Eggs are a fantastic breakfast option as they’re versatile and affordable, and they provide a nice dose of protein to kick off your day. If you’re looking for a lazy way to whip up delicious eggs, scrambling them is a great option. Scrambled eggs should be silky-smooth and creamy, never dry and rubbery.
To cook them to perfection, cooking expert Alton Brown has shared a simple yet genius trick that involves adding a popular condiment that’s free of dairy to the standard recipe. He recommends adding mayonnaise and water to eggs before scrambling for “ultra creamy eggs”.
So why does mayonnaise and water work? First, the fat in mayonnaise helps prevent overcooking, keeping the eggs soft and silky.
Ultimately, mayo works because, as Brown points out, it’s made from the same building blocks as scrambled eggs – eggs and fat. It blends right into the eggs and makes them extra creamy.
Mayonnaise also includes a little acid, such as vinegar or lemon juice. That tiny bit of acidity keeps the eggs from getting too firm too fast, so they stay light and tender.
Adding mayo gives your scramble an extra boost of richness and creaminess—without any extra butter or cream.
Then there’s the water, a small but important addition. As the eggs cook, the water turns to steam, helping to create a fluffier texture.
While balancing the richness of the mayo, the water also slows down cooking just enough to keep the eggs from drying out.
To make scrambled eggs this way, crack three eggs into a bowl and whisk in one teaspoon of mayonnaise and one teaspoon of water until they’re smooth before seasoning with salt and pepper.
Heat a frying pan to a medium heat before pouring in the eggs and pushing them around with a spatula as they slowly set. Avoid high heat, as this can make the eggs dry or rubbery.
Then once the eggs are soft, custardy, and just set, remove them from the heat and enjoy.
