“My Nana Swears by This One Ingredient for Creamy Scrambled Eggs Every Time”

Why It Works

• Mayo adds creaminess without watering down the flavor like milk can.
• It prevents overcooking, giving your eggs a luscious, velvety finish.
• It’s foolproof—great for beginners or anyone short on time.

And nope, it doesn’t make your eggs taste like mayo. The flavor disappears into the background, leaving only richness behind.

Final Thoughts

When I asked Nana why she uses mayo instead of cream or milk, she just smiled and said, “It’s what my mama did. And it always works.”

Sometimes, the simplest tricks are the best. So the next time you’re craving soft, buttery scrambled eggs that taste like they came from a diner or a five-star brunch spot—reach for that jar of mayo. Trust Nana.

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