Scrambled Eggs Done Right

Scrambled Eggs Done Right

WHATS HIS FACE

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

6 m servings 210 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 374 mg
  • 125%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 465
  1. 568 Ratings

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Most helpful positive review

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 lar...

Most helpful critical review

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. Pe...

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Least positive
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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. Pe...

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 lar...

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...

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!

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

I found this not good at all and I love mayo.

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" wh...

I didn't like the mayo flavor. Used Best Foods/Hellmanns.

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 d...

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