Chef reveals trick to make perfect scrambled eggs using surprising ingredient

metro ^ | 1/25/2021

[mylife]

Scrambled eggs might be a simple dish but it can be surprisingly hard to get right. Everyone wants a fluffy texture and to avoid the eggs going too rubbery. And one chef says the key is his secret ingredient – mayonnaise. Food scientist Alton Brown says the condiment gives the dish a creamier and more delicious texture.

[V_TWIN]

Never seen anybody over engineer cooking like Alton Brown...that guy can make grilling a hot dog into an hour long show. LOL!

[SubMareener]

https://youtu.be/KhL9c3v4bG4
Cowboy Kent Rollins
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[Bob434]

Supposedly a teaspoon of water helps fluff the eggs more. I didn’t see any difference. I been nuking eggs to poach them lately, not bad at all. Can’t remember the time for nuking though, look it up. I think it was around 45 seconds per egg.

We always put mayo on after scrambling the eggs In a sandwich. Some prefer ketchup, but I like mayo

[moovova]

You’re gonna need a whole other thread to come to a conclusion on WHICH mayo to use...

Dukes, Hellman’s, Miracle Whip, Great Value, homemade or Richard Gere.

Then there’s regular, diet, vegan, kosher...

[Political Junkie Too]

I saw Jacques Pepin do this in one of his cooking shows. The secret is to put a pat of cold butter into the eggs in the pan and let it melt while stirring the eggs to softness. This gives the eggs a velvety texture.

-PJ

[mylife]

Most cooks say that adding milk or cream actually causes the eggs to “bind”

Not any cooks I know.

[BiglyCommentary]

Sous vide cooked scrambled eggs come out very juicy and fluffy.

[gloryblaze]

All I want to know is how to avoid that creepy gray film that often forms around the yolk when I hard boil them.

[mylife]

Oddly I 1st heard of Eggslut via Japan!

[Macoozie]

Just feed the Chickens some oil.

They’ll come out already mixed!

[joshua c]

Try feta cheese

[markman46]

Geez all I do is add a little cheese to my egg and nuke for 1 minute might add some hashbrowns and eat

[mylife]

Is Miracle Whip really mayo?

I like it fine, but is it mayo?

[dainbramaged]

creepy gray film that often forms around the yolk when I hard boil them
As soon as the eggs are boiling, remove from the burner and cover for 13 minutes then cool them with cold water. Courtesy of Martha Stewart.

[Batman11]

I add a teaspoon of sour cream . It makes the eggs fluffy and has a nice taste.

[FLT-bird]

Grease the pan with bacon fat instead of butter or vegetable oil. It tastes SO much better.

[mylife]

[ScottfromNJ]

Try a spoonful of sour cream and cheese whiz if you like cheese with a couple eggs, then mix thoroughly. Stir frequently on the frying pan and don’t overcook. Comes out perfect every time.

[HartleyMBaldwin]

What I want to know is how to hard-boil eggs so that they’ll peel cleanly every time, without the white pulling off on the shell. Tried every cooking technique I’ve heard, but none works with every egg every time. My wife even got one of those air-pressure gadgets once, but it went in the trash after ruining 5 of a test batch of 6.

[moovova]

No, I don’t think so.

But I think it “identifies” as mayo...so what can you do?