IHOP's Trick For The Fluffiest Omelet Is Totally Obvious And So Genius (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.

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.

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.

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.

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.

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.

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.

The Bottom Line. Unless it's a whole-grain, nut-flecked, bursting-with-berries kind of pancake, I'd usually stick with eggs because they're more inherently nutritious and higher in protein than pancakes made with white flour. The protein will help keep you full longer.

Why does scrambled egg taste different to omelette? ›

Finally, scrambled eggs are mixed around and they're cooked very uniformly without a "browned" exterior, but omelets usually have a little more deep-cooking in their exterior surface, and its different more-burned chemicals can result in a different flavor profile.

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.