The secret to this scrambled egg recipe is the mayonnaise. Constant stirring and keeping a      close eye on the eggs, will ensure that you will not overcook them. The resulting scrambled eggs are creamy, fluffy and light.


  • 2 Eggs
  • 1 Teaspoon mayonnaise or salad cream
  • 1 Teaspoon water
  • 1 Teaspoon butter
  • Salt and pepper to taste

Preparation method

In a small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt butter in a frying pan over low heat. Pour in the eggs and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.



  • calories 216 cal
  • total fat 17.5 g
  • saturated fat 4.3 g
  • cholesterol 428 mg
  • sodium 584 mg
  • carbohydrates 1.4 g
  • fibre 0 g
  • protein 12.6 g


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