Description

Scrambled eggs are a breakfast classic, but there's a simple secret that can elevate them from ordinary to extraordinary: mayonnaise. This trick, passed down by many home cooks, including my nana, adds a delightful creaminess to the eggs that you won’t get with any other ingredient. The mayonnaise blends seamlessly into the eggs, enhancing their texture without altering their flavor. Whether you’re making breakfast for yourself or cooking for guests, these scrambled eggs will leave everyone asking for your secret!

Ingredients

• 4 large eggs
• 2 teaspoons mayonnaise (1 teaspoon for every 2 eggs)
• Salt and pepper, to taste
• 1 tablespoon butter
• Optional garnish: chopped fresh herbs (like parsley or chives)

Preparation Method

Prepare the ingredients
Start by gathering all of your ingredients. For every two eggs, you’ll use about one teaspoon of mayonnaise, so adjust accordingly if you’re cooking for more people. Make sure to have salt, pepper, and butter on hand, along with any optional garnishes like fresh herbs.

Beat the eggs
In a medium-sized bowl, crack the eggs and add the mayonnaise. Using a whisk or fork, beat the eggs and mayonnaise together until the mixture is smooth and consistent, without any visible mayonnaise streaks. The key here is to fully incorporate the mayonnaise so that it blends seamlessly into the eggs, ensuring that they cook up with a rich, creamy texture.

Heat the pan
Place a non-stick skillet over medium-low heat and add the butter. Allow the butter to melt slowly, coating the pan evenly. Be careful not to let the butter brown, as you want the flavor of the butter to stay light and subtle.

Cook the eggs
Once the butter is melted and the pan is heated, pour the egg mixture into the skillet. Let it sit undisturbed for about 10-15 seconds, allowing the eggs to begin setting. Using a spatula, gently stir the eggs by pushing them from the edges toward the center. This method ensures soft curds form without overcooking the eggs. Continue stirring gently, allowing the eggs to cook evenly. Remember, scrambled eggs should be cooked slowly for the best texture—patience is key!

Remove from heat
When the eggs are almost fully set but still slightly runny, remove the skillet from the heat. The residual heat will finish cooking the eggs to perfection without drying them out. This ensures your scrambled eggs are creamy and soft rather than rubbery.

Season and serve
Season your scrambled eggs with salt and pepper to taste. If desired, you can add a sprinkle of fresh herbs like parsley, chives, or dill for a burst of color and flavor. Serve immediately while the eggs are warm and creamy

Tips and Conclusion

Bonus Tip:

For an extra layer of flavor, you can experiment by adding a small amount of shredded cheese or a dash of hot sauce to the egg mixture before cooking. The cheese will melt into the eggs, making them even richer, while the hot sauce can provide a subtle kick that pairs beautifully with the creaminess of the eggs.

Conclusion:

These creamy scrambled eggs, with the secret addition of mayonnaise, are a game-changer for breakfast lovers. The mayonnaise adds a velvety texture that takes this simple dish to the next level, while the slow cooking method ensures the eggs are tender and perfectly cooked. This recipe is easy to make, but the results are so luxurious that they feel like a special treat. Once you try this method, you’ll never go back to regular scrambled eggs again!