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Whisk the Eggs:
In a medium bowl, whisk together the eggs, mayonnaise, salt, and black pepper until well combined and smooth.
Melt the Butter:
In a non-stick skillet, heat butter over medium-low heat until melted and slightly foamy. This will give the eggs a rich, buttery flavor.
Cook the Eggs:
Pour the egg mixture into the skillet. Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula. Keep stirring occasionally, allowing the eggs to set while still being slightly runny and creamy.
Serve:
As soon as the eggs are just set but still soft and creamy, remove the pan from heat. Serve them immediately.
Tips for Perfect Scrambled Eggs:
Low heat is key: Cooking the eggs on medium-low heat ensures they stay soft and creamy without becoming rubbery.
Fresh eggs: Fresh eggs will give you the best flavor and a fluffier texture.
Don’t overcook: Remove the eggs from the heat when they are still a little runny; they will continue to cook in the residual heat.
Experiment with toppings: Add cheese, fresh herbs, or chopped vegetables for an extra touch of flavor.
Why Mayonnaise Works:
The addition of mayonnaise in scrambled eggs works wonders because it helps emulsify the egg yolks and whites, creating a smoother texture. Plus, mayonnaise adds richness and enhances the flavor of the eggs, giving them a velvety consistency that’s hard to beat!
Enjoy Nana’s delicious scrambled eggs—so creamy, so rich, and always a crowd-pleaser. Let me know if you try this!
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