Scrambled eggs are a classic staple of any breakfast menu. And yet, for something that’s so commonly cooked and consumed, there’s a world of difference between perfect tufts and rubbery curds.
Food personality (but really scientist) Alton Brown cracks the code on what makes the best scramble in his new book, EveryDayCook—and it’s not what you’d expect.
Rather than some fancy technique or ideal temperature, it’s a single simple ingredient that upgrades your eggs. Best of all? You probably already have it in your kitchen.
So what is this mystical ingredient? It’s mayonnaise. Yes, really.
Turns out, our favorite sandwich condiment adds just the right amount of creaminess to the mix. While a splash of milk or water can easily make your eggs too runny, and cream can make them borderline custardy, a teaspoon of mayo adds just enough emulsion to give them that extra fluff. Now if you’ll excuse us, we have some eggs to eat.