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My review
Scrambled Eggs Done Right
WHATS HIS FACE
"The right way to scramble eggs. There is more to just mixing eggs and cooking! This will make a believer out of you."
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Ingredients
6 m servings 210 calsOriginal recipe yields 1 servings (1 serving)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 210 calories; 17.4 g fat; 1 g carbohydrates; 12.7 g protein; 374 mg cholesterol; 211 mg sodium. Full nutrition
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Reviews
Read all reviews 490597 Ratings
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Most helpful positive review
2/19/2006
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 lar...
Most helpful critical review
10/21/2006
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. Pe...
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10/21/2006
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. Pe...
2/19/2006
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 lar...
10/10/2006
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...
1/25/2006
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!
9/3/2006
I prefer regular scrambled eggs. Too much salad dressing ruins the taste. Sorry.
11/16/2010
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" wh...