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“My Nana Swears by This One Ingredient for Creamy Scrambled Eggs Every Time”
My Nana Swears by This One Ingredient for Creamy Scrambled Eggs Every Time
There’s something magical about the way grandmothers cook. No fancy tools, no culinary school tricks—just generations of love, instinct, and a few trusted secrets passed down over breakfast tables and Sunday mornings.
One of my all-time favorite dishes from my Nana’s kitchen? Her perfectly creamy scrambled eggs. They’re soft, pillowy, and rich—never rubbery or dry. And while I once believed it was her special pan or whisking technique that made them so divine, I finally asked for her secret.
Her answer? Mayonnaise.
Wait—Mayonnaise?
Yes, you read that right. That humble jar in the fridge door is Nana’s not-so-secret weapon for the creamiest scrambled eggs you’ve ever tasted.
It might sound odd at first, but here’s why it works: mayonnaise is made primarily of eggs and oil—two ingredients that are already friends with your breakfast. When whisked into raw eggs before cooking, mayo helps emulsify the mixture and lock in moisture, resulting in a rich, custardy texture without tasting greasy or tangy.
How to Make Nana’s Creamy Scrambled Eggs
Here’s how to do it her way—simple and foolproof.
🥚 Ingredients:
- 4 large eggs
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
- 1 tablespoon butter (for the pan)
Optional: a splash of milk or cream if you want them extra silky, but Nana skips it!
👩🍳 Directions:
- Crack the eggs into a bowl and add the mayonnaise.
- Whisk thoroughly until the eggs are completely smooth and the mayo is fully incorporated. (No streaks!)
- Heat the butter in a nonstick skillet over medium-low heat. Let it melt and coat the pan.
- Pour in the egg mixture, and let it sit for a few seconds without stirring.
- Using a spatula, gently stir and fold the eggs from the edges to the center. Go slow—this isn’t a race.
- Remove the eggs from the heat just before they’re fully set. The residual heat will finish cooking them to perfection.
- Season with salt and pepper, and serve immediately.
