Reviewed: Nov. 24, 2009

First, adding the salt and pepper after the eggs are cooked means it isn't distributed well, you get seasoned bites and bland bites. I perfer consitency. Secondly, I felt even more guilty eating eggs, already a cholesterol trap, with mayo added...I could feel my arteries hardening and I guess I don't see the point.

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KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 21, 2009

Not quite the taste I was looking for but still enjoyable ;)

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MoniqueJ

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Reviewed: Nov. 16, 2009

While the thought of eggs mixed with mayo scared me, I have to say this was actually pretty good. I followed the directions as stated except for turning up the heat to get this going. Most of the reviews I read stated that the mayo wasnt tasted. I have to say that as I was eating this dish I came to realize in fact I did taste the mayo (Hellmans Real) and it did make me think of eggs Ive have in the past at restuarants. I rated this a 5 based on the fact that there can be more to a scrambled egg other than just mixing some eggs together.

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WESTPARTYOF6

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Reviewed: Nov. 3, 2009

even my hubby who hates mayo/mircale whip says very good nice and moist

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marlene

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Reviewed: Oct. 31, 2009

Doesn't have anymore flavor than regular scrambled eggs. My family said they were okay, but wouldn't be upset if they didn't have them again.

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Alex Miller-Allen

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Reviewed: Oct. 29, 2009

This was really easy and so good! I highly recommend! I used light mayo and my picky kids and husband loved them!

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Steph

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Reviewed: Oct. 28, 2009

I saw this recipe and went immediately to the kitchen to make it. I needed to add cheese to the top to get some flavor. Really couldn't tell much difference from regular scrambled eggs.

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lluvbear

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Reviewed: Oct. 27, 2009

My Dad was a Chef. You can get the same fluffiness with a smidge of baking powder instead of the mayo. Keeps the eggs fluffy longer.

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JAHOWELL

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Reviewed: Oct. 27, 2009

I tried this recipe with mayo. I couldn't taste it, but was good. I tried it with cream cheese and chedar cheese and it turn out awesome. Oh, instead of water, add a little milk. More creamier and flavorful!

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luv2cook

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Reviewed: Oct. 26, 2009

For those that didn't like with the mayo try switching the mayo for a very small dollop of sour cream. Makes for very creamy eggs. Adding a handful of shredded cheese makes them heavenly! And go ahead and throw the salt and pepper in before cooking. Margarine in the pan is the only way to go for a great taste.

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MeggieSuzel

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Hopewell, Pennsylvania, USA

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Reviewed: Oct. 26, 2009

I have to agree with some of the others. This wasn't bad (I couldn't even taste the mayo), but it tasted to me just like normal scrambled eggs. The texture and everything was the same to me.

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snowowl551

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Reviewed: Oct. 26, 2009

These eggs are awesome,I can't taste the mayo...but the texture and taste of the eggs is definitely much better than plain old scrambled eggs.

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RichJ1966

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Reviewed: Oct. 23, 2009

Awesome! snuck the mayo in without my fiance knowing and he loved it too!

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Chef Steph

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Sep. 27, 2009

best scrambled eggs I ever had!

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Cashews

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: West Hollywood, California, USA

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Reviewed: Sep. 18, 2009

to be honest i couldn't really differ the taste of this one from that of the one i've been making all this time, but i have noticed that this recipe made the eggs a lot more moist which is a plus! Thank you for sharing this recipe i love mayo and i love eggs

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HenryF

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Reviewed: Aug. 31, 2009

AWESOME! I thought I was destined to forever make half burnt flat eggs. I was even embarassed to make them when guest stayed over. But oh this morning, I was proud to place fluffy YELLOW eggs on the table. Now I cant wait to make the perfect bacon, egg, and cheese croissant with these fluffy egs. MMMM-MMMM-GOOD!!! BTW- I cooked these with the perfect bacon strips this morning. I placed the strips in a pan w/a lip covered with foil. Its best not to make them overlap. Bake for 6-7 minutes at 425 degrees THEN turn the pan 180* for even baking for another 6-7 minutes. Restaurant balance of crispy and chewy to go with the perfect eggs.

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JOLIVER2

Cooking Level: Beginning

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Reviewed: Jul. 30, 2009

This is the only way I make scrambled eggs now. It's so fluffy and delicious. I always season them after otherwise I find the texture is off.

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S. Sheets

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Reviewed: Jul. 16, 2009

came out moist and fluffy and had an interesting flavor to it! (but as some reviewers have pointed out, the mayonnaise taste is not for everyone)

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clillian

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Jul. 12, 2009

I was really unsure about trying this recipe. I would never have thought of using mayo in scrambled eggs but it works. The eggs are really fluffy. I didn't tell my husband that I did anything to them and he asked me what I did differently because they were so fluffy. I will definitely make these again! Thanks for such a good recipe.

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Melissa

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Reviewed: Jun. 23, 2009

How can you not taste a difference using the mayo? I also use a tablespoon of milk in place of the water, I learned this trick from a friend. These eggs are really fluffy and moist and made to be served right away. You will love them if you love eggs. I haven't tried the previous suggestion of ranch dressing, but I plan on it.

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