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READY IN 6 mins

Scrambled Eggs Done Right

Read Reviews (350)

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

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Original recipe makes 1 serving Change Servings

2 eggs
1 teaspoon mayonnaise or salad dressing
1 teaspoon water (optional)

1 teaspoon margarine or butter
salt and pepper to taste (optional)

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Directions

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.

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PREP 2 mins
COOK 4 mins
READY IN 6 mins

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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 larger amounts. HINT: The "salad dressing" option in this recipe is referring to Miracle Whip (or the like), NOT prepared dressings like Ranch or Italian. HINT #2: For best results, I recommend using real mayo, not Miracle Whip.

—Kaye Lynn

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Most Helpful Critical Review

Oct 21, 2006

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. Perhaps it's the beating to get the mayonnaise incorporated or the gentle cooking the recipe advises. Adding mayo to scrambled eggs made me feel weirdly icky for some unexplainable reason and since I couldn't detect any benefit from it, I won't try it again. It wasn't bad, just not better.

—chellebelle

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421 Ratings

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Oct 10, 2006

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 grainy. I used Hellmans. Ketchup couldn't even save them.

—CUTIEAKC

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Jan 30, 2006

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!

—Caroline C

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Sep 03, 2006

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

—Paula

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Nov 15, 2006

I'm not sure why this recipe has so many good reviews. I found this not good at all and I love mayo. My boyfriend also refused to eat it...

—RAINBOWMIST

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Nov 18, 2006

WRONG!!! These eggs were edible, I grant you, but, you have to wonder why he tells you not to use milk, when the mayo itself is heavier then milk! I will stick with my own way!

—CHAUNIH

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Jul 29, 2006

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

—puppitypup

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Nutrition

Calories
210 kcal
10%

Carbohydrates
1 g
< 1%

Cholesterol
425 mg
142%

Fat
17.4 g
27%

Fiber
0 g
0%

Protein
12.7 g
25%

Sodium
598 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scrambled Eggs Done Right

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 210
Calories from Fat: 156

% Daily Value *
Total Fat 17.4g 27 %
Saturated Fat 4.3g 22 %
Cholesterol 425mg 142 %
Sodium 598mg 24 %
Potassium 137mg 4 %
Total Carbohydrates 1g < 1 %
Dietary Fiber 0g 0 %
Protein 12.7g 25 %
Sugars 0.9g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 7 %
Iron 18 %
Thiamin 6 %
Niacin 22 %
Vitamin B6 11 %
Magnesium 4 %
Folate 26 %

* 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.