Reviewed: May 21, 2012

GREAT EGGS. THE MAYO MAKES THEM PERFECTLY FLUFFY.

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Reviewer:

bre

Reviewed: Mar. 8, 2012

I couldn't really taste a difference in these eggs, but the texture was very mushy. I won't make them this way again.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Feb. 25, 2012

Was really scared of trying this and really hesitant to feed it to kids. I just has these guilty thoughts of feeding them eggs and mayo (mmm mommy these eggs are delicious but my heart hurts lol). Recipe turned out okay though...but I've achieved similar results by just adding a bit of milk to the mix.

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Reviewer:

jellybn19

Reviewed: Jan. 24, 2012

I have been using this recipe for years with great success. I often get compliments about how my eggs are like the ones served at restaurants.

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stroupc

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

Excellent! Quick, easy and delicious. Just the thing for an 84 yo bachelor.

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Reviewer:

Twicewidowed

Cooking Level: Beginning

Reviewed: Nov. 26, 2011

It tastes very good! Better than the last scrambled eggs I've eaten. Not to mention very simple to make as well.

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i_likefood13

Reviewed: Nov. 20, 2011

This is similar to what I do and I always really enjoy the result, but instead of mayo I use 1 tablespoon of sour cream and half a tablespoon of garlic and mix it into the eggs when they are almost fully set (plus lots of butter cubes in the raw egg as it cooks.)

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Reviewer:

mpk1980

Reviewed: Oct. 23, 2011

The eggs came out light and fluffy, but nothing special. Added some cheese at the end, which please the kids.

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Reviewer:

justynajd

Reviewed: Sep. 4, 2011

I made this because I had company coming over and I wanted restaurant quality eggs, not the laissez-faire-whats-in-my-fridge scrambled concoctions I tend to experiment with every weekend, with varying results. I followed the instructions, using 8 eggs and added and extra 1/4 cup freshly minced onions. It was FANTASTIC.

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Reviewer:

Sarah B

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Montreal, Quebec, Canada

Reviewed: Jul. 4, 2011

Good easy egg recipe, however not up to par with my favorite scrambled eggs (the kind you get in catered breakfasts). I used mayo with cracker pepper because it was what I had on hand, and had to add salt in the end. The "low heat" instruction isn't very specific. I used 3.5 on a 9 scale and would probably do at least 4.5 next time as it took forever! And I think the slower you cook it, the harder it is to tell when they are done. Better than just plain old scrambled eggs for sure though.

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