The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.

Scrambled Eggs Done Right

eggs

mayonnaise

water

margarine

salt and pepper

In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.


Hmmm. Tastes no different from the scrambled eggs I've always made that don't have mayonnaise in them. I can't imagine what mayonnaise adds that makes them better, it's just oil and more egg. Perhaps it's the beating to get the mayonnaise incorporated or the gentle cooking the recipe advises. Adding mayo to scrambled eggs made me feel weirdly icky for some unexplainable reason and since I couldn't detect any benefit from it, I won't try it again. It wasn't bad, just not better.

Moist, glossy, and absolutely delicious. It works best to whisk the mayo and water together first, then whisk in the eggs. I use Kraft mayo and follow the recipe exactly, but increase it for larger amounts. HINT: The "salad dressing" option in this recipe is referring to Miracle Whip (or the like), NOT prepared dressings like Ranch or Italian. HINT #2: For best results, I recommend using real mayo, not Miracle Whip.

As a person who does not like eggs I was excited to try these with such glowing reviews. I tried not to overcook them having to put them back in the pan twice and they still came out mushy and grainy. I used Hellmans. Ketchup couldn't even save them.

Sorry to rain on the parade, but I didn't much like the mayo taste. I'll be sticking with my 2 egg/tbsp milk/s&p scrambley recipe. Delicious!

After years of experimentation, only one improvement to be noted.  Instead of "slowly melting the margarine over low heat, adding the eggs and stirring constantly until the eggs as they cook" which tends to cause cooling of the pan and sticking..I suggest you heat up the empty pan till hot an keep the heat on high... add the margarine (or butter), swirl to melt, sizzle and coat the pan.  Then add the eggs.  Don't stir for the first 30 seconds to a minute, then quickly stir and shut off the heat.  After another 30 seconds to a minute, stir again and quickly plate.  The result will be no sticking and creamy eggs that are steaming hot but not a bit overcooked.  Then add the salt and pepper.

I prefer regular scrambled eggs. Too much salad dressing ruins the taste. Sorry.

I found this not good at all and I love mayo.

It tastes alright, but I just couldn't shake the feeling that I was eating egg salad, not scrambled eggs. I'd attribute that to the mayo. Next time, I think I'll use sour cream or some sort of dressing.

I didn't like the mayo flavor. Used Best Foods/Hellmanns.

See how to make perfect fluffy scrambled eggs.

scrambled eggs done right

Prep Time: 2 minutes

Cook Time: 4 minutes

Total: 6 minutes

Servings: 1

Cost: $9.74 /serving

Author : WHATS HIS FACE

Ingredients

Instructions

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