Scrambled eggs with mayo?

On Fri, 14 Apr 2006 15:39:32 -0400, [email hidden] (Lovely

EvilOne) said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo. I had never heard of such a thing, and
I been reading this group for over a year, and I`ve seen more then a
couple scrambled eggs threads and I can`t ever recall anyone ever
putting mayo in scrambled eggs! Does anyone here do this?

Sometimes.

serene, who also puts mayo ON scrambled eggs (in a sandwich, usually)

Lovely EvilOne said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo. [snip] Does anyone here do this?

Not me. Toast, mayo, lettuce, tomato and egg makes a good sandwich
occasionally. That's as close as mayo gets to scramled eggs here.
(Actually, I make this sandwich with a fried egg sometimes, too)
-aem

[email hidden] (Lovely EvilOne) wrote in
news:[email hidden]:

Quoted message said:

I was recently looking at posts in another group and came across a
food blog in which the writer described and photographed making the
best scrambled eggs ever - with mayo. I had never heard of such a
thing, and I been reading this group for over a year, and I`ve seen
more then a couple scrambled eggs threads and I can`t ever recall
anyone ever putting mayo in scrambled eggs! Does anyone here do this?

Only thing you forgot or the blogger forgot to include is the recipe.

Please advise.

Andy

Lovely EvilOne said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo. I had never heard of such a thing, and
I been reading this group for over a year, and I`ve seen more then a
couple scrambled eggs threads and I can`t ever recall anyone ever
putting mayo in scrambled eggs! Does anyone here do this?

I can't say that it sounds disgusting. I just don't see the point in adding it
to the eggs. I can understand using some as a condiment if someone has
overcooked scrambled eggs. I like mine nice and wet.

On Fri, 14 Apr 2006 15:39:32 -0400, [email hidden] (Lovely

EvilOne) said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo

Mayo is JUST FAT. Most of us use butter...mayo adds a different
flavor dimension.

Dave Smith <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Lovely EvilOne said:

I was recently looking at posts in another group and came across a
food blog in which the writer described and photographed making the
best scrambled eggs ever - with mayo. I had never heard of such a
thing, and I been reading this group for over a year, and I`ve seen
more then a couple scrambled eggs threads and I can`t ever recall
anyone ever putting mayo in scrambled eggs! Does anyone here do this?

I can't say that it sounds disgusting. I just don't see the point in
adding it to the eggs. I can understand using some as a condiment if
someone has overcooked scrambled eggs. I like mine nice and wet.

Sounds like a quickie hot deviled eggs scramble now that I think about it.

Andy

Ward Abbott said:

Quoted message said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo

Mayo is JUST FAT. Most of us use butter...mayo adds a different
flavor dimension.

Mayo is made with egg yolks and oil with an emulsifier and a bit of
seasoning. It is high in fat, but not just fat.

[email hidden] (Lovely EvilOne) hitched up their panties and
posted news:[email hidden]:

Quoted message said:

I was recently looking at posts in another group and came across a
food blog in which the writer described and photographed making the
best scrambled eggs ever - with mayo. I had never heard of such a
thing, and I been reading this group for over a year, and I`ve seen
more then a couple scrambled eggs threads and I can`t ever recall
anyone ever putting mayo in scrambled eggs! Does anyone here do this?

I have never added mayo to scrambled eggs but it sounds interesting...
kinda'. I use mayo on egg sandwiches and I'll make an occasional egg and
english muffin thing using mayo, lettuce, tomato (when in season) and
bacon.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Dave Smith said:

Ward Abbott said:

Quoted message said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo

Mayo is JUST FAT. Most of us use butter...mayo adds a different
flavor dimension.

Mayo is made with egg yolks and oil with an emulsifier and a bit of
seasoning. It is high in fat, but not just fat.

You must have a different "bottle" of Hellmann's Mayo.

MY Hellmann's (the ONLY brand of mayo I use, along with most of the
free world) list ingredients as: soybean OIL, water, whole eggs and
egg yolks, vinegar, salt, sugar, etc, etc.

I am positive YOU know that the FIRST ingredient in any packaged
product it the most prevalent...and reducing in quantity as listed.

I repeat....MAYO is JUST FAT.....my people call it soybean OIL.

