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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bankergrl1976

Cooking Level: Expert

Home Town: Chadbourn, North Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Jun. 20, 2009

Hey...cream cheese is the answer, not mayo! Try a tablespoon or two. What a difference!

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gnaegy

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Reviewed: Jun. 3, 2009

I urge people to please try the recipe as written the first time. But I am elderly (when I went to school, there was no history class) and I must restrict my cholesterol intake so I only eat egg substitute. It's close but it's not eggs. So I tried this (I know mayo is made w/egg yolks... but 1 teaspoonful?) It really helped. If you use egg substitute for scrambled I urge you to try this. Adds a new, and better, dimension. And, had this not worked out, I would not have rated it because it is not the original recipe. Many thanks WHATS HIS FACE.

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TENNESSEE

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Humboldt, Tennessee, USA

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Reviewed: May 31, 2009

Wow! I finally made some decent (yes, delicious!) fluffy scrambled eggs. How easy. My husband's first bite and he asked 'what's in here?' UGH. I hadn't even tasted them yet. I asked what was wrong with them and he said they were delicious! He was really surprised that there was mayo in them. And they did come out fluffy. I've never been able to make fluffy scrambled eggs before. Thanks WHATS HIS FACE!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: May 23, 2009

Instead of mayo, I added creamy ranch dressing. In my opinion, it's better than the plain mayo.

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WannaBeChef

Cooking Level: Expert

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Reviewed: May 18, 2009

The eggs didn't taste any different with the mayo. I thought I would taste a difference.

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0nly1me

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: May 3, 2009

I made this recipe as is and it turned out GREAT!! The eggs were fluffy and moist! I'm not even a big scrambled egg fan but these were the best I've ever had. My son loved them...I thought I was gonna have to make more!!

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AMBERLYN01

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Reviewed: Apr. 25, 2009

This is THE recipe for perfect, fluffy, yellow (not browned!) scrambled eggs. Mayo is the key! I often put a splash of milk instead of h20, and don't measure so I may not be exact, but it's pretty hard to screw up scrambled eggs! I've tested so many different ways of making them over the years- in the grease from the bacon, with sour cream added in, just milk, seasoned, etc. but a glob of mayo and a splash of h2o/milk, cooked in butter, produces PERFECT scrambled eggs! And they're right about putting the salt & pepper on at the end, I always added it into the raw eggs, but I was doing it wrong! It's better just on the finished product. I'm a pretty darn good cook and never thought I'd need a recipe for something as simple as scrambled eggs, but I guess I've still got a few things to learn :) TIP: Whisk/fork the mayo and liquid (h2o or milk) together FIRST, then add the eggs... This results in a smoother, creamier mixture without the chunks of mayo.

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Apr. 11, 2009

I made these and instantly loved them.They tasted great and I probably will use this recipe as my permanent recipe for scrambled eggs.

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Endou Miharu

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Reviewed: Mar. 24, 2009

I tried this recipe and my eggs turned out pretty darn good.

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Gary

Cooking Level: Intermediate

Living In: Carthage, Mississippi, USA

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Reviewed: Mar. 20, 2009

I have never had scrambled eggs that were so moist and fluffy! I will always make them with this recipe. Thank you!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Mar. 11, 2009

I added 1tbsp of Mayo into my 2-egg-mix, in a pan that had 1/2tbsp of butter melted in it. The eggs themselves turned out edible in terms of eating them alone, I would say it has a cheesy or zangy flavor, Zangy-Eggs. It's nothing SPECTACULAR! I'd give it 4/5 because it's very simple, adds a nice light zangy flavor to something I usually dislike(I've NEVER liked eggs in my life, but grown to be okay with scrambled eggs + ketchup recent, etc) since of it's simplisity, you just can't complain, Period.

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Mounce

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Reviewed: Feb. 16, 2009

Yes I was skeptical about trying Scrambled Eggs Done Right because I always thought I cooked scrambled eggs right with eggs, milk, s&p, and cheese on top. I was amazed at the taste of these eggs. It didn't taste too much like mayo but gave the eggs a slight sweetness. Needless to say, I did not top the eggs with cheese like I usually do and did not use butter but Pam for the pan. I wanted to do a compare and contrast of my eggs vs these eggs. These eggs won the battle so I will alternate making these eggs but will continue to make my own.

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