Reviewed: Oct. 7, 2006

Really, really good! Amazingly good! This is a 'you have to try this recipe' good! I make scrambled eggs this way since trying this, sometimes I sub sour cream for the mayo. Thanks, Bill!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 7, 2006

I never would have thought to put mayo in eggs, but this really works!! So fluffy and delicious!!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2006

I'm another one who didn't think this would work but they were great. Will make many, many more times.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 23, 2006

I am sitting here right now eating these. All the reviews are right. These are the best scrambled eggs I have ever made!! Who would have thought that mayo in eggs would work so well. That What's His Face sure is a Quality Cook! Thanks!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Sep. 17, 2006

I've made these twice and the first time they didn't come out as good as I had hoped. The second time I added salt and pepper while they cooked despite what the directions said. I also added some Cayanne pepper and this time they were awesome! This recipe is a keeper.

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JustNic4Now

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2006

A nice subtle difference in flavor. The fluffiest scrambled eggs I've ever made, and a great side benefit: my sweetie didn't pour on additional salt to eat them! Thank you!

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KATYPI

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2006

I didn't know I could make scrambled eggs any better than I was. But these are way better than anything I have ever made. My husband was nervous because of the mayo but it was great. Couldn't taste it all. The thing I really noticed was that these were the fluffiest scrambled eggs I have ever had.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 14, 2006

I was intrigued by using mayonnaise as an ingrdient, but quite frankly this doesn't taste any different, or look different than my usual way of preparing scrambled eggs (with a small amount of milk or water).

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CALIFORNIADREAMIN

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Reviewed: Sep. 14, 2006

I got a little scared when I saw the eggs on the skillet... I used light mayonnaise and it seemed to separate from the eggs. But, I just kept stirring and let it cook and it immediately kind of melted into the eggs. The taste is superb! I did make them like I usually do, though. Added onion, green bell peppers, tomato, ham and cheese. I know it sounds more like an omelette, but that's how we like them! The change in texture and taste was really outstanding and you could not taste the mayo at all! (which is great, because my husband doesn't really care for mayo). This is my new scrambled eggs recipe!

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mari

Cooking Level: Intermediate

Living In: Ponce, Ponce, Puerto Rico

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Reviewed: Sep. 11, 2006

Must've done something wrong. I doubled the recipe, but these never did set and no one would even try to eat them after they way they looked. Totally wrong texture. I'm puzzled...how could anyone mess up scrambled eggs?

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 10, 2006

I used low fat mayonaise (not the salad dressing), and then topped the finished product with sauteed minced sweet onions and super-sharp white cheddar. DELICIOUS! This is the best!

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aimeeserene

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Sep. 4, 2006

These were really good. Just before putting them on the plate I salt and pepered them. I will definitely be making them again. Our boys requested them again for the next day.

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DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

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Reviewed: Sep. 3, 2006

I prefer regular scrambled eggs. Too much salad dressing ruins the taste. Sorry.

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Paula

Cooking Level: Expert

Living In: Hawarden, Iowa, USA

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Reviewed: Aug. 20, 2006

These were the best scrambled eggs I have ever had. They were really moist and had a great color and look to them. Yummy!

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Aug. 20, 2006

Excellent! The only way I'll cook scrambled eggs in the future.

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Kimberly

Cooking Level: Intermediate

Living In: Wynne, Arkansas, USA

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Reviewed: Aug. 17, 2006

It was good, but I added milk (or cream if you prefer) instead of water, and cheddar curds once it was cooked and let them melt for about a minute. The cheese gives the scrambled eggs colour and alittle more flavour.

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SMOK29

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 17, 2006

I'm a believer now! Awesome!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 17, 2006

I used Miracle Whip and started on really low heat after I turned it up a hair they finally started cooking and they came out great.

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melanie

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Reviewed: Aug. 14, 2006

This is definitely the right way to scramble eggs. I'm a believer!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Aug. 11, 2006

I love these eggs, Whatshisface. This is the first time I've made scrambled eggs and they were delicious. The only thing is, I used a flavoured mayonaisse, so my eggs were discoloured. I was also a bit ambitious and added bacon bits to the melted butter before adding the eggs. Never mind, I'm making the eggs again tomorrow without the bacon.

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