The Truly Unexpected Ingredient That Totally Upgrades Scrambled Eggs

Scrambled eggs made with just eggs and a bit of salt can really hit the spot, but it isn't uncommon to upgrade them with a few extra add-ins. Many recipes call for adding dairy-based ingredients, such as milk, crème fraîche, or butter, to make them extra-creamy. There are also a number of herbs and spices that elevate the flavor of scrambled eggs. One ingredient, however, can improve both the taste and texture of the breakfast staple: potato chips.

If scrambled eggs with a crunch don't sound appetizing to you, don't worry, because that's not what potato chips do to scrambled eggs. Instead, they soften and give the dish a hearty texture similar to an omelet. This may seem odd at first, but if you truly think about it, potatoes and eggs aren't a new combination. If you like potato frittatas or are a fan of eating your eggs alongside hash browns or home fries, you'll want to try adding chips the next time you make scrambled eggs.

The concept of adding potato chips to scrambled eggs didn't come from some random TikTok cooking hack, but rather from Spanish chef and restaurateur Ferran Adrià. In 2003, he published a recipe for tortilla Española, or Spanish omelet, in which he used potato chips in place of potatoes. In a traditional tortilla Española, thin slices of potato are cooked low and slow allowing them to almost become one with the eggs. But by using potato chips instead, you're able to skip the long prep and cooking time.

Though Adrià's original recipe was for an omelet, the same technique works just as well on scrambled eggs. If you've ever added potatoes to scrambled eggs before, you know that they sink straight to the bottom. You also have to cook them ahead of time, otherwise they'll still be raw by the time the eggs have finished scrambling. When you use potato chips however, the potato is evenly distributed throughout your scrambled eggs, and you don't have to worry about them turning out raw.

In terms of proportions, adding potato chips to scrambled eggs is similar to adding any other mix-ins. You don't want to add so much of it that the egg gets lost. According to celebrity chef Alejandra Ramos, you'll need two small bags of potato chips (a total of 5 ounces) for every eight eggs. This ratio of course can be easily scaled down or up according to how much you plan to serve.

Instead of whisking the potato chips into the scrambled eggs, Ramos suggests adding them into the pan first, then covering them with the eggs. But if you don't want the potato to be too firm, you can add the potato chips into the bowl and let them sit for five minutes. Keep in mind that if you're using very thin potato chips rather than kettle chips, this may result in a more mashed potato-like texture. You can then cook your scrambled eggs as you normally would. Just make sure not to add salt — the potato chips will take care of that.