calls for no added milk, cream or even water. But I suppose that could account for their scrambled eggs’ great flavour – undiluted by any other liquids.
And I was also intrigued by the need to handler WH scrambles with care while cooking… Which is right in line with the resto’s whole approach to food and service!
About that oil…
I was also curious about that oil… It turns out Kaola cooking oil is pure Canola from Australia (!). It’s allegedly prized by industrial and restaurant users, available in sizes from a standard 1 L bottle to a 20 ft / 6 m shipping container-enclosed bladder.
The official website boasts, Kaola is ‘The Gold Standard For The Breakfast Grill’, has Zero Trans Fat, imparts a proprietary Buttery Flavour, and is formulated for an exceptionally high smoke point.
The only problem is, you can’t get it in regular supermarkets. It’s available only online from sources such as Amazon.com. And it’s a little awkward for the average cook to obtain. The smallest size at Amazon is 1 US gal / 3.58 L. And the price for that option is (ahem!) . Compare that to $0.43 to $0.69 / 100 ml for essentially the same product at the supermarket. BUT… Imagine the shipping cost for that much heavy liquid.
Which is why Kaola Oil will, now and forever, remain for me a culinary curiosity to be studied from afar!
~ Maggie J.