Did you notice that WATER precedes whole eggs and egg yolks? Check
your facts first.

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Michael \'Dog3\' Lonergan said:

I have never added mayo to scrambled eggs but it sounds interesting...
kinda'. I use mayo on egg sandwiches and I'll make an occasional egg and
english muffin thing using mayo, lettuce, tomato (when in season) and
bacon.

Have you ever coated your bacon slices in flour and then fried? Nice
touch

On Fri, 14 Apr 2006 23:04:46 GMT, Ward Abbott <[email hidden]>

Quoted message said:

Have you ever coated your bacon slices in flour and then fried? Nice
touch

Oh, now that's just plain evil! We're having bacon cheeseburgers
later. Hmmmmmm

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Ward Abbott said:

Quoted message said:

Quoted message said:

Mayo is JUST FAT. Most of us use butter...mayo adds a different
flavor dimension.

Mayo is made with egg yolks and oil with an emulsifier and a bit of
seasoning. It is high in fat, but not just fat.

You must have a different "bottle" of Hellmann's Mayo.

MY Hellmann's (the ONLY brand of mayo I use, along with most of the
free world) list ingredients as: soybean OIL, water, whole eggs and
egg yolks, vinegar, salt, sugar, etc, etc.

Yes, my JAR of Hellmans indicated that the primary ingredient is OIL. It has
all those other high fat ingredients. is not JUST fat.

Quoted message said:

I am positive YOU know that the FIRST ingredient in any packaged
product it the most prevalent...and reducing in quantity as listed.

I KNOW that the FIRST ingredient is the MOST PREVALENT, I also KNOW that the
MOST PREVALENT ingredient is not THE ONLY ingredient.

Quoted message said:

I repeat....MAYO is JUST FAT.....my people call it soybean OIL.

And looking at the ingredients that YOU posted I will thank you for proving my
point that it is not all fat.

Quoted message said:

Did you notice that WATER precedes whole eggs and egg yolks? Check
your facts first.

Yes, I saw that. The last time I checked WATER was not ALL FAT.
I can check that fact for you if you insist, but I am counting on you realizing
how stupid that sounds before I bother.

Quoted message said:

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

FWIW, I seldom use mayo. If I am counting on doing something with mayo, I make
it, and the recipe I use has egg yolks and olive oil with some bustard, salt
and pepper.

Quoted message said:

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

LOL You talk about recipes and then cite the label on your mayo jar.

Ward Abbott said:

Have you ever coated your bacon slices in flour and then fried? Nice
touch

Is that a rhetorical question, or should I say "no" ?

Michael 'Dog3' Lonergan said:

[email hidden] (Lovely EvilOne) hitched up their panties and
posted news:[email hidden]:

Quoted message said:

I was recently looking at posts in another group and came across a
food blog in which the writer described and photographed making the
best scrambled eggs ever - with mayo. I had never heard of such a
thing, and I been reading this group for over a year, and I`ve seen
more then a couple scrambled eggs threads and I can`t ever recall
anyone ever putting mayo in scrambled eggs! Does anyone here do this?

I have never added mayo to scrambled eggs but it sounds interesting...
kinda'. I use mayo on egg sandwiches and I'll make an occasional egg and
english muffin thing using mayo, lettuce, tomato (when in season) and
bacon.

Michael

My Uncle was a fireman and cooked at the station. He always put a big
spoonful of mayo in with the eggs as he was scrambling them. Makes them
nice and creamy.

gary said:

spoonful of mayo in with the eggs as he was scrambling them. Makes them
nice and creamy.

Assuming you've put oil in the skillet prior to adding eggs, adding
mayo is essentially adding uncooked oil and eggs to cooked oil and
eggs. It doesn't make them creamy, it makes them more oily.

nb

notbob said:

On 2006-04-15, gary <[email hidden]> wrote:

Quoted message said:

Quoted message said:

spoonful of mayo in with the eggs as he was scrambling them. Makes them
nice and creamy.

Quoted message said:

Assuming you've put oil in the skillet prior to adding eggs, adding
mayo is essentially adding uncooked oil and eggs to cooked oil and
eggs. It doesn't make them creamy, it makes them more oily.

