Best Creamy Scrambled Eggs with Mayonnaise

February 19, 2017

You've never tasted good scrambled eggs until you've made this recipe that includes mayonnaise as a "secret" ingredient.  Using the recipe and tips in this post, you'll be making perfect scrambled eggs that are creamy, fluffy, and full of flavor for breakfast.

Scrambled eggs on white plate with toast

Scrambled eggs are a favorite for breakfast.  Making them isn't a time consuming process and they aren't too hard to cook.  But, they are hard to do well.  If not cooked correctly, scrambled eggs may end up dry, crumbly, bland, or browned, none of which sounds very appetizing.  The goal when making scrambled eggs is for them to turn out soft, fluffy, light yellow and full of flavor.  And this can be accomplished by following just a few simple tips.

According to Alton Brown, the secret ingredient to the best creamy scrambled eggs is mayonnaise.  As he says, "You'll never know that the mayo is in the recipe unless you leave it out."  And believe me, he is absolutely right.  The tiny amount adds a flavor that transforms the basic scrambled egg into an extraordinary dish for your breakfast.

Scrambled eggs with fork on plate

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So here are the secrets behind making the perfect scrambled eggs.....


  • Use a nonstick skillet that is sized appropriately for the amount of eggs you are cooking.  A pan that is too large will result in drier eggs because they spread out in too thin of a layer to cook properly.

  • Whisk your eggs right before adding them to the warmed skillet.  Whisking incorporates air and volume into the eggs making them fluffy.  Letting them sit will decrease the air and volume you've added.

  • Scrambled eggs should be cooked slowly over a low heat.  Never on high.  You want the eggs to cook and set, but not brown or get too hard. Too much heat will dry out the eggs and make them crumbly.

  • Don't over-stir as the eggs cook or they will break apart and you'll be left with small curds rather than large, fluffy ones.

  • Remove the pan from the stove top before the eggs are completely done. Because they are a type of protein, scrambled eggs will continue to cook when they are taken off of the heat.  For this reason, they should be removed when they still look wet, but not runny.

  • Warm your plate before serving the scrambled eggs.  A cold plate will suck the heat right out of your food.  You can place an oven safe plate in a low temperature oven or microwave it for 30 seconds to 1 minute.


Makes 1 serving


  • 1 Tablespoon unsalted butter
  • 3 fresh eggs
  • 1 teaspoon water
  • 1 teaspoon mayonnaise
  • 1/8 teaspoon kosher salt
  • Freshly ground black pepper, to taste


  1. Place one tablespoon of unsalted butter in a nonstick skillet and warm it over medium low heat.  
  2. While the butter is melting, beat three eggs together with a fork.  There should be no white and yolk separation.  
  3. Into the whisked eggs, add 1 teaspoon of water, 1 teaspoon of mayonnaise, and 1/8 teaspoon of kosher salt.
  4. Spread the melted butter around in your pan with a flexible heat-proof silicone spatula.  When ready, the butter will foam up a bit and will sizzle if you splash a few drops of water into the pan.
  5. When your skillet is hot enough, add the eggs into the center of the skillet.    
  6. Slowly pull the egg mixture in from the sides and push the cooked portion into the center of the pan.  Allow the liquid parts of the egg to run underneath and continue cooking.   Keep gently stirring until the eggs are set, but yet still creamy, about 2 to 3 minutes .  
  7. Remove the pan from the stove top before the eggs look completely done.  They should look wet, but not runny.  Dish your perfect scrambled eggs out of the skillet and onto a warmed plate.

Top with a little freshly ground black pepper and serve with toast or a side of bacon.  I can't think of a more perfect breakfast to start your day!


Eggs in a bowl          Scrambled eggs in skillet


If the eggs look done in the pan, 
then they will be over done on the plate.

Scrambled eggs and toast on plate


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