Dolly Parton's One Addition For Perfect Scrambled Eggs Every Time (It's So Simple)

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The passing of the singer, actor, philanthropist, and cultural icon Dolly Parton has prompted many to revisit her words of wisdom. We at Tasting Table have always paid heed to Parton's plentiful culinary advice, but it's still surprising how simple many of her tips are. One example is the addition she favored for guaranteeing scrambled eggs turn out perfect every time — a few drops of ice water.

Speaking to Business Insider, Parton explained that she cooked a southern breakfast for her husband Carl Dean every Sunday, and those breakfasts always included eggs. "Somebody told me this once and it works," Parton revealed. "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!"

The science behind Parton's scrambled egg hack is simple: While cooking, water will turn to steam, puffing up the eggs more. This will produce lighter, fluffier results, as the added ice water will evaporate faster than the eggs' natural water content. However, be warned that too much extra liquid will dilute the flavor of the eggs, so Parton's recommendation that only a few drops of ice water be added is worth listening to. At most, no more than 1 or 2 teaspoons of water per large egg should be used.

Dolly's technique for scrambled eggs has won fans not just because of its ease, but for its lack of extra fat. Still, that doesn't mean your breakfast can't be a little indulgent. For a richer flavor, you can also incorporate some clarified butter, the ingredient Martha Stewart advocates for her scrambled eggs. If you're dedicated to getting your eggs as pillowy as possible, you can take Parton's advice while also following a few of our tips for the fluffiest scrambled eggs. These include adding extra egg yolks, or whisking the eggs before you add them to the pan. 

Parton told Business Insider that while eggs may be a mainstay on her breakfast menu, she enjoyed switching up the accompaniments with a particular love for French toast with bacon. Beyond breakfast, Parton's other favorite foods were similarly comforting and unpretentious, such as banana pudding, hickory-grilled ham, and dumplings and chicken. Those who wish to further emulate Dolly in the kitchen can pick up "Good Lookin' Cookin': A Year of Meals", the New York Times-bestselling cookbook she co-authored with her sister. Though Dolly may no longer be with us, making use of the recipes and techniques she passed down is one way of ensuring her enviable legacy endures.