Scrambled Eggs Done Right350 Reviews
- Prep: 2 min
- Cook: 4 min
- Ready In: 6 min
“The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you.” - by WHATS HIS FACE
Original recipe yields 1 serving
- 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.
Amount Per Serving (1 total)
- 210 cal
- 17.4 g
- 1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (350)Rate This Recipe
"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 am..." See moreounts. 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."
"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 ..." See moreit'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."
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