Alton Brown's Secret Ingredient for Perfect Scrambled Eggs Every Time

This sandwich staple adds creaminess without any added dairy.

Scrambled eggs are my go-to lazy-day meal. Whether it’s breakfast, lunch, or even dinner (paired with an obligatory avocado toast), they’re quick, satisfying, and endlessly customizable. But there’s one thing I’m picky about: scrambled eggs should be silky-smooth and creamy, never dry.

My usual soft and custardy scramble is a cross between the French and American styles. I heat a copper-bottomed skillet until sizzling and generously coat it with butter. Then I whisk together two eggs with a splash of milk, season them with salt, pepper, and dill if I have it, and pour them into the pan. When the eggs start to set, I use a spatula to push them around. They’re delicious, but they need to be babied or they burn.

My craving for creamy eggs led me on a quest for a foolproof method. Enter Alton Brown’s secret ingredient: mayonnaise. This divisive pantry staple might gross you out or sit at the top of your sandwich-making hierarchy, but either way, you should start throwing it into eggs. 

How To Make Alton Brown’s Perfect Scrambled Eggs

Alton Brown shares this simple yet genius trick for ultra-creamy scrambled eggs in his 2016 cookbook, Everyday Cook. For the recipe “Scrambled Eggs V3.0,” he whisks one teaspoon of mayo and one teaspoon of water into the eggs before scrambling. The result? Ultra-creamy eggs, minus any extra dairy. 

Here’s how to make them:

1. Whisk It Up. Crack three eggs into a bowl and whisk in 1 teaspoon of mayonnaise and 1 teaspoon of water until they’re smooth. Season them with salt and pepper.  
2. Heat the Pan. Melt a pat of butter in a nonstick skillet over medium-low heat. High heat can make the eggs dry or rubbery.
3. Cook Gently. Pour the eggs into the pan and push them around with a spatula as they slowly set.
4. Bon Appetit. Once the eggs are soft, custardy, and just set, remove them from the heat. Enjoy. 

That’s it! Brown swears by this method for next-level scrambled eggs, and after trying it, I can confirm that it delivers.

Why I Love This Scrambled Eggs Method

I’ll admit it: I didn’t choose a liberal arts education because I love science. But I do love how Alton Brown uses science to make food more delicious. His mayo trick works for a few key reasons.

First, the fat in mayonnaise helps prevent overcooking, keeping the eggs soft and silky. Ultimately, mayo works because, as Brown points out, it’s made from the same building blocks as scrambled eggs: eggs and fat. It blends right into the eggs and makes them extra creamy. Mayonnaise also includes a little acid, such as vinegar or lemon juice. That tiny bit of acidity keeps the eggs from getting too firm too fast, so they stay light and tender.

Then there’s the water, a small but important addition. As the eggs cook, the water turns to steam, helping to create a fluffier texture. While balancing the richness of the mayo, the water also slows down cooking just enough to keep the eggs from drying out. 

Adding mayo gives your scramble an extra boost of richness and creaminess—without any extra butter or cream. As someone who tries to limit my dairy, I’m thrilled to have this surefire approach to silky eggs in my repertoire.