Dolly Parton’s Trick for Fluffy Scrambled Eggs Is So Smart, I’ll Never Stop Doing It for Breakfast

No one likes dried-out scrambled eggs. A little butter in the pan does help with the flavor, but without the proper technique, you might find yourself with a plate of overcooked, cardboard-like scrambled eggs in front of you. And you don’t want that first thing in the morning! Adding a little milk or cream can help with the texture, but according to Dolly Parton, even these add-ons aren’t needed to make the fluffiest scrambled eggs possible. Instead, the country-singer and foodie extraordinaire says adding a few drops of ice water should do the trick.

In an interview with Insider, Parton shared that she loves to make scrambled eggs for her and her husband, Carl Dean, on the weekends, as part of her traditional Southern breakfast. She shared her tip for making the fluffiest scrambled eggs imaginable: “Somebody told me this once and it works. When you crack your eggs in the bowl, say if you’re going to scramble them, use ice water. Put a few drops of ice water as you’re cooking them and that makes them fluffier — it really does! So put a little ice water in that, it’ll fluff them up for you.”

So does this actually work? Scientifically — and literally — yes! The water will create steam while the eggs are cooking, creating a fluffier texture as you’re scrambling, instead of that flat cardboard-like texture you might be used to. We can also confirm that adding a teaspoon of ice water for every egg you’re scrambling up will make a huge difference in creating the fluffiest scrambled eggs; no added cream or milk is necessary.

Along with fluffy scrambled eggs, Parton also loves to cook up plates of French toast and serves her breakfast with slices of bacon on Sundays. She also admits that she loves to make homemade biscuits and gravy for her husband as well.