Mayo is an oil/water emulsion. Some say adding water to
eggs makes scrambled eggs fluffier. Perhaps mayo would
have a similar effect.

Steve

Lovely EvilOne said:

I was recently looking at posts in another group and came across a food
blog in which the writer described and photographed making the best
scrambled eggs ever - with mayo. I had never heard of such a thing, and
I been reading this group for over a year, and I`ve seen more then a
couple scrambled eggs threads and I can`t ever recall anyone ever
putting mayo in scrambled eggs! Does anyone here do this?

I wouldn't do it, and if it was JARRED MAYO, I'd say that the poster
was a person of horrible taste. I'm not a big fan even of fresh mayo,
but the difference between freshly made mayo and the jarred [censored] is
huge.

I've had mayonnaise that was made with nothing but egg yolks, olive
oil, freshly squeezed lemon juice and salt that I can say that I
enjoyed. I'm living up to my moniker, no?

--Bryan

In article said:

notbob said:

On 2006-04-15, gary <[email hidden]> wrote:

Quoted message said:

Quoted message said:

spoonful of mayo in with the eggs as he was scrambling them. Makes them
nice and creamy.

Quoted message said:

Assuming you've put oil in the skillet prior to adding eggs, adding
mayo is essentially adding uncooked oil and eggs to cooked oil and
eggs. It doesn't make them creamy, it makes them more oily.

Mayo is an oil/water emulsion. Some say adding water to eggs makes
scrambled eggs fluffier. Perhaps mayo would have a similar effect.

Do you add milk when making scrambled eggs? That would effectively
add fat for creaminess, water for fluffiness (and a bit of non-egg
protein for variety).

Anyway, here's one version of "creamy scrambled eggs":
<quoting http://southernfood.about.com/od/eggrecipes/r/bl30102z.htm>
Creamy Scrambled Eggs with Bacon
From Diana Rattray, Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
1/2 pound sliced bacon
2 tablespoons butter
8 eggs
1/3 cup heavy cream
3/4 teaspoon salt

PREPARATION:
Cook bacon to desired doneness and transfer to paper towels to drain.
Keep warm. Pour off bacon grease and melt butter in the same skillet.
Beat eggs lightly and whisk in cream, salt, and pepper. Pour into hot
skillet and cook over low heat, stirring occasionally, until thickened
but still moist, about 6 to 9 minutes. Transfer to hot platter and
garnish with bacon strips. Serves 4.
</quoting>

Why not use the bacon grease too?

Cheers, Phred.

--
[email hidden]

[email hidden] (Phred) wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>, [email hidden]

(Steve Pope) said:

notbob said:

On 2006-04-15, gary <[email hidden]> wrote:

Quoted message said:

> spoonful of mayo in with the eggs as he was scrambling them. Makes
> them nice and creamy.

Quoted message said:

Assuming you've put oil in the skillet prior to adding eggs, adding
mayo is essentially adding uncooked oil and eggs to cooked oil and
eggs. It doesn't make them creamy, it makes them more oily.

Mayo is an oil/water emulsion. Some say adding water to eggs makes
scrambled eggs fluffier. Perhaps mayo would have a similar effect.

Do you add milk when making scrambled eggs? That would effectively
add fat for creaminess, water for fluffiness (and a bit of non-egg
protein for variety).

Anyway, here's one version of "creamy scrambled eggs":
<quoting http://southernfood.about.com/od/eggrecipes/r/bl30102z.htm>
Creamy Scrambled Eggs with Bacon
From Diana Rattray, Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
1/2 pound sliced bacon
2 tablespoons butter
8 eggs
1/3 cup heavy cream
3/4 teaspoon salt

PREPARATION:
Cook bacon to desired doneness and transfer to paper towels to drain.
Keep warm. Pour off bacon grease and melt butter in the same skillet.
Beat eggs lightly and whisk in cream, salt, and pepper. Pour into hot
skillet and cook over low heat, stirring occasionally, until thickened
but still moist, about 6 to 9 minutes. Transfer to hot platter and
garnish with bacon strips. Serves 4.
</quoting>

Why not use the bacon grease too?

Cheers, Phred.

Phred,

But, but, but... no avocados??? 😉

Andy