You’ve been cooking scrambled eggs wrong – chef says mayo is key ingredient

Scrambled eggs are one of the first dishes people learn to cook.

You don’t need many ingredients and it only takes a few minutes to throw together.

So it may surprise you that chefs say we’ve been cooking the breakfast meal wrong.

Italians argue adding milk is a “cardinal sin”.

And to throw another spanner in the works, food scientist Alton Brown says we should be mixing in a dollop of mayonnaise.

Apparently, it gives your eggs a creamier and more delicious texture.

In his book, Everyday Cook, Alton says you should incorporate the extra ingredient into your pan before the eggs cook.

He adds one teaspoon of mayonnaise and one teaspoon of water before scrambling.

The chef uses a spatula to fold the mixture in on itself and create a yummy texture.

So why does the quirky food combination work?

The chef explained: "Since scrambled eggs are essentially an emulsion. I figure why not enhance their texture with another emulsion?"

If you don’t like mayo, you don’t need to fret.

Apparently the ingredient is only there to give the eggs a silky texture.

As you’re only adding one teaspoon of the condiment you shouldn’t be able to taste it at all.

So will you be giving the tip a go? Let us know in the comments section below.

Now you've nailed scrambled eggs, here's how to master other similar recipes.

Previously, we revealed how to make perfect poached eggs.

Meanwhile, Marcus Wareing explained how to to take omelette cookery to the next level.

And Gordon Ramsay highlighted a mistake many make when cracking eggs.

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