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

Recipe Summary

prep:
2 mins
cook:
4 mins
total:
6 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

210 calories; protein 12.7g; carbohydrates 1g; fat 17.4g; cholesterol 373.7mg; sodium 210.4mg. Full Nutrition
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Reviews (516)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2008
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. Read More
(460)

Most helpful critical review

Rating: 3 stars
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. 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. Read More
(467)
635 Ratings
  • 5 star values: 368
  • 4 star values: 128
  • 3 star values: 58
  • 2 star values: 36
  • 1 star values: 45
Rating: 3 stars
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. 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. Read More
(467)
Rating: 5 stars
04/19/2008
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. Read More
(460)
Rating: 1 stars
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 grainy. I used Hellmans. Ketchup couldn't even save them. Read More
(291)
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Rating: 3 stars
01/30/2006
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! Read More
(142)
Rating: 4 stars
11/17/2010
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" 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. Read More
(108)
Rating: 1 stars
09/03/2006
I prefer regular scrambled eggs. Too much salad dressing ruins the taste. Sorry. Read More
(106)
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Rating: 1 stars
06/17/2013
I found this not good at all and I love mayo. Read More
(94)
Rating: 1 stars
07/29/2006
I didn't like the mayo flavor. Used Best Foods/Hellmanns. Read More
(67)
Rating: 2 stars
06/24/2006
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. Read More
(67)
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