So ... add more eggs. Got it.
Not much is more glorious than the lowly egg.
I also add just a little dash of turmeric which also helps bring them to a brighter, richer yellow color.
Try the French technique sometime...add a tiny bit of cream or even water to the beaten eggs, keep stirring them constantly over medium heat and DO NOT overcook. Take them off before they’re “done.”
The result is fluffy, creamy, curdy but fully cooked scrambled eggs. I like mine soft, so other folks might not like this.
When I worked in a restaurant, I used the usual high-heat technique. Heat the pan hot (not super hot, no smoking oil or brown butter!), add the egg mixture so it thinly covers the pan and then use a plastic spatula to keep scraping and turning it on itself until it looks right, which will only take a short time. That is, it shouldn’t be too done, since it will continue to cook for some seconds while you’re taking it out of the pan and even afterwards.
That’s one of the reasons people have hard, dry eggs: they take them out of the pan too late.
Mayonnaise has eggs in it so I guess you're basically adding eggs to eggs.
I once took some of the egg whites and whipped them up and then added that to the scrambled eggs. It worked, but it was just too much work to do each time.
The best advice I've seen is to fully scramble the eggs, put lots of butter in the pan on medium heat, and slowly cook the eggs while constantly stirring/mixing them. That way they cook slowly and evenly and you can stop cooking as soon as they are at your preferred level of moistness.
Everyone? Not I.
Mayonnaise is just oil and eggs, so adding mayo to your scrambled eggs is just adding more eggs, and a bit of oil.
Box without key, hinge, or lid.
Yet inside golden treasure is hid.
Egggggssss. My Precious.
Ever since I learned to start with a cold pan over medium heat with lots of butter and constantly stir and fold as it comes up to temperature until you get the perfect scrambled eggs, nothing else compares.
Creamy perfection.
There is a restaurant in LA called Eggslut (not a fan of the name) that cooks it this way.
Never seen anybody over engineer cooking like Alton Brown...that guy can make grilling a hot dog into an hour long show. LOL!
https://youtu.be/KhL9c3v4bG4
Cowboy Kent Rollins
1.49M subscribers
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
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...
Sous vide cooked scrambled eggs come out very juicy and fluffy.
All I want to know is how to avoid that creepy gray film that often forms around the yolk when I hard boil them.
Just feed the Chickens some oil.
They’ll come out already mixed!
Geez all I do is add a little cheese to my egg and nuke for 1 minute might add some hashbrowns and eat
Grease the pan with bacon fat instead of butter or vegetable oil. It tastes SO much better.
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.