1. High-temperature cooking: Restaurant kitchens often use high-temperature cooking equipment, such as pans or frying pans, which quickly heats up the eggs and creates a fluffy outer layer. Cooking at high temperatures quickly coagulates the egg whites while also retaining the moisture inside the egg, which leaves fluffy air bubbles in the egg white portion.

2. Use oil or butter: Restaurant fried eggs are usually prepared by adding a certain amount of oil or butter to the pan. This promotes heat transfer between the egg and the hot pan, allowing the egg white to set quickly and create a fluffy texture. The oil or butter also gives the eggs more flavor and texture.

3. Skill and experience: Professional chefs usually have a lot of experience and skill in cooking eggs. They know how to control the cooking time and temperature to maintain the fluffy texture of the eggs. Chefs often flip the eggs to heat them evenly and make sure they remove them from the pan at the right time to avoid over-frying.

In short, the reason fried eggs in restaurants can be made fluffy is because of high cooking temperatures, the use of oil or butter, and the skill and experience of the chef. The combination of these factors makes fried eggs superior in appearance and flavor.