There may be several reasons why fried eggs in restaurants are fluffy:

1. High-temperature cooking: Restaurant kitchens usually use high-temperature cooking equipment, such as pans or pancake pans, which can heat quickly eggs and form a fluffy outer layer. High-temperature cooking will quickly coagulate the egg whites, while also retaining the moisture inside the eggs, leaving fluffy air bubbles in the egg whites.

2. Use oil or butter: Restaurant fried eggs usually add a certain amount of oil or butter to the pan. This promotes heat transfer between the eggs and the hot pan, allowing the egg whites to set quickly and create a fluffy texture. Oil or butter can also give the eggs more flavor and texture.

3. Skills and experience: Professional chefs usually have extensive experience and skills in cooking eggs. They know how to control cooking time and temperature to maintain the fluffy texture of their eggs. Chefs flip the eggs frequently to cook them evenly and make sure to remove them from the pan at the right time to avoid over-frying.

In summary, what makes restaurant fried eggs fluffy is high-heat cooking, the use of oil or butter, and the skill and experience of the cook. The combination of these factors makes fried eggs look and taste better.