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.