Scrambled eggs can be creamier in just 45 seconds if you add one common ingredient, according to a chef. Chef Joshua Weissman swears by adding a spoonful of mayonnaise for a rich, creamy, and quick breakfast that requires no pans.
The Secret Ingredient
The secret in this recipe comes down to a single straightforward ingredient: mayonnaise. Eggs are among the finest breakfast options to set you up for the day ahead. However, cooking them on the hob can be quite a chore, as numerous egg recipes demand low and slow cooking, which can be rather time-consuming. Instead, Chef Weissman advocates cooking eggs in the microwave, though there is a knack to achieving a creamy, soft result.
What You Need
The recipe calls for two eggs, a tablespoon of mayo, and a pinch of salt and pepper. Adding mayo gives your scrambled eggs an extra layer of richness and creaminess, without the need for additional butter or cream, or hovering over a hob on a low heat. Mayonnaise is also a staple that most households tend to keep in stock, and it takes no more than 10 seconds to grab and add to the bowl.
While it might sound a touch unconventional to incorporate mayonnaise into scrambled eggs, mayo already contains egg yolks and oil. Plenty of people regularly combine mayonnaise with eggs when making egg salad, so it is not entirely dissimilar. Furthermore, mayonnaise contains a small amount of acid, such as vinegar or lemon juice. That subtle hint of acidity prevents the eggs from setting too firmly too quickly, keeping them light and tender.
How to Make Creamy Microwave Scrambled Eggs
To prepare Joshua's creamy scrambled eggs, begin by cracking two eggs into a small bowl, adding a tablespoon of mayo, seasoning with salt and pepper, and whisking until smooth. Decant the eggs into a lightly greased ramekin or small microwave-safe bowl, and microwave on high for 45 to 60 seconds. Leave to stand for 30 seconds, then remove from the microwave and stir the eggs with a fork.
Alternatively, you can leave the eggs in the microwave for the full duration without stirring, and the result will be a soft and creamy omelette. You are aiming for the eggs to be just set but still slightly moist on top. They will continue to firm up for a few seconds after you take them out.
Serving Suggestions
From there, the chef suggests placing the eggs into a breakfast sandwich, adding mortadella ham that he sears in a frying pan over high heat for one minute, then topping with American cheese and toasting the buns in the pan for 30 to 40 seconds.
