This sandwich staple adds creaminess without any added dairy.
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Scrambled eggs are my go-to lazy-day meal.
But theres one thing Im picky about: scrambled eggs should be silky-smooth and creamy, never dry.
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My usual soft and custardy scramble is a cross between the French and American styles.
I heat a copper-bottomed skillet until sizzling and generously coat it with butter.
When the eggs start to set, I use a spatula to push them around.
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Theyre delicious, but they need to be babied or they burn.
My craving for creamy eggs led me on a quest for a foolproof method.
Enter Alton Browns secret ingredient:mayonnaise.
Ultra-creamy eggs, minus any extra dairy.
Heres how to make them:
Thats it!
First, the fat in mayonnaise helps prevent overcooking, keeping the eggs soft and silky.
Itblends right into the eggs and makes them extra creamy.
Mayonnaise also includes a little acid, such as vinegar or lemon juice.
Then theres the water, a small but important addition.
As the eggs cook, the water turns to steam, helping to create a fluffier texture.
Adding mayo gives your scramble an extra boost of richness and creaminesswithout any extra butter or cream.
