Forget everything you thought you knew about making scrambled eggs. Top chefs have revealed their little-known secret to achieving the fluffiest, creamiest scrambled eggs – and it's probably already sitting in your fridge.
The Unexpected Ingredient
While most home cooks reach for milk or cream when whisking their eggs, professional chefs have been using a surprising alternative for years: mayonnaise.
"It sounds crazy, but mayonnaise makes the perfect scrambled eggs," says Michelin-trained chef James Martin. "The oil and eggs in mayo create an emulsion that gives scrambled eggs an unbeatable texture."
Why It Works
The science behind this trick is simple:
- Mayonnaise contains eggs and oil, which blend perfectly with fresh eggs
- The emulsion creates a richer, creamier texture
- It prevents the eggs from becoming rubbery or dry
How to Make Perfect Scrambled Eggs
Follow this simple method for restaurant-quality eggs at home:
- Whisk 2-3 eggs with 1 tablespoon of mayonnaise per egg
- Cook slowly over low heat, stirring constantly
- Remove from heat just before they're fully set
- Season with salt and pepper to taste
"The key is low and slow cooking," advises chef Monica Galetti. "The mayo helps the eggs stay moist even if you accidentally overcook them slightly."
Bonus Tips from the Pros
For even better results:
- Use room temperature eggs
- Add a knob of butter at the end for extra richness
- Try different mayonnaises for flavor variations
This simple trick could revolutionize your breakfast routine. Will you be trying mayo in your scrambled eggs tomorrow morning?
