I Tested IHOP's Secret to Fluffy Omelets, and It's Magical (2024)

FAQs

How does IHOP get their omelettes so fluffy? ›

The secret to IHOP's fluffy eggs and omelets is a small amount of pancake batter added to the beaten eggs before cooking.

Chefs have been known to add flour to omelet batter for this exact reason. The leavening in the batter also adds “lift,” helping produce the thick, fluffy omelet diners have come to love.

Aside from a very mild sweetness, IHOP pancake batter has a very neutral taste, so it doesn't disrupt the flavor of the eggs, but the leavening in the batter transforms the eggs into plush, airy omelet perfection.

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

It is marked that the Omelettes contain wheat and gluten as they are made with a splash of Buttermilk Pancake batter to create a light, fluffy Omelette. The same batter is also used in our Burritos and Bowls. The Scrambled Eggs do not contain Buttermilk Pancake batter.

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets. The Fluffiest Scrambled Eggs. Ever.

Waking up to a cup of coffee and a wonderfully fluffy omelet is the stuff of early morning dreams. But even the most well-intentioned, cloud-like egg dishes can sometimes fall a little flat. The ingredient you can't live without when you want a super-fluffy omelet any time of day is cream of tartar.

Of course, many may react to that pedantic point by saying that they when say real eggs, they mean freshly cracked eggs, not a substitute liquid made from egg whites. Even so, there are eggs present in the omelettes. They just happen to be processed first.

The chicken fried steak alone is responsible for 1530 of the calories. The dish also comes with a heart stopping 4130 milligrams of sodium! That's almost double the daily recommended intake! In fact, the meal exceeds the daily recommended limit in many areas.

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.

What oil does IHOP cook with? ›

In addition, we use highly refined soybean oil in our fryers, which the FDA exempts from being labeled as an allergen. Due to the complexity of our ingredients, other allergenic foods may be present in a menu item, but not declared on this section of menu.

Denny's uses powdered or bagged eggs for most egg dishes

In fact, unless you specifically ask for "real" eggs or "shell" eggs you will most likely get processed eggs used for everything except fried eggs with unbroken yolks.

When eggs are cooked in a butter-coated pan, the butter serves to not only enhance their flavor but also coat the egg white proteins with fat. That fat prevents the proteins from forming those dense, linked bonds, so the eggs turn out soft, fluffy, and creamy.

Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

Whip the egg whites separately.

Some fluffy omelets call for whipping whole eggs, which doesn't lead to as airy—or as stable—an omelet. That's because the fat in the yolk weakens the structure of the egg foam, the cluster of air bubbles made by whipping.