Chef reveals youve been cooking scrambled eggs WRONG – Daily Mail

You’ve been cooking scrambled eggs wrong! Chef claims a dollop of mayonnaise is the key ingredient to creating the perfect creamy dish

  • Chef Alton Brown, from US, said nation has been making scrambled eggs wrong
  • Claimed the key ingredient to creating perfect dish is teaspoon of mayonnaise 
  • Told how the added condiment helps to provide creamier and silkier texture 

A food scientist has claimed that the nation has been making scrambled eggs wrong – before revealing that the missing ingredient is a teaspoon of mayonnaise.

The two-minute dish is among one of the first for amateur chefs to learn to cook thanks to it’s minimal ingredients and speedy turnaround – so it may come as quite the shock to learn that you’ve spent years making it incorrectly. 

In his book, Everyday Cook, chef Alton Brown, from the US, dropped the bombshell revelation that a dollop of mayonnaise is the secret to creating the perfect dish each time.  

He explains that the controversial ingredient, which should be added into the pan before the eggs start to cook, gives the much-loved dish a creamier texture. 

Alton Brown, from the US, has claimed that the nation has been making scrambled eggs wrong - before revealing that the missing ingredient is a teaspoon of mayonnaise. Pictured, stock image

Alton Brown, from the US, has claimed that the nation has been making scrambled eggs wrong - before revealing that the missing ingredient is a teaspoon of mayonnaise. Pictured, stock image

Alton Brown, from the US, has claimed that the nation has been making scrambled eggs wrong – before revealing that the missing ingredient is a teaspoon of mayonnaise. Pictured, stock image

The chef advises simply adding one teaspoon of the popular condiment, along with one teaspoon of water before beginning to scramble the ingredients. 

To fold the mixture, he uses a spatula, creating a light and bubbly texture rather than a dry concoction you can often find centre stage on a breakfast buffer. 

While many may doubt the addition of a dollop of mayonnaise, the chef went on to explain the method behind his madness. 

‘Since scrambled eggs are essentially an emulsion, I figure why not enhance their texture with another emulsion?’ he said.

The food scientist explains that the controversial ingredient, which should be added into the pan before the eggs start to cook, gives the much-loved dish a creamier texture. Pictured, attending Atlanta Premiere of Cirque du Soleil on September 14, 2017

The food scientist explains that the controversial ingredient, which should be added into the pan before the eggs start to cook, gives the much-loved dish a creamier texture. Pictured, attending Atlanta Premiere of Cirque du Soleil on September 14, 2017

The food scientist explains that the controversial ingredient, which should be added into the pan before the eggs start to cook, gives the much-loved dish a creamier texture. Pictured, attending Atlanta Premiere of Cirque du Soleil on September 14, 2017

However, no fear if you’re not a fan of mayonnaise, as it is simply there to make the eggs creamier.

Besides, it’s such a small quantity recommended, that it’s likely you’ll barely be able to taste it.

The revelation comes just weeks after a Cadbury World cafe employee exposed the secret to recreating their delicious hot chocolate. 

TikTok user Chloe Rose, who claims to work at the tourist attraction in Birmingham, shared her clever hack in a video on the social media site.

It’s proved hugely popular with fans of the indulgent drink, with more than 1.5 million views on the platform.

Chloe explained that rather than using instant chocolate powder, she and her colleagues melt a handful of Cadbury Giant Buttons with a small amount of hot water.

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